Thursday, August 27, 2009
Budget conscious Suzanne and I are always looking for ways to use inexpensive canned salmon.
I think this recipe is a winner: easy, very tasty and of course much less expensive than fresh salmon, the kind I am only dreaming of these days.
I have adapted this recipe bravely using canned Salmon at $3.59 , instead of using fresh at $5.99 per pound--quite a savings, and always a good thing.
Once again all the those little fish haters ate the darn fish without so much as a whimper :
So here goes...
Potato Salad with Salmon and Dill
3 pounds red-skinned potatoes
1 can salmon
1/2 teaspoon kosher salt
1/2 tsp black pepper
1/2 medium sized onion, thinly sliced
1 cup light mayonnaise
2 tablespoons cider vinegar
3 tablespoons chopped fresh dill, plus some nice looking sprigs to use as a garnish
1/2 teaspoon ground nutmeg
dash of red pepper flakes (optional)
Boil potatoes until tender 15-20 minutes for small potatoes, 40-50 minutes for large.
Drain and cool slightly.
Slice potatoes into 1/2-inch slices and place in a large bow. Open the canned salmon and drain well. Crumble the salmon on top of the potatoes along with the onion and dill..
In small bowl whisk together the remaining ingredients and gently stir into potatoes.
Cover and refrigerate for at least 2 hours.
garnish with additional dill and enjoy :)