Smoked Salmon Potato Salad

• 2 pounds Tri Color Baby Potatoes, Halved Or Quartered
• 1 Tablespoon Dill, Minced And Additional For Garnish
• 4 cloves Garlic, Minced
• 1 whole Lemon, Zest And Juice
• 1/2 teaspoons Salt
• 1/4 teaspoons Ground Pepper
• 1/2 teaspoons Red Pepper Flakes
• 2 teaspoons Tuscan Seasoning Blend, Such As McCormick
• 2/3 cups Mexican Sour Cream
• 1/3 cups Olive Oil Based Mayonnaise
• 4 ounces, weight Smoked Salmon Fillets, Flaked (Do Not Use Lox)

1. In a large saucepan, bring cut potatoes covered in salted water to a simmer. Bring the water to a fast simmer, not a rolling boil. If you bring it to a rolling boil it will destroy the potatoes and cause them to fall apart. Simmer until they are fork tender, about 20 minutes. Drain and rinse potatoes under cold water.
2. Spread out the potatoes on a rimmed cookie sheet.
3. In a small bowl combine minced dill, garlic, lemon zest, salt, ground pepper, red pepper flakes and Tuscan seasoning. Sprinkle over the potatoes and toss to combine. Place the pan of coated potatoes in the fridge to chill. This will help the potatoes absorb the flavors. Chill for 1 hour.
4. In a large bowl, whisk together the sour cream, mayonnaise and lemon juice. Pour potatoes into the mixture, and scrape any remaining seasoning from the cookie sheet into the potatoes and cream. Add in flaked smoked salmon. Fold gently to combine. Season additionally if desired. Cover and chill until ready to serve. This is best chilled for at least three hours. Serve with extra dill for garnish.

tri, dill, garlic, lemon, salt, ubc, red pepper, seasoning blend, sour cream, olive oil, salmon

Taken from tastykitchen.com/recipes/salads/smoked-salmon-potato-salad/ (may not work)