Salmon and Sour Cream Potato Salad

Author: Canadian Living

This Scandinavian-style salad jazzes up cooked salmon and potatoes with a creamy dressing and crisp cucumber.

  • Portion size 4 servings

Ingredients

  • 1 1/2 lb new red potato
  • 2/3 cups light sour cream
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped caper
  • 1/4 cup chopped gherkin pickle
  • 2 tablespoons chopped fresh dill
  • 1/2 teaspoon prepared horseradish
  • 1/4 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cucumber
  • 1/2 cup thinly sliced red onion
  • Grilled Lemon Dill Salmon Recipe

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
  • Fibre 0.0
  • Folate 25.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 11.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 6.0
  • Vitamin C 47.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Salmon and Sour Cream Potato Salad

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