Potato Salad with Gravlax

Wash the potatoes thoroughly and boil them in their skins until tender, about 15-20 minutes (easily pierced with a knife), salting to taste. Drain in a colander.

Let the potatoes cool for 10-15 minutes to room temperature, then cut into large chunks or wedges.

While the potatoes are cooking, dice the cucumber finely and slice the red onion into thin half-moons; sprinkle the onion with a little lemon juice and let it sit for 5 minutes to mellow its sharpness. Finely chop the dill.

Prepare the dressing: mix the sour cream, yogurt, Dijon mustard, lemon zest and the remaining lemon juice, sugar, salt and black pepper until smooth.

Gently combine the potatoes with the dressing, cucumber, onion, most of the dill and capers — fold with a spatula using an up-and-down motion so as not to mash the potatoes.

Slice the gravlax into thin, almost translucent slices at a sharp angle using a long, sharp knife.

Arrange the salad in a salad bowl or on a plate, lay the gravlax slices on top, sprinkle with the remaining dill and serve chilled.