By: Brandi
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Ingredients
Serves Tool
Serves To:USMetric| 4 | medium red potatoes | ||
| 1/2 | Cup(c) | fat free mayonnaise dressing | |
| 1/2 | Cup(c) | fat free sour cream | |
| 2 | Tablespoon(T) | lemon juice | |
| 1/4 | Cup(c) | kosher dill pickles, finely chopped | |
| 4 | Tablespoon(T) | white onion, finely chopped | |
| 12 | Ounce(oz) | boneless salmon | |
| 8 | red tip bibb lettuce leaves | ||
| 4 | fresh dill, for garnish |
Preparation
Preheat the oven to 350° F. Wash and scrub potatoes. Wrap each potato in foil and bake for 35 to 45 minutes, or until a fork inserts easily into the center. Let potatoes cool, then cut potatoes into cubes. In a large bowl combine mayonnaise, sour cream, lemon juice, pickles and onion and stir. Crumble salmon and add to bowl. Add potato cubes and toss to combine. Serve on bibb lettuce leaves. Sprinkle with fresh dill to garnish.