Serves:

Ingredients:

2 Pounds new potatoes
1 md Onion, thinly sliced
3 md Tomatoes, sliced
salmon
2 Pounds smoked whitefish or
1/4 ts Salt
1 ts Dry mustard
Dried dill weed
2 ts Chopped fresh or 1/2 ts
Drained
1 Jars (2 ounces) diced pimien
Yogurt (about 1-1/3 cups)
2 cn (6 ounces each) lemon
(about 16 small)
Salad greens

Method:

You can buy smoked whitefish or salmon at your supermarket, favorite.
Prepare and cook potatoes; cool.
Cut into 1/4-inch slices.
Mix yogurt, pimientos, dill weed, mustard and salt in large bowl.
Add potatoes and toss.
Cover and refrigerate at least 3 hours.
Remove skin and bones from fish.
Divide fish into serving pieces.
Arrange potato mixture, fish, tomatoes and onion on salad greens.
Garnish with fresh dill weed if desired.
8 SERVINGS; 355 CALORIES PER SERVING.