Potato and Salmon Salad

This potato and salmon salad for a crowd is tossed with a creamy dressing that everyone at your next party or potluck will love.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 309 Calories

Ingredients

• 2 tablespoons white sugar
• 2 tablespoons cider vinegar
• salt and ground black pepper to taste
• nonstick cooking spray
• 2 tablespoons honey mustard
• 1 cup creamy salad dressing (such as Miracle Whip®)
• 3 pounds fingerling potatoes
• 8 large hard-cooked eggs, divided
• 0.5 cup light mayonnaise
• 1.5 pounds salmon fillets
• 0.25 cup finely chopped onion
• 0.25 cup finely chopped celery

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.

Step 2

Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.

Step 3

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.

Step 4

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.

Step 5

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.

Step 6

Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.

Step 7

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.