I usually use soured cream for the dressing. This time I didn't have any soured cream, so I replaced that with greek yogurt. It's a bit lighter but still very tasty.
Smoked salmon and potato salad with dill
400g baby potatoes
125ml (1/2 cup) greek yogurt (soured cream)
1 small garlic clove, crushed
1tsp lemon juice
salt and freshly ground black pepper
1 handful fresh dill, chopped
1 spring onion, chopped
170g smoked salmon, torn into small pieces
Wash the potatoes, put them in a small pot and cover with water. Bring to the boil, reduce the heat, and simmer until the potatoes are soft, about 10 minutes or so. Meanwhile, prepare the yogurt dressing. In a small bowl, combine the yogurt, garlic, lemon juice and season with salt a pepper. Stir in about half of the dill.
Strain the potatoes and let them sit for a while to cool down. Arrange potatoes and salmon on plates, sprinkle with the remaining dill and spring onion. Finally, spoon over the yogurt dressing and serve.