Smoked Salmon and Potato Salad with Dill

Ingredients

• about 680 g Potatoes (Yukon Gold)
• about 225 g Smoked Salmon
• 0.25 cup Red Onion
• 2 tbsp Fresh Dill
• 0.5 cup Mayonnaise (egg-free)
• 0.25 cup Sour Cream (dairy-free)
• 2 tbsp Lemon Juice
• 1 tsp Dijon Mustard
• 0.5 tsp Salt
• 0.25 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 680 g of Yukon Gold potatoes in a large heavy-bottomed pot and cover them with cold water by at least 2.54 cm. Bring the water to a boil over high heat, then reduce the heat to medium and cook for 15 to 20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes well and let them sit in the colander for 5 minutes to cool slightly.
2. 2While the potatoes are cooling, cut the about 680 g of slightly cooled potatoes into bite-sized pieces, about 2.54 cm cubes.
3. 3In a large bowl, combine the cut potatoes, about 225 g of smoked salmon (broken into bite-sized pieces), 0.25 cup of finely chopped red onion, and 2 tbsp of chopped fresh dill.
4. 4In a separate small bowl, whisk together the 0.5 cup of egg-free mayonnaise, 0.25 cup of dairy-free sour cream, 2 tbsp of lemon juice, 1 tsp of Dijon mustard, 0.5 tsp of salt, and 0.25 tsp of black pepper until smooth.
5. 5Pour the dressing mixture over the potato and salmon mixture in the large bowl. Gently toss everything together until all the ingredients are evenly coated with the dressing.
6. 6Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld and the salad to chill. This step is important for the best flavor and texture.

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