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Salmon Potato Salad

Almost every Slavic family has their own version of potato salad (olivye). This Salmon Potato Salad recipe has a twist by adding baked salmon.
Course Salad
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 12
Calories 278kcal
Author Dina

Ingredients

For the salmon:

  • 1 lb. salmon fillet
  • Lemon juice
  • 2-3 garlic cloves pressed
  • Salt & pepper

For the salad:

Instructions

  • Season both sides of each salmon fillet with the pressed garlic, lemon juice, salt, and pepper.
  • Bake the salmon at 400 degrees Fahrenheit for 12-15 minutes. Once cooled, shred the salmon with a fork.
    Steps to make Salmon Potato Salad: cover the salmon filets with garlic, lemon juice, salt, and pepper, then bake and shred them.
  • Boil the new potatoes in water and peel off the skins. Then dice into cubes.
  • Chop the salmon, boiled eggs, tomatoes, and green onion.
    Steps to make Salmon Potato Salad: chop the potatoes, eggs, green onions, and tomatoes, and combine with the shredded salmon.
  • For the dressing, combine the mayonnaise, Dijon, sour cream, 1 clove of pressed garlic, and salt and pepper to taste.
  • Then mix the dressing with the salad.
    Steps to make Salmon Potato Salad: combine the mayo, mustard, sour cream, garlic, salt, and pepper.

Notes

  • Check your salmon for pin bones- Even though they should already be removed, check your salmon filet to make sure there are no pin bones.
  • Shred the salmon with a fork- Using a fork is an easy way to break the salmon up into flaky chunks. Chopping with a knife isn't nearly as effective.
  • Boil the potatoes with peels on- Doing this holds the nutrients in while boiling and also makes the potatoes absorb the dressing better.

Nutrition

Calories: 278kcal | Carbohydrates: 14g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 162mg | Potassium: 576mg | Fiber: 1g | Sugar: 2g | Vitamin A: 545IU | Vitamin C: 16.7mg | Calcium: 45mg | Iron: 1.2mg