2 lbs. new potatoes, sliced 1/3-inch thick
1¼2 C. light sour cream
1¼2 C. light mayonnaise
4 oz. smoked salmon, cut into 1-inch strips
1 Tbsp. prepared white horseradish
1 Tbsp. capers
1 Tbsp. hot sauce
1¼3 C. coarsely chopped fresh dill
Cook potatoes in boiling salted water about 10 minutes, until barely
tender. Drain well and set aside.
In a large bowl, combine sour cream, mayonnaise, salmon,
horseradish, capers, hot sauce, dill and 2 tablespoons water. Add
potatoes and toss gently. Serve at room temperature. |
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