INGREDIENTS
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2 Tbsp grapeseed or olive oil
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1 1/2 pounds Yukon gold potatoes, peeled and diced into 1/4-inch cubes
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1 cup chopped onion
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4 ounces hot-smoked salmon, broken into flakes
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2 Tbsp sour cream
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2 teaspoons prepared horseradish
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1 teaspoon Dijon mustard
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2 Tbsp chopped chives or green onion greens
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1 Tbsp minced fresh parsley
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Salt and black pepper to taste
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Lemon wedges and extra sour cream for serving