| 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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