Easy Salmon Potato Salad Recipe

Easy Salmon Potato Salad Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

I've made this dish many times since coming across the recipe about 12 years ago. We enjoy the unique blend of flavors and textures, and appreciate the fact that canned salmon is always "in season"!

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Easy Salmon Potato Salad Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Easy Salmon Potato Salad Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

30 30

Ingredients

1 can (16 ounces) red salmon, drained, bones and skin removed, flaked or 2 cans (7 ounces each) tuna
2 cups small red potatoes, cooked, drained and diced
1/2 cup diced celery
1/2 cup grated carrot
3/4 cup chopped onion
1 hard-cooked egg, chopped
DRESSING:
1 cup (8 ounces) 4% cottage cheese
2 tablespoons milk
1 tablespoon white vinegar
1/2 cup Miracle Whip
1 teaspoon dill weed
3/4 teaspoon salt
Dash freshly ground pepper
Fresh dill sprigs

Directions

In a bowl, combine the salmon or tuna, potatoes, celery, carrot, onion and egg; set aside. For dressing, mix all ingredients except fresh dill in blender. Add half of dressing to salmon and potato mixture; cover and refrigerate.
Serve chilled. Stir in remaining dressing just before serving or serve with salad. Garnish with fresh dill if desired. Refrigerate leftovers. Yield: 6 servings.

Diabetic Exchanges: One serving equals 3 protein, 1 bread, 1 fat; also, 316 calories, 890 mg sodium, 89 mg cholesterol, 15 gm carbohydrates.

Originally published as Salmon Potato Salad in Country Extra July 1990, p49