You’ve never tasted a potato salad like this before. New potatoes pair beautifully with smoked salmon and dill. Most potato salads are loaded with fat and calories due to the mayonnaise. In this version, the combination of light sour cream, mayonnaise and olive oil reduces the calories. Make sure the potatoes are cool before adding the smoked salmon to avoid cooking the salmon. If small potatoes are not available, cut a regular potato into large cubes before cooking.
1. Scrub the potatoes but don’t peel them. Place them in a saucepan, add cold water to cover and bring to a boil. Reduce the heat to medium-high. Cook for 10 to 15 minutes, or until tender when pierced with the tip of a knife. Drain and set aside to cool.
2. Slice the potatoes into 1/4-inch-thick rounds. Combine the potatoes, smoked salmon, snow peas and green onion in a large bowl.
3. Whisk the sour cream, dill, mayonnaise, oil, lemon juice, mustard, garlic and pepper together in a small bowl. Pour over the potato mixture and toss to coat. Serve immediately or chill.
1 1/2 lb small new potatoes
6 oz smoked salmon, chopped
1/2 cup finely chopped snow peas
1/3 cup finely chopped green onion
1/2 cup low-fat sour cream
1/4 cup chopped fresh dill
2 Tbsp light mayonnaise
2 Tbsp olive oil
1 Tbsp freshly squeezed lemon juice
2 tsp Dijon mustard
1 tsp minced fresh garlic
1/4 tsp freshly ground black pepper
Nutritional Analysis per Serving
Protein 6.7 g
Fat 6.7 g
Saturated Fat 1.6 g
Carbohydrates 23 g
Cholesterol 11 mg
Sodium 275 mg
Fiber 2.1 g
Prep Time: 15 minutes
Cook Time: 10 minutes
Make Ahead: Prepare a day in advance and refrigerate. Serve chilled.