Healthy Canned Salmon Potato Salad (No-Mayo)
This Healthy Canned Salmon Potato Salad Recipe is a delicious, healthy alternative to store-bought potato salads. Made with canned salmon, hard-boiled eggs, and Greek yogurt instead of mayo, this side dish is high in protein and essential nutrients. Gluten-free and ready in 30-minutes!
Wondering what to bring to your next dinner party, barbecue, or get together? This healthy canned salmon potato salad might be just the recipe you’re looking for!
This canned salmon recipe is a much healthier take on traditional store-bought potato salads, which are often filled with mayonnaise, excess sodium, sugar, and preservatives.
Instead, I’ve used simple ingredients like plain Greek yogurt, mustard, and vinegar for tanginess, plenty of fresh herbs and greens, and canned salmon to up the protein and healthy fat content.
Not only is this recipe filled with nutritious ingredients, it TASTES delicious too. I’d love to know if you try it!
For the salmon potato salad:
- small/baby potatoes
- canned salmon
- baby arugula
- fresh dill
- fresh chives
For the dressing:
- plain Greek yogurt
- olive oil
- dijon mustard
- white wine vinegar
- lemon juice
- salt + pepper
Leftovers can be kept in an airtight container in the fridge for up to 3-4 days. This recipe is meant to be eaten cold, so there is no need to reheat.
Canned Salmon Nutrition Benefits
Canned salmon is a great source of quality protein and heart-healthy omega-3 fatty acids.
It’s also a great source of vitamin D and calcium.
TIP: to maximize the nutrition benefits, be sure to eat the bones – that’s where the vitamin D and calcium are stored. They’re super soft and mash up easily with a fork (you won’t even notice them, promise!)
Potato Nutrition Benefits
Did you know potatoes are an excellent source of Vitamin C? 100 grams of potatoes (~2/3 of a cup) provides 32% of your daily Vitamin C needs!
Potatoes are also a source of other micronutrients like:
- vitamin B6
Potatoes are also a great source of dietary fiber, which helps to promote a healthy gut!
More Healthy Canned Salmon Recipes
- The BEST Salmon Quinoa Burgers
- Canned Salmon Eggs Benedict with Herby Hollandaise
- Canned Salmon Crostini: 3 Ways
Did you give this Healthy Canned Salmon Potato Salad Recipe a try? Let me know by leaving a comment and recipe rating below!
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Get the Recipe: Healthy Canned Salmon Potato Salad
- 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
- Bring a large pot of water to a boil and cook potatoes until fork tender. Drain and let cool.
- In a smaller pot, hard-boil eggs. Let cool once cooked.
- In a small bowl, add all dressing ingredients and mix together well with a fork. Adjust to taste as needed.
- Quarter cooled potatoes and eggs. Chop celery into 1/4-inch pieces. Flake canned salmon with a fork.
- In 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.
- Add 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!
As a dietitian, I create recipes with whole food ingredients that provide the nutrients needed for optimal health. My nutrition philosophy does not focus on numbers; however, I understand that this information can be helpful.
Do note that the nutrition info provided is an estimate and I cannot guarantee correctness of the displayed values. These numbers will differ depending on brands used, recipe modifications, and amount eaten. If you require specific nutrition information due to medical reasons, please consult with your dietitian or physician.