Salmon and Sour Cream Potato Salad
This Scandinavian-style salad jazzes up cooked salmon and potatoes with a creamy dressing and crisp cucumber.
Servings: 4
Ingredients:
| 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% |
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6 red-skinned new_potatoes (1-1/2 lb/750 g)
2/3 cup (150 mL) light sour cream
1/4 cup (50 mL) chopped fresh parsley
1/4 cup (50 mL) each chopped capers and gherkin pickles
2 tbsp (25 mL) chopped fresh dill
1/2 tsp (2 mL) prepared horseradish
1/4 tsp (1 mL) each granulated sugar, salt and pepper
1 piece (4 inches/10 cm long) cucumber, sliced
1/2 cup (125 mL) thinly sliced red onion
2 Grilled lemon dill salmon fillets
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
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Substitution: Instead of grilling the salmon, you can poach it or use 2 cans (7.5 oz/213 g each) sockeye salmon, drained.
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