Dilled Salmon Potato Salad

Dilled Salmon Potato Salad
Servings: 12 Prep 15 mins Cook 50 mins Bake 450°F 20 mins Chill 2 hrs


  • 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

Make It

1. 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. 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. 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. Cover and refrigerate for at least 2 hours.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 176, Fat, total (g): 8, chol. (mg): 17, sat. fat (g): 2, carb. (g): 21, fiber (g): 2, pro. (g): 6, sodium (mg): 302, Percent Daily Values are based on a 2,000 calorie diet.