Shrimp, salmon are the stars of this potato salad, which is perfect for a picnic or brunch
If you're ready to take your potato salad up a notch or two, here's an idea: Add shrimp and salmon. Today's recipe makes a spectacular addition to a picnic or Sunday brunch — and don't worry if you have a seafood allergy. We have some no-fish substitutions.
Potatoes are naturally fat-free, cholesterol-free and sodium-free. They're rich in vitamin C, an antioxidant that supports growth and boosts the immune system. In addition, the potassium in potatoes is good for the heart, other muscles, nervous system and blood pressure. Unfortunately, potatoes get a bad reputation because they’re often prepared with lots of fat and salt, as with chips, french fries and baked potatoes swimming in butter and sour cream. But when prepared healthfully, they can be a vital part of your diet.
By adding salmon and shrimp to our salad, you're loading up on protein. The salmon provides omega-3 fatty acids to support the health of the brain and heart. The shrimp has essential nutrients like vitamin B12, selenium and zinc. Also, the iodine in shrimp is important for thyroid health. If fresh salmon and shrimp are not available, it’s fine to use canned salmon and shrimp, but it may contain more sodium.
If you have a seafood allergy, simply substitute pieces of rotisserie chicken or use canned beans that have been rinsed and drained.
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We’ve combined the mild salmon and cooked shrimp with baby redskin potatoes, crunchy celery, spicy radish, fresh cilantro and green onions. All of this is topped with a tangy dressing made with Dijon mustard, lemon juice and olive oil.
Preparing potato salad with salmon and shrimp will earn you the reputation of being a trailblazer at your picnic table or a creative chef at your dining room table.
Shrimp and Salmon Potato Salad
8 ounces cooked and peeled salad shrimp
12 ounces salmon fillets
Juice of 1 lemon, divided
1 ½ pounds baby red potatoes, scrubbed
3 tablespoons olive oil
3 tablespoons Dijon-style mustard
1 teaspoon freshly ground black pepper
2 teaspoons sugar
⅓ cup white wine vinegar
½ cup fat-free mayonnaise
6 medium green onions, thinly sliced
3 stalks of celery, finely chopped
6 small radishes, thinly sliced
3 tablespoons fresh cilantro, finely chopped and divided
Preheat oven to 375 degrees. Line a sheet pan with aluminum foil. Place the salmon fillets on the sheet pan, skin side down, and drizzle half of the lemon juice over the salmon. Put another sheet of foil on top of the fillets and fold to seal around the edges. Bake for 15 minutes. Remove the salmon from the foil packet and remove the skins. Set aside to cool.
Place potatoes in a 4-quart pot and cover with water. Bring to a boil. Boil for 20 minutes, or until tender. Drain potatoes and cut into quarters.
Mix olive oil, mustard, black pepper, sugar and vinegar together in a large bowl. Add in the quartered potatoes while still warm.
In a medium bowl, mix mayonnaise, green onions, celery, radishes, 2 tablespoons cilantro and remaining lemon juice. Add mayonnaise mixture to potatoes and stir to coat.
Gently flake salmon into large pieces and stir into potato mixture along with shrimp. Before serving, sprinkle with remaining cilantro.
From Henry Ford LiveWell.
296 calories (28% from fat), 9.5 grams fat (1.5 grams sat. fat), 29 grams carbohydrates, 24 grams protein, 466 mg sodium, 97 mg cholesterol, 52 mg calcium, 2.5 grams fiber. Food exchanges: 2 carbohydrate, 3 protein.