Dilled Salmon Potato Salad

Name: Dilled Salmon Potato Salad
Prep time: 15 min
Cook time: 50 min
Yield: 12
Ingredients: 3 pounds red-skinned potatoes; 1/2 pound salmon fillet; 1/8 teaspoon plus 1/2 teaspoon salt; 1/8 teaspoon plus 1/4 teaspoon black pepper; 1/2 medium-size onion, thinly sliced; 1 cup light mayonnaise; 2 tablespoons cider vinegar; 2 tablespoons chopped fresh dill; 1/4 teaspoon ground nutmeg

Makes 12

Prep 15 m

Cook 50 m

Bake 20 m

Chill 120 m

Ingredients

3 pounds red-skinned potatoes
1/2 pound salmon fillet
1/8 teaspoon plus 1/2 teaspoon salt
1/8 teaspoon plus 1/4 teaspoon black pepper
1/2 medium-size onion, thinly sliced
1 cup light mayonnaise
2 tablespoons cider vinegar
2 tablespoons chopped fresh dill
1/4 teaspoon ground nutmeg

Directions

1 of 4 Place potatoes in a large saucepan. Cover with cold water and salt lightly. Bring to a boil over high heat. Reduce heat to medium and simmer for 45 to 50 minutes or until fork tender. Drain and allow to cool slightly.
2 of 4 Meanwhile, heat oven to 450 degrees . Place salmon in a baking dish skin-side down and season with 1/8 teaspoon each of the salt and pepper. Bake at 450 degrees for 20 minutes.
3 of 4 Peel potatoes, slice into 1/2-inch slices and place in large bowl. Stir in onion. In a small bowl, whisk together mayonnaise, vinegar, dill, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper and the nutmeg. Gently stir into potatoes. Remove skin from salmon and flake with a fork. Fold into the potatoes.
4 of 4 Cover and refrigerate for at least 2 hours.

Nutrition Information for Dilled Salmon Potato Salad
Servings Per Recipe: 12
Per Serving: 6 g pro., 21 g carb., 176 kcal cal., 2 g fiber, 302 mg sodium, 2 g sat. fat, 8 g Fat, total, 17 mg chol.