2 cups mixed red and yellow cherry tomatoes, halved
6 scallions, thinly sliced
1/3 cup cornichons or small dill pickles, chopped
2 tbsp capers, drained
For the dressing:
½ cup fat-free plain yogurt
¼ level cup fat-free mayonnaise
Juice of 1 lemon
2 tbsp finely chopped fresh dill
½ tsp Dijon mustard
Put the potatoes in a large saucepan and add water to just cover. Add a pinch of salt,cover and bring to a boil over high heat. Reduce the heat to medium and cook, partially covered, for 10 to 12 minutes, or until tender.
Drain in a colander and cool briefly under cold running water. Drain again and transfer to a serving bowl.
Add the smoked salmon, lettuce, cherry tomatoes, scallions, cornichons or pickles and capers to the potatoes and toss gently, until the ingredients are mixed. Grind over plenty of black pepper.
To make the dressing, in a small serving bowl, whisk together the yogurt,mayonnaise, lemon juice, dill, mustard and salt and pepper to taste.