Salmon, Peas & Potato Salad

This Salmon, Peas & Potato Salad has all the ingredients of a good brunch or lunch. It’s quick to make without a lot of cutting and cooking.

The fish provides protein and a good fat source, the potatoes will give you carbs and fiber, the lettuce offers fiber and the peas are a great source of protein and fiber.

Key Ingredients in This Recipe & Alternatives

• Red salmon (canned) – alternatives are freshly cooked salmon, left-over salmon, or pink salmon (canned). As far as canned fish is concerned, I always prefer ‘in water’ instead of ‘in oil’; this will allow you to add the flavor and fat you want.
• Potatoes – you can also use rice.
• Peas – white beans, fava beans or edamames are great alternatives.
• Iceberg lettuce – any type of lettuce will do.
• Red onion – shallot or sweet onion are perfect substitutes.
• Creme fraiche – mayonnaise is an alternative, but it may alter the taste of the salad just a little bit. Creme fraiche is kinda sweet whereas mayonnaise is tangy.
• Herbs, salt & pepper.
• Lemon juice – add a nice spark to the salad.

How to Make Salmon, Peas & Potato Salad

I really don’t need to show you any step by step pictures as this is only a matter of mixing.

• Step 1 – Peel (if you prefer) and cook the potatoes until done. Add the frozen peas the last 5 minutes. Cool and coarsely mash the potatoes or cut them in smaller pieces.
• Step 2 – Drain the canned salmon and get rid of the tiny bones and skin.
• Step 3 – Mix all ingredients; salmon, peas, potatoes, lettuce, onion and creme fraiche.
• Step 4 – Add a little bit of olive oil, parsley, and salt & pepper to taste.
• Step 5 – Mix, but please do not overmix, you want to keep some chunks.

Other Recipe with Fish Salad

• Radicchio Shells with Tuna Fish Salad