Smoked salmon potato salad

It's summer party season and I've been wanting to try out new recipes to bring to gatherings. I saw this idea for smoked salmon potato salad on one of my favorite cooking sites, Serious Eats, and I just had to try it. It combines some of my favorite ingredients—smoked salmon, capers, and herbs—into a cool, creamy, and unique potato salad. I added a few tweaks of my own, including capers and extra herbs. This dish is easy to make and perfect for picnics or barbecues for a surprising and delightful side dish.

Cooking the potatoes in highly salted water ensures they are evenly cooked and well-seasoned. This simple step makes all the difference. 

Ingredients
3 lbs potatoes, unpeeled, cut into 3/4 inch chunks
1 T kosher salt
1 1/4 cup sour cream
~6 ounces hot or cold smoked salmon, chopped into 1/4 inch pieces
5 green onions, thinly sliced
1 small bunch fresh dill, leaves finely chopped (1/4 cup loosely packed)
3 T capers, plus 2 t brine
2 T lemon
1/4 t garlic powder
black pepper to taste

In a large pot, just barely cover potatoes with cold water and add 1 T kosher salt. Bring to a boil over high heat, reduce to a simmer, and cook until potatoes are tender but not falling apart, about 8-10 minutes. Drain well and let cool.

Meanwhile, in a large bowl, combine remaining ingredients. 

When potatoes have cooled (it's ok if they are still slightly warm), add to bowl and toss to combine and coat with dressing. Taste for seasoning and add more salt if necessary. Serves 8-10.