Recipe: Smoked Salmon Potato Salad

SMOKED SALMON POTATO SALAD

FOR THE SALAD:
2 pounds red new potatoes
2 tablespoons champagne vinegar or white wine vinegar
1/4 cup finely minced sweet onion
2 tablespoons drained capers, rinsed
1 tablespoon finely minced fresh tarragon or 1 teaspoon dried tarragon, crumbled
3 ounces smoked salmon or lox, cut into 1/4-inch julienne strips
FOR THE DRESSING:
1/3 cup reduced-fat mayonnaise
1/3 cup reduced-fat sour cream
1/4 cup low-fat milk
2 tablespoons champagne vinegar or white wine vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon grainy mustard
1 teaspoon finely minced fresh tarragon or 1.4 teaspoon dried tarragon, crumbled

TO PREPARE THE SALAD:
Scrub the potatoes, and place in a steamer basket over boiling water. Cover the pot, reduce the heat to medium and cook until tender, about 25 minutes. A paring knife should go in the potatoes easily. Drain in a colander. When cool enough to handle, peel the potatoes if desired and cut into about 1/2-inch cubes; put into a large bowl. Sprinkle the vinegar over the potatoes while still warm. Cool.

Add the onion, capers, tarragon and smoked salmon.

TO PREPARE THE DRESSING:
Whisk together the mayonnaise, sour cream, milk, vinegar, salt, pepper, mustard and tarragon. Pour over the salad, mixing gently with a spatula. Serve immediately, or cover and refrigerate.

Serves 6 to 8
Source: Potato Salad: Fifty Favorite Recipes by Barbara Lauterbach