Salmon and Sour Cream Potato Salad
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 354 |
| pro | 21 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 48 mg |
| sodium | 851 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 14 |
| vit A | 6 |
| vit C | 47 |
| folate | 25 |
This Scandinavian-style salad jazzes up cooked salmon and potatoes with a creamy dressing and crisp cucumber.
Ingredients
- 1-1/2 lb new red potatoes
- 2/3 cup light sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped capers
- 1/4 cup chopped gherkin pickles
- 2 tbsp chopped fresh dill
- 1/2 tsp prepared horseradish
- 1/4 tsp granulated sugar
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 sliced, 4 inch cucumber
- 1/2 cup thinly sliced red onions
- Grilled Lemon Dill Salmon Recipe
Preparation
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.
- Keywords : Sides; Lunch; Condiments/sauces; Potatoes; Salmon; Lemons; Sour Cream; Cucumbers; Red onions;
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