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Potato Salad with Salmon

This tasty summer salad is a potluck must. Skip the salmon for a vegetarian version.

Serves 4
Ready in 50 mins
Prep time 30 mins
Cooking time 20 mins
363 calories per serving


> 2 lbs baby red potatoes
> 1 ½ cups frozen peas, thawed
> 4 eggs
> ¼ cup fresh dill
> 2 tbsp low-fat cottage cheese
> 2 tbsp light mayonnaise
> 2 tbsp capers
> ¼ cup lemon juice
> 2 cups arugula
> 2 (5 oz) can salmon, drained


Bring a pot of salted water to a boil. Meanwhile, chop the potatoes into 1-inch pieces. When water is boiling, drop the potatoes in, and boil for about 10 min., or until just tender when pierced with a knife. In the last 2 min., add the peas. Drain and let cool.
Hard-boil the eggs for 8-10 min. Immerse in an ice bath until cool enough to handle. Peel and coarsely chop.
Finely chop half the dill and add to a bowl with the cottage cheese, mayonnaise, capers, and lemon juice. Add the potatoes, peas, and eggs, and mix well. Add salt and pepper to taste.
Layer the potato salad with arugula and flaked fish in mason jars, or serve on a platter.

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