This is a dish I made to bring along to a Fourth of July BBQ that everyone loved. It’s a fun and delicious rift on an everything bagel with the works. It was inspired by a recipe in one of my favorite cooking magazines Bon Appetit. I adjusted it to make it dairy-free and include more flavorful, crunchy and nutritious veggies. I took a vegan version to the party because I knew it would go well with anything else on the menu. My husband had some for lunch before we left along with the salmon on a bed of salad greens and really loved it. So depending on what else you are serving (or your dietary preference) you can decide whether to add the lox. I used packaged tofu cream cheese from the supermarket, but you could certainly make your own. My cashew sour cream  would also work well in place of the cream cheese in this recipe. I hope you enjoy it at your next gathering!  xo Jacq

Ingredients: serves 8-10

3 pounds Baby or Fingerling Potatoes, halved

1/2 cup Tofu, Almond or Cashew Cream Cheese

1 1/2 teaspoon Lemon Zest, finely grated

3 Tbsp Olive Oil

2 tsp Chives, minced
 
1 cup small radishes, cut into wedges

1 cup Cucumbers, diced 

1 cup grape tomatoes, halved

3 Tbsp Red Onion, minced 

3/4 Freshly ground black pepper 

1 1/2 teaspoon dried minced garlic

1 1/2 teaspoon dried minced onion

1 1/2 teaspoon poppy seeds

1 1/2 teaspoon toasted sesame seeds

3/4 teaspoon flaky sea salt

1/4 cup chopped dill

4 ounces thinly sliced smoked salmon, torn into pieces (optional)