Potato and Salmon Salad

Potato and Salmon Salad


in imitation of the adjunct of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle past some paprika, if desired.

The ingredient of Potato and Salmon Salad

  1. nonstick cooking spray
  2. 1u2009u00bd pounds salmon fillets
  3. salt and field black pepper to taste
  4. 3 pounds fingerling potatoes
  5. 8 large hard-cooked eggs, divided
  6. u00bc cup finely chopped celery
  7. u00bc cup finely chopped onion
  8. 1 cup creamy salad dressing (such as Miracle Whipu00ae)
  9. u00bd cup lively mayonnaise
  10. 2 tablespoons white sugar
  11. 2 tablespoons cider vinegar
  12. 2 tablespoons honey mustard

The instruction how to make Potato and Salmon Salad

  1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet later than foil and spray similar to nonstick spray.
  2. Arrange salmon fillets on the order of the prepared baking sheet and season like salt and pepper.
  3. Bake in the preheated oven until fish flakes easily as soon as a fork, 15 to 20 minutes. Remove from the oven and let cool.
  4. While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover when salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
  5. Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and grow to the salmon join up in the manner of celery and onion.
  6. blend salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
  7. Gently blend the dressing into the salad until anything is covered. Transfer salad to a serving bowl. Cut the unshakable 2 eggs into wedges and use to decorate the pinnacle of the salad.

Nutritions of Potato and Salmon Salad

calories: 309.1 calories
carbohydrateContent: 27.4 g
cholesterolContent: 175.9 mg
fatContent: 14.4 g
fiberContent: 2.7 g
proteinContent: 17.1 g
saturatedFatContent: 2.8 g
sodiumContent: 331.3 mg
sugarContent: 6.6 g


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