Potato Salad with Smoked Salmon and Caviar
Cook the potatoes in boiling salted water for about 20 minutes, let cool and peel. Cut into thick slices. Rinse the chives, pat dry with paper towels and cut into small rolls.
Mix the potatoes with mayonnaise and yogurt, then season with salt and pepper. Fold in the chives. Rinse the lemon, quarter and cut into thin slices.
Distribute the salmon caviar on potato salad, garnish with chive stems and serve with the salmon and lemon slices.