Potato and Salmon Salad
With the addition 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 with some paprika, if desired.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- nonstick cooking spray
- 1½ pounds salmon fillets
- salt and ground black pepper to taste
- 3pounds fingerling potatoes
- 8large hard-cooked eggs, divided
- ¼cup finely chopped celery
- ¼cup finely chopped onion
- 1cup creamy salad dressing (such as Miracle Whip®)
- ½cup light mayonnaise
- 2tablespoons white sugar
- 2tablespoons cider vinegar
- 2tablespoons honey mustard
Instructions
Step 1
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.Step 2
Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.Step 3
Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.Step 4
While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.Step 5
Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.Step 6
Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.Step 7
Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.