Summer potato salad with salmon

Ingredients for 4 servings:

• 1 kg potatoes, waxy
• 2 shallots
• 1 tbsp, heaped dill
• 1 cucumber(s)
• 2 tbsp olive oil
• ½ lemon(s), juice
• 150 g smoked salmon
• salt and pepper
• 200 g Greek yogurt

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

First, peel the potatoes and boil them for about 20-25 minutes (depending on the thickness of the potatoes). Then let them cool. It’s a good idea to prepare the potatoes the day before or use leftovers from the day before. Halve the cucumber and cut into thin slices. Finely dice the shallots. Tear or cut the salmon into smaller pieces. Mix the yogurt, olive oil, salt, pepper, and lemon juice in a bowl and season to taste. Dice the cooled potatoes. Mix together the cucumber, shallots, dill, potatoes, salmon, and the sauce. Season to taste again and add more seasoning to taste. The flavor really develops after a while. I recommend letting it sit for at least 1-2 hours. The lemon gives the salad a very fresh, summery taste; nothing like a classic potato salad. Tip: If you prefer raw onions or are intolerant to them, you can sauté the diced shallots in a little olive oil for 5-10 minutes until translucent. I also like to add a pinch of sugar to the sautéed shallots.