Salmon Potato Salad
A refreshing salmon potato salad combining tender potatoes, crisp vegetables, and flaked salmon, dressed with a tangy lemon mayonnaise, perfect for light lunches or picnics.
Ingredients
- 6 c. cubed cooked red potatoes ⓘ
- 1 c. chopped cucumber ⓘ
- 1 c. chopped celery ⓘ
- 3/4 c. sliced green onions ⓘ
- 2 Tbsp. minced fresh parsley
- 1 tsp. dill weed ⓘ
- 1 tsp. dried basil ⓘ
- 1 can (14 3/4 oz.) salmon, drained, bones and skin removed ⓘ
- 1 3/4 c. mayonnaise ⓘ
- 2 Tbsp. lemon juice ⓘ
- 1/2 tsp. salt ⓘ
- 1/2 tsp. garlic salt
- 1/2 tsp. lemon-pepper seasoning ⓘ
Instructions
- In a large bowl, combine the cubed cooked red potatoes, chopped cucumber, chopped celery, sliced green onions, minced parsley, dill weed, and dried basil.
- Add the drained salmon and gently toss to combine.
- In a small bowl, mix the mayonnaise, lemon juice, salt, garlic salt, and lemon-pepper seasoning until well blended.
- Pour the dressing over the salad ingredients and stir gently to coat evenly.
- Cover and refrigerate for 1 hour before serving.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for half of the mayonnaise. If fresh herbs are unavailable, dried parsley and dill can work in a pinch—just use one-third the amount. To enhance the flavor, add a teaspoon of Dijon mustard to the dressing. This salad can also be made with canned tuna instead of salmon for a different twist.
Serving Suggestions
This Salmon Potato Salad is perfect as a light lunch or as a side dish for summer barbecues. It pairs beautifully with crusty bread or serves alongside a fresh green salad. For a more substantial meal, consider serving it with a side of garlic bread. It can also complement dishes like Hot Clam Dip(Serve With Crackers) for a delightful seafood spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To refresh the flavors, you might want to add a bit more lemon juice or a dollop of mayonnaise before serving. Avoid freezing, as the texture of the potatoes and dressing may change upon thawing.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Potato Salad contains roughly 1275 calories, with 16g protein, 129g carbohydrates, and 79g fat. It is an excellent source of potassium (77% of the Daily Value), vitamin C (73% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of vitamin A and calcium. Note that it is relatively high in sodium, at 1174mg per serving (51% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, you can prepare this salad a day in advance. In fact, allowing it to chill in the refrigerator for a few hours enhances the flavors. Just be sure to give it a gentle stir before serving to redistribute the dressing.
What type of potatoes work best for this recipe?
Red potatoes are recommended for their creamy texture and ability to hold their shape well when cooked. However, you can also use Yukon Gold or even fingerling potatoes if you prefer. Just ensure they are cooked until tender but not mushy.
Is there a way to make this salad gluten-free?
Absolutely! All ingredients in this recipe are naturally gluten-free. Just double-check the mayonnaise and any pre-packaged items to ensure they are labeled gluten-free. This way, everyone can enjoy this delicious salad without worry.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).