smoked salmon and potato salad

I used to be one of those people that was adamant about my dislike for dill. It just wasn't my herb. Ina Garten had a phase where she added it to just about everything and I always omitted it because on the few occasions I did try it, something didn't sit well with my palate. But I've evolved. I won't go so far as to say it's my favorite herb, or even my second favorite, but I can certainly appreciate its unique qualities. It was featured front and center in this salad by Cook Your Dream. Because the original recipe looked so beautiful, I decided to use the dill. I winced for a moment when tasting the dressing, but when the sour note hit my tongue, I rather enjoyed the pickled flavor. Then I imagined it smothered on boiled potatoes and smoked salmon and realized it would be alright.

More than alright, actually. This salad is simple and lovely, easy to put together on a weeknight or for a lazy weekend lunch. It's also especially perfect to eat before stumbling into the many holiday parties we'll all be facing this season. Enjoy!


Recipe adapted from Cook Your Dream

5 or 6 Yukon potatoes, quartered
1 cup Greek yogurt
Fresh dill
Juice of 1 lemon
1 green onion, thinly sliced
4 oz. smoked salmon
A handful of arugula

Place the potatoes in a large pot covered by 1-inch of water. Bring to a boil, then salt the water and cook until tender, about 10 minutes. Drain and let cool slightly.

While the potatoes boil, make the dressing. In a bowl, combine the Greek yogurt with lemon juice and add some chopped dill. Season with salt and pepper. Add milk to thin the consistency until it can be poured but isn't too thin.

To assemble, place some potatoes, arugula and smoked salmon in a low bowl. Sprinkle with green onions and drizzle with dressing.