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

Minerals

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

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