Easy Salmon Potato Salad Recipe

Easy Salmon Potato Salad Recipe
Easy Salmon Potato Salad Recipe photo by Taste of Home
Publisher Photo

Easy Salmon Potato Salad Recipe

Be the first to add a review
Publisher Photo
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"!
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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-boiled large 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.
Originally published as Salmon Potato Salad in Country Extra July 1990, p49

Nutritional Facts

1 each: 316 calories, 0 fat (0 saturated fat), 89mg cholesterol, 890mg sodium, 15g carbohydrate (0 sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 fat.

  • 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-boiled large 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
  1. 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.
  2. Serve chilled. Stir in remaining dressing just before serving or serve with salad. Garnish with fresh dill if desired. Refrigerate leftovers. Yield: 6 servings.
Originally published as Salmon Potato Salad in Country Extra July 1990, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forEasy Salmon Potato Salad

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review