Salmon-and-Potato Salad

This salad can also be made ahead and served chilled.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 270
  • Calories from fat: 30%
  • Fat: 8.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 2g
  • Protein: 24.3g
  • Carbohydrate: 22.8g
  • Fiber: 2.6g
  • Cholesterol: 68mg
  • Iron: 2.2mg
  • Sodium: 405mg
  • Calcium: 34mg


  • 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


  1. Combine first 6 ingredients in a small bowl. Stir well; set aside.
  2. 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.
  3. Combine salmon, potatoes, onion, and celery in a large bowl. Add mayonnaise mixture; toss gently to coat.
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