Red Potato Salmon Salad

By Nitaj3

Ingredients

• medium red potatoes, cubed 3
• 150 ml mayonnaise 2/3 cup
• 75 ml yogurt 1/3 cup
• 15 ml fresh dillweed, chopped 1 tbsp
• 15 ml milk 1 tbsp
• 1 ml garlic powder 1/2 tsp
• 250 ml cucumber, chopped 1 cup
• 50 ml green onion, sliced 1/4 cup
• 2 cans salmon, drained, skin & bones removed & flaked 2
• 2 hard-cooked eggs, chopped 2
• red leaf lettuce leaves -
• 1 L red leaf lettuce, shredded 4 cup
• 1 ml lemon pepper seasoning 1/2 tsp

Preparation

Step 1

Cook potatoes in a covered saucepan in boiling water for 12 to 15 minutes or until just tender; drain well. Cool slightly.
DRESSING: Mix mayonnaise, yogurt, dillweed, milk, lemon-pepper seasoning and garlic powder in a bowl.

Combine the dressing, cucumber and onions in a large bowl. Add cooked potatoes, salmon and eggs. Toss lightly to mix. Cover and chill for 4 to 24 hours.

To serve, line 4 dinner plates with lettuce leaves. Top each plate with 1 cup (250 ml) shredded lettuce. Divide the salmon mixture among the plates.

Serves 4