Smoked Salmon and Potato Salad
From: the American Institute for Cancer Research

Smoked salmon is easy to use in a home kitchen. The challenge is that it can easily bore as a canapé but quickly gets too expensive offered any other way. A good solution is to showcase a modest amount of smoked salmon in this elegant potato salad. Serve it as a side dish or as one of a selection of main courses for a buffet.

1 cup reduced-fat yogurt
1 lb. red-skinned new potatoes
1/8 lb. sliced smoked salmon
4-inch piece seedless cucumber, peeled
3 Tbsp. fat-free or low-fat buttermilk
1/2 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbsp. snipped chives
2 Tbsp. snipped dill
8-12 leaves of red-leaf lettuce

Using a yogurt cheese strainer or regular strainer lined with a paper coffee filter, drain yogurt overnight in the refrigerator. The strained yogurt cheese should amount to 1/2 cup.
In a large saucepan, cook potatoes in water until knife easily pierces them, about 20 minutes.

Meanwhile, cut salmon into half-inch strips, then into 1/2-inch pieces. Halve cucumber lengthwise, then dice into 3/4-inch pieces.
For dressing, whisk together buttermilk, yogurt, salt and pepper in small bowl.

Drain cooked potatoes and transfer to a large bowl. Working quickly, cut potatoes while still hot into bite-size halves or quarters. (To avoid handling potatoes, hold side of bowl with one hand while cutting.) With a fork, lightly mix in salmon and cucumber. Pour on dressing and toss with fork to coat ingredients evenly, then mix in chives and dill.

Arrange lettuce leaves to make a bed on each of 4 dinner plates. Heap one-fourth of warm salad in center of each lettuce bed. Serve immediately, accompanied by lightly-buttered black bread or rye-crisp crackers.

Makes 4 servings.

Per serving: 141 calories, 2 g. total fat (less than 1 g. saturated fat), 26 g. carbohydrate, 10 g. protein, 3 g. dietary fiber, 630 mg. sodium.