1-First Step: Prep the potatoes Start by peeling the potatoes if needed, then cut them into 1-inch pieces so they cook evenly. Rinse the pieces well to remove excess starch. Place the potatoes in a pan and cover them with water. Add 1 teaspoon salt, then bring the water to a boil over medium-high heat. Once the water is boiling, cook the potatoes for about 10 minutes, or until they are tender when pierced with a fork but still holding their shape. You do not want them falling apart. That firm texture helps the salad stay nice and neat when mixed.

2-Second Step: Drain and cool completely Drain the potatoes right after they are done cooking. Spread them out in a single layer on a tray or in a wide bowl so they cool faster. Let them cool completely before combining them with the dressing. This step matters more than people think. Warm potatoes can soak up too much dressing and turn the salad soft instead of creamy. Cooling also keeps the smoked salmon from getting too warm when everything is mixed together.

3-Third Step: Make the creamy dill dressing In a medium bowl, combine the 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. Stir until the dressing is smooth and fully blended. The yogurt gives it body, while the half and half adds a soft, creamy finish. Once mixed, place the dressing in the refrigerator while you finish the salad. Chilling it for a few minutes helps the flavors settle together and gives the salad a cooler, more refreshing bite when served.

4-Fourth Step: Assemble the salad base In a large mixing bowl, add the cooled potatoes, sliced red onion, and 1 tablespoon capers if you are using them. Then add the smoked salmon strips. Gently toss everything together so the salmon stays in attractive strips instead of breaking apart too much. At this stage, you can taste a small piece of potato and decide whether you want a little more lemon or dill. Since smoked salmon is naturally salty, it is best to taste before adding extra seasoning.

5-Fifth Step: Dress and chill When you are ready to serve, pour the chilled dressing over the potato mixture. Fold it in gently until everything is evenly coated. Try not to stir too hard, since the potatoes can break if overmixed. The goal is a salad that looks rustic and inviting, not mashed. If possible, let the finished salad chill for 10 to 15 minutes before serving. That short rest gives the flavors time to blend, and the salad tastes even better cold.

6-Final Step: Serve chilled Spoon the smoked salmon potato salad into a serving bowl or onto individual plates. Top with extra dill if you have it, and add a few more capers for a little sparkle if you like. Serve chilled for the best texture and flavor.