Salmon Veggie Salad

Salmon Veggie Salad

This is a great salmon salad with red potatoes, corn, and cukes. It's a great, healthy way to serve salmon!
Prep Time 1 hour 20 minutes
Course Main Course, Salad
Cuisine American
Servings 4 people


  • 2 cups red potatoes, cut into ½ inch cubes and cooked al dente
  • 3 corn on the cob ears cooked
  • 1 medium English cucumber cut to ½ inch cubes
  • 1 pint of cherry tomatoes cut in half
  • 8 oz of cooked salmon
  • 2 tbsp fresh dill
  • tbsp fresh lemon juice
  • 2 tsp Dijon mustard
  • 2 tbsp maple sugar
  • 7 tbsp virgin olive oil
  • tsp cayenne pepper [optional to avoid a kick]
  • Sea salt and ground pepper to taste


  • Start a large pot of water over medium high heat. When the water reaches a boil, add the cubed potatoes.
  • Cook potatoes for about 7 minutes.
  • Remove potatoes and run under cold water to stop cooking, and add to serving bowl.
  • Toss ears of corn to large pot of water, cooking for 10-12 minutes.
  • Remove pot from heat, drain water, and add cold water to cool corn.

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