Salmon, which is high in protein, transforms this potato salad into a main course option. For a hot summer day, this is a fantastic dinner. If desired, add a little paprika to the garnish.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- nonstick cooking spray
- 1 ½ pounds salmon fillets
- salt and ground black pepper to taste
- 3 pounds fingerling potatoes
- 8 large hard-cooked eggs, divided
- ¼ cup finely chopped celery
- ¼ cup finely chopped onion
- 1 cup creamy salad dressing (such as Miracle Whip®)
- ½ cup light mayonnaise
- 2 tablespoons white sugar
- 2 tablespoons cider vinegar
- 2 tablespoons honey mustard
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
- Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
- While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
- Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
- Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
- Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.
- If your prefer more dressing on your potato salad, make a double batch of dressing and then add it a little at a time until you are happy with the coverage.
Nutrition Facts
| Calories | 309 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 176 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 3 g |
| Sodium | 331 mg |
| Sugars | 7 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |