Smoked Salmon Potato Salad with Wisconsin Fontina
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
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 Cheese may be substituted for the Fontina Cheese.