| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | lb | Med. sized red potatoes |
| 1/2 | c | Sour cream |
| 1/4 | c | Minced purple onions |
| 2 | tb | Chopped fresh dill |
| 2 | oz | Smoked salmon; cut into thin slices |
| 3 | tb | Fresh lemon juice |
| 3 | tb | Capers; drained |
| 1/2 | ts | Freshly ground pepper |
| 1/2 | ts | Grated lemon rind |
INSTRUCTIONS
COOK potatoes in dutch oven in boiling water to cover 30 minutes or until tender; drain and cool. Peel and cube potatoes. COMBINE sour cream and next 7 ingredients in a largr bowl, stirring until blended; add potato, and gently toss to coat. Cover and chill. YIELD: 6 to 8 servings Posted to bbq-digest by DBrophy627 <DBrophy627@aol.com> on Feb 26, 1998
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