Recipe

Salmon Salad Recipe

	Chinablue / All my dishes 1 year, 2 months ago This chilled colorful canned salmon and potato salad is a quick and cool main course on a hot summer evening or a special luncheon in the shade. Serve on a bed of your favorite lettuce, circle the plate with sliced tomato wedges and your favorite cr... More Prep:20m Cook:15m Servings:4	Chinablue
	salmon cheap easy light light cool quick

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magali777

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Ingredients

1 14.75 ounce can alaskan salmon, deboned and skin removed

5 cups diced potatoes (6-8 medium thin-skinned red potatoes)

2 tablespoons diced sweet gerkins

1/2 cup diced onion bermuda or green onions (white or yellow can be used but add no color)

1 to 1 1/2 cup mayo

1/4 cup sour cream

juice of half a lemon

juice of half a lime

1/4 tsp. lemon zest

1/4 tsp. garlic powder or very finely minced fresh garlic

1 teaspoon dried dill OR 1 tablespoon fresh chopped dill leaves

1/4 tsp. paprika

2-3 ripe tomatoes

Directions

Scrub potatoes and cut into cubes of equal size, about 1 inch squares

Place in pot of salted (about 1 tablespoon) cold water and bring to boil, cooking until just tender(about 15 minutes)

Remove from heat, drain and place in bowl of cold water to stop cooking and cool the potatoes

Drain VERY well after they have cooled

Clean the salmon and crumble into a large bowl(this is a personal preference of mine, many don't mind the bones)

In a small bowl, mix the mayonnaise, sour cream, lemon juice and zest, lime juice, dill, garlic and paprika together well. Add salt and pepper to taste and set aside

Add the onions and pickles to the salmon and toss lightly

Gradually add the drained potatoes to the salmon mixture, stirring gently to keep the potatoes from becoming too mashed.

Fold in the mayo mixture, chill at least 15-20 minutes before serving.

Place lettuce in the center of the plates, circling with the tomato wedges and crackers.

Spoon the chilled salad into the center of the lettuce and serve.

Garnish with some added dill, a green onion, and/or paprika if desired

*OPTIONS:

Any type of potato may be used with good results, but I do peel anything other than red ones.

If you like celery, which no one in my family does, you may add 1/4 cup diced celery when you add the pickles and onions for some extra crunch and flavor.

Fat free or reduced fat mayo and sour cream work great in this recipe!

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