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Smoked Salmon Potato Salad with Fontina

Servings: 6


1 1/2 pounds small new potatoes, unpeeled
4 ounces smoked salmon or lox, chopped
4 ounces Wisconsin fontina cheese, cubed
1 cup chopped cucumber
1/4 cup sliced green onions
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
Salt and pepper, to taste
Fresh dill sprigs (optional), for garnish

Cooking Directions:

Cook the potatoes until tender; cool. Cut the potatoes in half; and place them in a large bowl. Add the remaining ingredients; mix lightly. Season to taste with salt and pepper. Chill thoroughly. Serve on lettuce-lined plates; garnish with additional fresh dill, if desired.

Variation: For a milder flavor, havarti may be substituted for fontina.

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