How to make it

  • 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
  • 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!

Reviews & Comments 2

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    " It was excellent "
    magali777 ate it and said...
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    " It was excellent "
    mamalou ate it and said...
    Sounds perfect!
    Was this review helpful? Yes Flag

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