Nordic potato salad | Chatelaine Quickies

Boil potatoes in salted water until fork-tender, about 15-20 minutes.

Drain potatoes and let cool slightly before peeling and cubing.

Chop red onion, cucumber, radishes, and fresh dill.

In a large bowl, combine cubed potatoes, chopped vegetables, and dill.

In a separate bowl, mix mayonnaise, sour cream, lemon juice, mustard, salt, and black pepper.

Pour dressing over the potato mixture and gently mix until well combined.

Fold in chopped hard-boiled eggs and capers.

Add smoked salmon pieces and gently toss to combine.

Drizzle with olive oil and adjust seasoning if needed.

Chill in the refrigerator for at least 30 minutes before serving.

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