Healthy Canned Salmon Potato Salad
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!
I’ve partnered with my friends at Gold Seal Canada to create this canned salmon potato salad using their wild and sustainably-caught canned sockeye salmon. 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 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. 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!
How To Make This Canned Salmon Recipe
To make this canned salmon recipe, start by bringing a large pot of water to a boil. Add the potatoes to the pot and cook until fork tender. At the same time you can hard-boil the eggs in a smaller pot. Drain and let both the potatoes and hard-boiled eggs cool once they’re cooked.
While everything cooks, you can prepare the rest of the ingredients. Chop the celery into 1/4-inch pieces and flake canned salmon with a fork in a small bowl. Roughly chop fresh dill and chives.
Next, make the potato salad dressing. Add plain greek yogurt, olive oil, dijon mustard, white wine vinegar, lemon juice, salt, and pepper to a small bowl and mix together well with a fork. Adjust to taste as needed.
Cut the cooled potatoes and hard-boiled eggs into quarters. Then, add the quartered potatoes, flaked canned salmon, chopped celery, baby arugula, chopped dill, and chives into a large mixing bowl. Pour mixed dressing over top and mix all ingredients together well.
Add sliced hard-boiled eggs at the end, and mix everything together gently. Keep potato salad in the refrigerator and enjoy cold. Option to serve with a squeeze of fresh lemon!
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.
Nutrition Facts & Health Benefits
Canned Salmon Nutrition. Canned salmon is a great source of protein, omega-3s, vitamin D and calcium. 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. 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! They’re also a source of nutrients like vitamin B6, magnesium, iron, and fibre.
Arugula, Celery & Herbs. These greens add a boost of vitamins, minerals, and phytochemicals (not to mention FLAVOUR) to any meal!
More Healthy Canned Salmon Recipes
- Heart-Healthy Salmon Quinoa Burgers
- Canned Salmon Eggs Benedict with Herby Hollandaise
- Canned Salmon Crostini: 3 Ways
If you give this Healthy Canned Salmon Potato Salad Recipe a try, let me know by leaving a comment and recipe rating below! Be sure to follow along on Instagram and Pinterest for more simple, healthy recipe ideas.
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
- 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!
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