adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Potato and Salmon Salad
0 Likes
Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Crowd-pleasing salmon and potato salad with creamy dressing, perfect for your next party or potluck.
Ingredients:
  • nonstick cooking spray
  • 1.5 pounds salmon fillets
  • 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
Instructions:
  • Preheat the oven to 375°F (190°C), then line a baking sheet with foil and spray it with nonstick spray.
  • Place the salmon fillets on the baking sheet and generously season with salt and pepper.
  • Cook the fish in the preheated oven for 15 to 20 minutes, or until it flakes easily with a fork. Allow it to cool after removing from the oven.
  • As the fish bakes, prepare the potatoes by scrubbing them clean and cutting them into 1-inch cubes. Then, place the cubes in a pot, cover them with salted water, and boil until they are easily pierced with a fork, which should take about 15 to 20 minutes. Once done, drain the potatoes and allow them to cool before using them.
  • Flake the salmon and dice the potatoes. Place them in a large mixing bowl. Chop 6 hard-cooked eggs and combine with the salmon, celery, and onion.
  • Combine salad dressing, mayonnaise, sugar, vinegar, and honey mustard in a separate bowl and mix well.
  • Carefully fold the dressing into the salad until fully coated. Present the salad in a serving bowl, then garnish the top with wedges made from the remaining 2 eggs.

Similar Recipes