Salmon dill pickle potato salad
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Prep Time
10 Minutes
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Cook Time
15 Minutes
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 500g chat or baby kipflers potatoes, scrubbed, cut in bite sized pieces
- 2 spring onions, finely sliced
- 3 tablespoons chopped fresh dill, plus extra fronds for decoration
- 6 small dill cucumber pickles, finely sliced
for the dressing
- 1 tablespoon egg mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon olive oil
- sea salt and black pepper
optional
- 1 teaspoon tabasco
Instructions
- Boil the potatoes for about 15 minutes or until tender. Drain and allow to cool. You can cook the potatoes the day or night before.
- In a large bowl, add the cooked potatoes, all of the chopped dill, half the pickles and spring onions, plus all of the dressing ingredients. Mix well and season to taste.
- Gently stir through the drained salmon.
- Transfer to a serving plate and decorate with the remaining dill pickles, sliced spring onion and a few dill fronds.
- Serve immediately or cover and chill to serve later.
| Servings: | 2 |
| Ready in: | 25 Minutes |
| Course: | Lunch, Dinner, Side |
| Recipe Type: | Salad |
| Ingredient: | Salmon |
Salmon dill pickle potato salad
This tasty salmon dill pickle potato salad can be made a few hours or even the day before you want to serve it. It’s perfect when you’re short on time and have friends coming over, and it’s also really good as a main dish or as a part of a larger feast! Our salmon dill pickle potato salad goes well with a fresh green salad.
