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1 1/2 pounds small new potatoes, unpeeled4 ounces smoked salmon or lox, chopped4 ounces Wisconsin fontina cheese, cubed1 cup chopped cucumber1/4 cup sliced green onions1 cup sour cream1/2 cup mayonnaise2 tablespoons chopped fresh dill or 1 teaspoon dried dillSalt and pepper, to tasteFresh 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 may be substituted for fontina.
Variation: For a milder flavor, havarti may be substituted for fontina.
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