This Scandinavian-style salad jazzes up cooked salmon and potatoes with a creamy dressing and crisp cucumber.
- Portion size 4 servings
Ingredients
Method
Scrub potatoes. In large pot of boiling salted water, cover and cook potatoes for 25 minutes or until tender; drain and let cool. Cut into wedges.
In large bowl, whisk together sour cream, parsley, capers, gherkins, dill, horseradish, sugar, salt and pepper. Add potatoes, cucumber and onion; toss gently to coat. Break salmon into chunks; arrange over salad.
Nutritional facts <b>Per serving:</b> about
- Sodium 851 mg
- Protein 21 g
- Calories 354.0
- Total fat 13 g
- Cholesterol 48 mg
- Saturated fat 3 g
- Total carbohydrate 40 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 11.0
- Vitamin A 6.0
- Vitamin C 47.0
