With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.
Preparation Time
20 mins
Cooking Time
20 mins
Total Time
40 mins
Calories
309 Calories
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.
Ingredients
2 tablespoons white sugar
2 tablespoons cider vinegar
salt and ground black pepper to taste
nonstick cooking spray
½ cup light mayonnaise
1 ½ pounds salmon fillets
¼ cup finely chopped onion
¼ cup finely chopped celery
2 tablespoons honey mustard
1 cup creamy salad dressing (such as Miracle Whip®)
