Rusty's Hot Potato & Salmon Salad

Preparation time: 15 min Servings: 2
Cooking time: 35 min

Ingredients:

2 tbsp lemon juice
1/4 tsp hot pepper sauce
1/2 cup mayonnaise type salad dressing
1 tbsp balsamic vinegar
2 cups Romaine lettuce, torn
2 tsp prepared mustard
1/2 tsp garlic salt
4 slices bacon
2 cups potatoes, cooked, peeled, chilled and cut into 1 in. pieces
1/2 tsp seasoned pepper
2 tbsp sweet pickle relish
6 oz salmon, cooked, chilled, flaked
2 tsp capers, drained
2 hard-boiled eggs, chopped

Cooking Directions:

Cook bacon in a heavy nonstick skillet over medium high heat 7-8 minutes, turning occasionally until just crisp. Drain on paper towels. Crumble and set aside. Discard all but 2 Tbsp bacon drippings. Add potatoes to skillet. Season with garlic salt and seasoned pepper to taste and sauté 25-30 minutes over medium high heat, stirring occasionally until golden and crisp. Meanwhile, combine next 6 ingredients in a small bowl. Mix thoroughly and set aside. Place lettuce in a large salad bowl. When potatoes are cooked, immediately add to lettuce and toss. Add flaked salmon, chopped cooked eggs, capers, dressing and salt and pepper to taste. Toss to combine. Serve sprinkled with crumbled bacon.

Nutrition Facts

Calories 700
% Calories From Fat 46.3%
Total Fat 36g
Saturated Fats 7.4g
Mono-unsaturated Fats 11g
Poly-unsaturated Fats 14g
Cholesterol 300mg
Sodium 1800mg
Total Carbohydrates 56g
Dietary Fiber 4.4g
Sugar 12g
Protein 38g

More Information

Vitamins

Thiamin B1 0.48mg
Vitamin B12 3.8mcg
Vitamin K 91mcg
Vitamin A 3500IU
Niacin B3 11mg
Pantothenic Acid 2.7mg
Riboflavin B2 0.45mg
Vitamin C 31mg
Vitamin D 0IU
Vitamin B6 0.79mg
Vitamin E 2mg
Choline 170mg

Minerals

Manganese 0.45mg
Magnesium 85mg
Calcium 88mg
Zinc 2.4mg
Phosphorus 530mg
Copper 0.45mg
Fluoride 8.1mcg
Selenium 77mcg
Sodium 1800mg
Potassium 1200mg
Iron 3.2mg

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