Salmon Potato Salad
Gluten Free. Mayo Free. Dairy-Free Option.
This is an easy recipe that can be served as a main meal or side dish. Perfect for portable lunches as you can eat it cold, or great to bring to a family picnic or get together. Canned salmon is high in protein & omega 3’s. The veggies & herbs add a boost of vitamins, minerals & phytonutrients not to mention great flavour! For a low carb option cut the potatoes in half and add several handfuls of chopped romaine lettuce instead.
Serves 4-6
Salad Ingredients:
3 Pounds small/baby potatoes (approx. 30 individual potatoes)
3 Cans of wild sockeye salmon
3 Celery stalks, diced
3 Medium radishes, sliced (approx. 1 cup)
2 Cups green beans, trimmed & chopped (fresh or frozen)
½ Medium red onion
2-3 Medium dill pickles, diced
½ Cup fresh dill, chopped
Dressing Ingredients:
½ Cup plain greek yogurt
1 Tbsp extra virgin olive oil
2 Tbsp dijon mustard
2 Tbsp apple cider vinegar
4 Tbsp fresh lemon juice
½ Tsp Salt
Pepper to taste
Directions:
Bring a large pot of water to a boil and cook potatoes until fork tender. Drain and let cool.
Bring a second pot of water to boil, cover and steam beans using a steamer basket (or I just use a mesh strainer basket). Make sure you don’t overcook and that beans are still a bright green colour.
In a small bowl, add all dressing ingredients and mix together well with a fork. Adjust to taste as needed.
In a large mixing bowl add flaked canned salmon, celery, radishes, red onion, pickles, chopped dill & cooked green beans.
Cut the potatoes in half, or quarters and add to the bowl.
Pour mixed dressing over top, then mix all ingredients together well.
*Tips:
Use whatever veggies you may have on hand such as broccoli, frozen peas, cucumber, etc.
Add a few handfuls of arugula for added greens!
Don’t have fresh dill? Dried will work or sub fresh parsley or cilantro instead.
For a dairy free option, feel free to use “Vegan Mayonnaise” in replace of greek yogurt.