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.
- Serves: 12 persons
- 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
Step 1Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
Step 2Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
Step 3Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
Step 4While 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 5Flake 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 6Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
Step 7Gently 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.