**POTATO SALAD**
1/2 cup nonfat sour cream
1/2 cup lowfat plain yogurt
3 tablespoons dijon-style mustard
1 tablespoon fresh dill -- snipped
salt
pepper
1 1/2 pounds new potatoes -- cut in 1/4" slices
10 ounces fresh spinach -- chopped
**FOR THE SALMON**
4 4 ounce salmon fillets
4 teaspoons dijon-style mustard
1/8 teaspoon salad herbs
black pepper
1 teaspoon fresh dill -- chopped
1 teaspoon olive oil

1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper
in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add
spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl;
fold into dressing.

2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each
fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and
dill. Drizzle oil over fillets.

3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or
until cooked through. Remove from heat; let stand 5 minutes. Serve with
dilled potatoes.

**POTATO SALAD**
1/2 cup nonfat sour cream
1/2 cup lowfat plain yogurt
3 tablespoons dijon-style mustard
1 tablespoon fresh dill -- snipped
salt
pepper
1 1/2 pounds new potatoes -- cut in 1/4" slices
10 ounces fresh spinach -- chopped
**FOR THE SALMON**
4 4 ounce salmon fillets
4 teaspoons dijon-style mustard
1/8 teaspoon salad herbs
black pepper
1 teaspoon fresh dill -- chopped
1 teaspoon olive oil

1. Prepare salad: Stir sour cream, yogurt, mustard, dill, salt and pepper
in a large bowl. Cook potatoes in a pot of water for 10 minutes. Add
spinach. Cook 2 minutes, until potatoes are tender. Drain. Add to bowl;
fold into dressing.

2. Meanwhile, prepare salmon: Prepare grill or heat broiler. Spread each
fillet with 1 teaspoon mustard. Sprinkle evenly with the salt, pepper and
dill. Drizzle oil over fillets.

3. Grill or broil salmon 4 to 6 inches from heat for 8 to 10 minutes, or
until cooked through. Remove from heat; let stand 5 minutes. Serve with
dilled potatoes.