A terrific smoked salmon and potato salad with cubes of fontina cheese, chopped cucumber, sliced green onions tossed in a fresh dill and sour cream dressing.

Smoked Salmon Potato Salad with Fontina

1 1/2 pounds small new potatoes, unpeeled
4 ounces smoked salmon or lox, chopped
4 ounces fontina cheese, cubed
1 cup chopped cucumber
1/4 cup sliced green onions
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons chopped fresh dill or 1 teaspoon dried dill
Salt and pepper, to taste
Fresh dill sprigs (optional), for garnish

1. Cook the potatoes until tender; cool. Cut the potatoes in half; and place them in a large bowl. Add the remaining ingredients; mix lightly. Season to taste with salt and pepper. Chill thoroughly.
2. Serve on lettuce-lined plates; garnish with additional fresh dill, if desired.

Makes 6 servings.

Variation: For a milder flavor, Havarti cheese may be substituted for the fontina cheese.

Recipe and photograph courtesy of Wisconsin Milk Marketing Board, Inc.