Tested till perfect Salmon and Sour Cream Potato Salad

Salmon and Sour Cream Potato Salad

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

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/2 lb 1-1/2lbnew red potatonew red potatoes
  • 2/3 cup 2/3cuplight sour cream
  • 1/4 cup 1/4cupchopped fresh parsley
  • 1/4 cup 1/4cupchopped capercapers
  • 1/4 cup 1/4cupchopped gherkin picklegherkin pickles
  • 2 tbsp 2tbspchopped fresh dill
  • 1/2 tsp 1/2tspprepared horseradish
  • 1/4 tsp 1/4tspgranulated sugar
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 1sliced, 4 inch cucumbercucumbers
  • 1/2 cup 1/2cupthinly sliced red onionred onions
  • Grilled Lemon Dill Salmon Recipe
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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.


Additional information :

Substitution: Instead of grilling the salmon, you can poach it or use 2 cans (7.5 oz/213 g each) sockeye salmon, drained.

Nutritional Information Per serving: about

cal 354 pro 21g total fat 13g sat. fat 3g
carb 40g fibre 3g chol 48mg sodium 851mg

% RDI:

calcium 11 iron 14 vit A 6 vit C 47
folate 25
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