Healthy Canned Salmon Potato Salad

Looking for an easy side dish to bring to your next party or get together? This mayo-free, healthy canned salmon potato salad with arugula, dill & chives is for you!

📝 Ingredients

• Approx. 2 pounds small/baby potatoes (roughly 20 individual potatoes)
• 4 large eggs
• 1 can Gold Seal Sockeye Salmon ((213 grams))
• 2 handfuls baby arugula
• 2 stalks celery
• 1/2 cup fresh dill, chopped
• Approx. 2 Tbsp fresh chives, chopped
• Optional: 1/2 a fresh lemon to serve
• 1/4 cup plain Greek yogurt ((benefits of Greek yogurt))
• 1 Tbsp extra virgin olive oil
• 1 Tbsp dijon mustard
• 2 Tbsp white wine vinegar
• 2 Tbsp lemon juice
• Salt + pepper to taste

👨‍🍳 Instructions

1. 1Bring a large pot of water to a boil and cook potatoes until fork tender. Drain and let cool.
2. 2In a smaller pot, hard-boil eggs. Let cool once cooked.
3. 3In a small bowl, add all dressing ingredients and mix together well with a fork. Adjust to taste as needed.
4. 4Quarter cooled potatoes and eggs. Chop celery into 1/4-inch pieces. Flake canned salmon with a fork.
5. 5In a large mixing bowl, add quartered potatoes, flaked canned salmon, chopped celery, baby arugula, and chopped dill + chives. Pour mixed dressing over top, then mix all ingredients together well.
6. 6Add sliced hard-boiled eggs at the end, and mix together gently. Keep in the refrigerator + enjoy cold. Option to serve with a squeeze of fresh lemon!