Boil the scrubbed potatoes in their skins, let cool. Peel and cube. Cook the eggs, cool, peel and chop. Refrigerate.
Slice the celery, shred the carrot, chop the onion and de-bone the salmon.
Make the dressing by using a food processor to blend together the cottage cheese, mayonnaise, salmon juice, lemon juice, dill and salt. Process in the food processor until smooth.
In a large bowl combine the cubed potatoes, chopped egg, celery, carrot, and onion. Add the dressing and toss lightly. Gently fold in the salmon. Cover and refrigerate until thoroughly chilled.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (185g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 269 (67%)|
|Amt Per Serving||% DV|
|Total Fat 29.9g||40 %|
|Saturated Fat 5.1g||26 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 98.6mg||30 %|
|Sodium 829.1mg||29 %|
|Potassium 140.7mg||4 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 22.9g|
|Protein 12g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 403
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!