Dilled Salmon Potato Salad
- 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.
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.