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Salmon and Potato Salad


Salmon Potato Salad

Salmon Potato Salad

Linda Larsen
You can cook 2 pounds of potatoes, peel them and cut them into cubes instead of using the canned potatoes if you'd like.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 4-6 servings


  • 2 (14 oz.) cans cooked potatoes, drained
  • 1 red bell pepper, chopped
  • 1/2 red onion, minced
  • 1 (15 oz.) can red sockeye salmon, drained
  • 1/3 cup extra virgin olive oil
  • 1/4 cup chopped fresh parsley OR 1 Tbsp. dried parsley flakes
  • 1/4 cup apple cider vinegar
  • 1/3 cup finely chopped sweet pickles
  • 1/4 tsp. hot pepper sauce
  • 1/4 tsp. each salt and pepper
  • 1 tsp. dried thyme leaves


In large bowl, combine potatoes, red bell pepper, onion, and salmon. In small bowl, whisk together oil, parsley, vinegar, pickles, hot sauce, salt, pepper, and thyme; pour over potato mixture and toss to coat. Serve immediately or cover and chill 2-4 hours before serving.

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