Salmon potato salad

Salmon potato salad

Ingredients/Components

• salt - 1 tsp
• vinegar - 2 Tbsp
• hot water - 1/3 c
• pepper - 1/8 tsp
• Dijon mustard - 1 tsp
• sliced green onions - 1/2 c
• lettuce leaves - 1 item
• dry white wine - 1/3 c
• olive oil
• instant chicken bouillon - 1 tsp
• clove garlic, finely chopped - 1 item
• , drained - 1 can
• dried tarragon leaves - 3/4 tsp
• slices bacon, crisply fried and crumbled - 3 item
• potatoes 6 medium - 2 lb
• Tarragon Dressing - 1 item

How to make salmon potato salad:

Tarragon Dressing (shake ingredients in a jar):3 Tbsp. olive oil1 clove garlic, finely chopped3/4 tsp. dried tarragon leaves2 Tbsp. vinegar1 tsp. Dijon mustard1 tsp. salt1/8 tsp. pepper Heat 1-inch salted water to boiling. Add potatoes. Cover and heat to boiling. Reduce heat and simmer until tender. Drain and cool. Cut potatoes crosswise into 1/4-inch slices. Dissolve chicken bouillon in hot water; add wine. Pour over potatoes, salmon and onion. Cover and refrigerate, stirring occasionally, 4 hours. Prepare Tarragon Dressing. Gently toss with salmon mixture. Spoon onto lettuce and sprinkle with bacon. Garnish with green onion pieces, if desired.

Recipe categories: Salads, Side dish, Salmon.