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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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For a deluxe side dish, I whip up this recipe featuring salmon and potatoes in a creamy dill dressing. The trick is to fix enough - people are bound to come back for seconds! -Shirley A. Glaab, Hattiesburg, Mississippi Ingredients:
6 cups cubed cooked red potatoes |
1 cup chopped cucumber |
1 cup chopped celery |
3/4 cup sliced green onions |
2 tablespoons minced fresh parsley |
1 teaspoon dill weed |
1 teaspoon dried basil |
1 can (14-3/4 ounces) salmon, drained, bones and skin removed |
dressing: |
1-3/4 cups mayonnaise |
2 tablespoons lemon juice |
1/2 teaspoon salt |
1/2 teaspoon garlic salt |
1/2 teaspoon lemon-pepper seasoning |
Directions:
1. In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour. Yield: 8 servings.
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