Rusty's Hot Potato & Salmon Salad

Preparation:  15 min. Cooking: 35 min. Total: 50 min.
Recipe photo
  • 4 slice bacon
  • 2 Cup potatoes , cooked, peeled, chilled and cut into 1 in. pieces
  • 1/2 tsp garlic salt
  • 1/2 tsp seasoned pepper
  • 4 Fl Oz mayonnaise type salad dressing
  • 3 tsp balsamic vinegar
  • 2 Tbsp lemon juice
  • 1/4 tsp hot pepper sauce
  • 2 Tbsp sweet pickle relish
  • 2 tsp prepared mustard
  • 2 Cup Romaine lettuce , torn
  • 1/2 Lb salmon , cooked, chilled, flaked
  • 2 tsp capers , drained
  • 2 hard-boiled egg , chopped
Cook bacon in a heavy nonstick skillet over medium high heat 7-8 minutes, turning occasionally until just crisp. Drain on paper towels. Crumble and set aside. Discard all but 2 normal Tbsp bacon drippings. Add potatoes to skillet. Season with garlic salt and seasoned pepper to taste and saut'e 25-30 minutes over medium high heat, stirring occasionally until golden and crisp. Meanwhile, combine next 6 ingredients in a small bowl. Mix thoroughly and set aside. Place lettuce in a large salad bowl. When potatoes are cooked, immediately add to lettuce and toss. Add flaked salmon, chopped cooked eggs, capers, dressing and salt and pepper to taste. Toss to combine. Serve sprinkled with crumbled bacon.
Calories
700 Cal
Fat
36 g
Carbs
56 g
Protein
38 g
Fiber
4.4 g
Sugar
12 g
Cholesterol
300 mg
Sodium
1800 mg


Nutrients

Fiber     4.4 g
Fat     36 g
Sugar     12 g
Carbs     56 g
Protein     38 g
Calories     700 Cal

Fats

Fat, Poly     14 g
Fat, Mono     11 g
Fat, Sat     7.4 g
Fat, Trans     0 g
Fat, Percent     46 %

Vitamins

Vitamin, K     91 mcg     76 %
Vitamin, A     3500 IU     120 %
Vitamin, B12     3.8 mcg     160 %
Niacin     11 mg     71 %
Riboflavin     0.5 mg     35 %
Vitamin, C     31 mg     34 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.8 mg     50 %
Vitamin, E     2 mg     13 %
Panto, Acid     2.7 mg     53 %
Choline     170 mg     31 %
Thiamin     0.5 mg     40 %

Minerals

Calcium     88 mcg     8.8 %
Phosphorus     530 mg     75 %
Magnesium     85 mg     20 %
Copper     0.5 mcg     50 %
Fluoride     8.1 mcg     200 %
Zinc     2.4 mg     22 %
Cholesterol     300 mg     0.8 %
Sodium     1800 mg     120 %
Selenium     77 mcg     140 %
Manganese     0.5 mg     6.4 %
Potassium     1200 mg     25 %
Iron     3.2 mg     40 %