Smoked Salmon and Potato Salad with Dill

On Tuesday I arrived back home from a short holiday to Budapest. We had such a wonderful time enjoying delicious Hungarian food, the charming city of Budapest and gorgeous Indian Summer sunshine. I couldn't have wished for more. Once I finish editing 500+ photos, I will post about our trip. There will be many foodie places tips, so stay tuned. To make the waiting easier, here's a quick recipe for my favourite smoked salmon salad. I made this recipe a few times already, and it's always a hit.

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

Serves 2

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.