Potato Salad with Salmon and Dill

Ingredients

• 1.5 lb potatoes
• ¾ lb salmon fillet
• 1 red bell pepper
• ½ cup mayonnaise
• ¼ cup fresh dill
• 1 tbsp lemon juice
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Place the 1.5 lb potatoes in a large pot, cover with salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes.

2. 2

   While potatoes cook, season the 0.75 lb salmon with a pinch of salt and pepper. Pan-sear over medium-high heat for 3-4 minutes per side, until opaque and flaky. Set aside to cool.

3. 3

   Drain the potatoes and let them cool slightly. Cut into bite-sized chunks and place in a large bowl.

4. 4

   Dice the 1 red bell pepper and add to the bowl. Flake the cooled salmon and add it along with the 0.25 cup chopped dill.

5. 5

   In a small bowl, whisk together the 0.5 cup mayonnaise, 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Pour over the salad and toss gently to combine.

6. 6

   Chill for at least 15 minutes before serving, or serve warm. Garnish with extra dill if desired.

Tools you’ll need

• Large pot
• Skillet
• Large bowl
• Small bowl
• Knife
• Cutting board

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