Cold Poached Salmon with Dill Sauce and Potato Salad

Bring wine and 1 in. water to a boil in a wide, deep skillet. Add salmon, reduce heat until liquid barely simmers, cover and cook 10 minutes, or until fish is barely opaque in center.

Remove fish with a broad spatula, cool, then loosely wrap each piece in plastic wrap. Transfer to a platter; refrigerate at least 2 hours, or overnight.

Dill Sauce: In a small bowl, mix ingredients until blended. Refrigerate until serving.

Potato Salad: Cook potatoes in water to cover 15 to 20 minutes until tender. Drain; cool completely. Stir remaining ingredients in a medium bowl until blended. Cut potatoes in chunks, add to bowl; stir gently to coat. Refrigerate until serving.