1-First step: Prep the potatoes and vegetables Wash 2 pounds of potatoes and cut them into bite-size chunks if they are large. You can leave smaller potatoes whole or halve them. Slice 1 medium red onion and set it aside so it is ready to add later. If you are using capers, drain them now. Cut 4 slices of smoked salmon into thin strips so the pieces will distribute evenly through the salad.

2-Second step: Cook the potatoes Place the potatoes in a large pot and cover them with cold water. Add 1 teaspoon salt to the water. Bring the pot to a boil over medium-high heat, then reduce to a steady simmer. Cook for about 10 to 15 minutes, or until the potatoes are just tender when pierced with a fork. Try not to overcook them. Soft potatoes can break apart when mixed, and this salad is best when the pieces stay intact.

3-Third step: Drain and cool Drain the potatoes well in a colander and let them sit for several minutes. You want them warm, not steaming hot, before you mix in the dressing. If the potatoes are too hot, they can absorb too much dressing at once and become heavy. Cooling them slightly also helps the smoked salmon stay tender instead of getting tough.

4-Fourth step: Mix the creamy dill dressing In a medium 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 fresh dill. Whisk until smooth and creamy. The dressing should taste tangy, fresh, and lightly savory. If you want a little more brightness, you can add another small squeeze of lemon. If you prefer a stronger herb flavor, add a touch more dill. Taste as you go, since smoked salmon already brings plenty of saltiness.

5-Fifth step: Combine the salad Place the warm potatoes in a large serving bowl. Add the sliced red onion and capers if you are using them. Pour the creamy dill dressing over the top and gently fold everything together with a large spoon or spatula. Be gentle so the potatoes keep their shape. Next, add the smoked salmon strips and fold them in carefully. You want the salmon to be spread throughout the salad without breaking into tiny pieces. A few visible strips on top also make the dish look beautiful when served.

6-Final step: Taste, chill, and serve Taste the salad and add a little extra salt if needed. Remember that smoked salmon and capers can be salty, so go slowly. You can serve it right away while the potatoes are still slightly warm, or chill it for 30 to 60 minutes if you prefer a colder salad. Let the salad rest for a short time before serving so the flavors have a chance to mingle.