1-First Step: Prepare the potatoes Peel the 2 pounds of potatoes if you want a smoother texture. If you prefer a more rustic salad, leave the skins on after washing them well. Cut the potatoes into 1-inch pieces so they cook evenly, then rinse them in cold water to remove extra starch.

2-Second Step: Boil until tender Place the potato pieces in a large pan and cover them with water. Add 1 teaspoon salt, then bring the water to a boil over high heat. Cook the potatoes for about 10 minutes, or until they are just tender when tested with a fork. You want them soft enough to eat comfortably, but still firm enough to hold their shape in the salad.

3-Third Step: Drain and cool completely Drain the potatoes well and let them cool completely before mixing. This step matters because warm potatoes can make the dressing thin and can also soften the salmon too much. If you are making the salad ahead, you can cool the potatoes on a tray to speed things up.

4-Fourth Step: Make the creamy dill sauce In a small bowl, whisk together 1/4 cup half and half, 1/2 cup fat-free plain Greek-style yogurt, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1 tablespoon chopped fresh dill. Stir until the dressing is smooth and creamy. Then refrigerate it while the potatoes cool. Chilling the sauce helps the flavor come together and keeps the salad refreshing.

5-Fifth Step: Combine the salad ingredients In a large salad bowl, add the cooled potatoes, sliced red onion, optional capers, and smoked salmon strips. Toss gently so the salmon stays in nice pieces instead of breaking apart too much. If you want to adapt the recipe for another kind of salad, this same base works well with other herbs or proteins too.

6-Final Step: Dress and serve chilled Pour the dressing over the salad just before serving and mix gently until everything is coated. Serve chilled for the best flavor and texture. The salad tastes especially good when the potatoes are cool and the dressing is fresh.