Alaska salmon and cilantro potato salad combines quartered red potatoes, salmon, celery, red onion, and cilantro in a mayonnaise, garlic, dressing. Seasoned with salt and pepper, garnished with cilantro, served chilled.
Ingredients -
1 can (14-3/4 ounces) or 2 cans (7-1/2 ounces each) Alaska Salmon, drained and flaked
1/4 cup Fresh Cilantro, chopped
1 teaspoon Garlic, minced
1-1/2 cups Non-Fat Mayonnaise
1/3 cup Red Onion, diced
1/3 cup Celery, diced
2-1/2 pounds Red Potatoes, cooked and quartered, with skin left on
Salt and Pepper, to taste
Preparation:
1. In a large mixing bowl, combine mayonnaise, garlic, cilantro, celery and red onion.
2. Fold in salmon and potatoes.
3. Season with salt and pepper, to taste.
4. Chill for 2-3 hours.
5. Garnish with cilantro prior to serving.
Variations and Recipe Ideas:
Cooking Tip
Alaska Salmon
Canned red Alaska salmon is the choice for this recipe. Fresh salmon, baked and flaked is an excellent substitution.
Cooking Tip
Chill and Serve
Always store potato salad in the coldest part of the refrigerator or at the bottom of the cooler to insure it stays cold and does not go bad.
