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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This chilled colorful canned salmon and potato salad is a quick and cool main course on a hot summer evening or a special luncheon in the shade. Serve on a bed of your favorite lettuce, circle the plate with sliced tomato wedges and your favorite crackers. Read more . Add a tall glass of lemonade or iced tea and dinner is served!. Can be made ahead allowing the flavors mingle even more. Ingredients:
1 14.75 ounce can alaskan salmon, deboned and skin removed |
5 cups diced potatoes (6-8 medium thin-skinned red potatoes) |
2 tablespoons diced sweet gerkins |
1/2 cup diced onion bermuda or green onions (white or yellow can be used but add no color) |
1 to 1 1/2 cup mayo |
1/4 cup sour cream |
juice of half a lemon |
juice of half a lime |
1/4 tsp. lemon zest |
1/4 tsp. garlic powder or very finely minced fresh garlic |
1 teaspoon dried dill or 1 tablespoon fresh chopped dill leaves |
1/4 tsp. paprika |
2-3 ripe tomatoes |
Directions:
1. Scrub potatoes and cut into cubes of equal size, about 1 inch squares
2. Place in pot of salted (about 1 tablespoon) cold water and bring to boil, cooking until just tender(about 15 minutes)
3. Remove from heat, drain and place in bowl of cold water to stop cooking and cool the potatoes
4. Drain VERY well after they have cooled
5. Clean the salmon and crumble into a large bowl(this is a personal preference of mine, many don't mind the bones)
6. In a small bowl, mix the mayonnaise, sour cream, lemon juice and zest, lime juice, dill, garlic and paprika together well. Add salt and pepper to taste and set aside
7. Add the onions and pickles to the salmon and toss lightly
8. Gradually add the drained potatoes to the salmon mixture, stirring gently to keep the potatoes from becoming too mashed.
9. Fold in the mayo mixture, chill at least 15-20 minutes before serving.
10. Place lettuce in the center of the plates, circling with the tomato wedges and crackers.
11. Spoon the chilled salad into the center of the lettuce and serve.
12. Garnish with some added dill, a green onion, and/or paprika if desired
13. *OPTIONS:
14. Any type of potato may be used with good results, but I do peel anything other than red ones.
15. If you like celery, which no one in my family does, you may add 1/4 cup diced celery when you add the pickles and onions for some extra crunch and flavor.
16. Fat free or reduced fat mayo and sour cream work great in this recipe!
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