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.

Ingredients

• nonstick cooking spray
• 1 ½ pounds salmon fillets
• salt and ground black pepper to taste
• 3 pounds fingerling potatoes
• 8 large hard-cooked eggs, divided
• 0.25 cup finely chopped celery
• 0.25 cup finely chopped onion
• 1 cup creamy salad dressing (such as Miracle Whip®)
• 0.5 cup light mayonnaise
• 2 tablespoons white sugar
• 2 tablespoons cider vinegar
• 2 tablespoons honey mustard

Steps

1. Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
2. Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
3. Bake in the preheated oven until fish flakes easily with 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 with 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 add to the salmon mixture with celery and onion.
6. Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
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.