Salmon-and-Potato Salad

This salad can also be made ahead and served chilled.

Yield:

4 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 270
Caloriesfromfat 30 %
Fat 8.9 g
Satfat 1.6 g
Monofat 4.1 g
Polyfat 2 g
Protein 24.3 g
Carbohydrate 22.8 g
Fiber 2.6 g
Cholesterol 68 mg
Iron 2.2 mg
Sodium 405 mg
Calcium 34 mg

Ingredients

2 tablespoons water
1/2 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
2 tablespoons fat-free mayonnaise
1 tablespoon capers
1/8 teaspoon salt
1/2 teaspoon pepper
1 (1-pound) skinned salmon fillet
8 small red potatoes, quartered
2 (1/2-inch-thick) slices onion
Cooking spray
1/2 teaspoon dried dill
1/3 cup minced celery

Preparation

Combine first 6 ingredients in a small bowl. Stir well; set aside.

Sprinkle pepper over salmon. Place salmon, potatoes, and onion in a vegetable steamer coated with cooking spray; sprinkle with dill. Steam, covered, 15 minutes or until potatoes are tender and fish flakes easily when tested with a fork. Break salmon into chunks.

Combine salmon, potatoes, onion, and celery in a large bowl. Add mayonnaise mixture; toss gently to coat.

Note:

May 1997