18 baby red potatoes 1/2 Cup Reduced Fat Sour Cream
1 Tbl Olive Oil 4 Ounce Smoked Salmon
1/2 Tsp Salt 2 Tbl Fresh Dill
1/2 Tsp Black Pepper
Cut potatos in half and cook until just soft. Meanwhile, prepare outdoor grill for direct grilling on medium. Transfer potatoes to jelly-roll pan. Brush potatoes all over with olive oil, and sprinkle with salt and pepper. Place potatoes on hot grill grate and grill until charred on both sides. Arrange potato halves, rounded sides down, on serving plate. Divide sour cream among potatoes. Cut salmon and divide evenly among the potatoes.