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Red Potato Salad with Smoked Salmon Recipe

When you serve this creamy potato salad your guests will be delighted with the add flavor that the smoked salmon lends to it. You can also use smoked trout in place of the salmon.—Mary Ann Lee, Clifton Park, New York

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Red Potato Salad with Smoked Salmon Recipe

Prep: 40 min. + chilling

Yield: 10 Servings

20 20 40

Ingredients

2-1/2 pounds small red potatoes
1/2 cup finely chopped red onion
1/2 cup chopped celery
1 cup reduced-fat mayonnaise
2 tablespoons 2% milk
2 tablespoons white vinegar
1 teaspoon sugar
3/4 teaspoon salt
1/2 teaspoon pepper
12 ounces smoked salmon or lox
1 cup fresh arugula

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain.
When potatoes are cool enough to handle, cut into 3/4-in. cubes. In a large bowl, combine the onion, celery and potatoes.
In a small bowl, whisk the mayonnaise, milk, vinegar, sugar, salt and pepper; add to potato mixture and toss to coat. Stir in salmon. Cover and refrigerate for at least 2 hours. Just before serving, gently mix in arugula. Yield: 10 servings.

Nutritional Facts 3/4 cup equals 210 calories, 10 g fat (2 g saturated fat), 16 mg cholesterol, 1,063 mg sodium, 22 g carbohydrate, 2 g fiber, 9 g protein.

Originally published as Red Potato Salad with Smoked Salmon in The Taste of Home Cookbook , p61

Smoked Salmon

Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90 degree temperatures. The result is a salmon that is delicate in texture and flavor. It is usually served in paper-thin slices. Hot-smoking is a process in which the salmon is smoked for hours in temperatures of 120-180 degrees producing a firm, flaky texture and a stronger smoky flavor.