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Salmon-Potato Salad

Potatoes, salmon, a little mustard vinaigrette and voila! Dinner is served.

  • Servings: 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 1 pound small red potatoes
  • 2 skinless salmon fillets (4 ounces each)
  • Half a sliced cucumber
  • Olive oil
  • Red-wine vinegar
  • Dijon mustard


  1. Boil potatoes; let cool, then halve. Season salmon fillets and cook in a lightly oiled nonstick skillet over medium-high until opaque throughout, 3 to 4 minutes per side. Flake into large pieces and toss with potatoes and cucumber; dress with oil, vinegar, and mustard; season.

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