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Prep Time : 20min
Course : Salad
Type of Prep : Assemble, No Cook
Cuisine : U.S. Regional
Occasion : Fall, Summer
 
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Salmon and Potato Salad

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

INGREDIENTS:

  • 2 (14 oz.) cans cooked potatoes, drained
  • 1/2 red onion, thinly sliced
  • 2 (6 oz) cans red salmon, drained, bones and skin removed
  • 1/3 cup extra virgin olive oil
  • 1/4 cup chopped fresh parsley OR 1 Tbsp. dried parsley flakes
  • 1/4 cup wine vinegar
  • 1 tablespoon capers
  • 1/4 tsp. hot pepper sauce
  • 1/4 tsp. each salt and pepper

PREPARATION:

In large bowl, combine potatoes, onion and salmon. In small bowl, whisk together oil, parsley, vinegar, capers, hot sauce, and salt and pepper; pour over potato mixture and toss to coat. Serves 4-6
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