Rusty's Hot Potato & Salmon Salad

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


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 7g
Mono-unsaturated Fats 11g
Poly-unsaturated Fats 14g
Cholesterol 300mg
Sodium 1800mg
Total Carbohydrates 56g
Dietary Fiber 4g
Sugar 12g
Protein 38g

More Information


Thiamin B1 0mg
Vitamin B12 4mcg
Vitamin K 91mcg
Vitamin A 3500IU
Niacin B3 11mg
Pantothenic Acid 3mg
Riboflavin B2 0mg
Vitamin C 31mg
Vitamin D 0IU
Vitamin B6 1mg
Vitamin E 2mg
Choline 170mg


Manganese 0mg
Calcium 88mg
Magnesium 85mg
Phosphorus 530mg
Zinc 2mg
Fluoride 8mcg
Copper 0mg
Sodium 1800mg
Selenium 77mcg
Iron 3mg
Potassium 1200mg

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