Salmon-Potato Salad With Lemon-Dill Dressing

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Oxmoor House


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8 small red potatoes

4 (6-ounce) salmon fillets, skinned

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

1/4 cup reduced-fat sour cream

1/4 cup light mayonnaise

3 tablespoons chopped fresh dill

3 tablespoons finely minced red onion

3 tablespoons fresh lemon juice

1 teaspoon grated lemon rind

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup fresh or frozen green peas, cooked

4 lemon wedges (optional)

Dill sprigs (optional)

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