- 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
- 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.
Originally published as Red Potato Salad with Smoked Salmon in The Taste of Home Cookbook 2011, p61
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