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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! 

Overhead photo of a canned salmon potato salad with arugula, dill, chives, hard boiled eggs, and red potatoes in a white bowl.

Thank you so much to my friends at Gold Seal Canada for sponsoring this post. You can follow Gold Seal Canada on their Instagram and Website for more recipe inspiration!

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!

Healthy canned salmon potato salad with arugula, dill, chives, hard boiled eggs, and red potatoes

Ingredients Needed

For the salmon potato salad:

  • small/baby potatoes
  • eggs
  • canned salmon
  • baby arugula
  • celery
  • fresh dill
  • fresh chives
  • lemom

For the dressing:

  • plain Greek yogurt
  • olive oil
  • dijon mustard
  • white wine vinegar
  • lemon juice
  • salt + pepper

Storage Notes

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.

Closeup photo of a canned salmon potato salad with eggs, arugula, dill, and chives in a white bowl.

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
  • magnesium
  • iron

Potatoes are also a great source of dietary fiber, which helps to promote a healthy gut!

Healthy canned salmon potato salad with arugula, dill, chives, hard boiled eggs, and red potatoes

More Healthy Canned Salmon Recipes

Did you give this Healthy Canned Salmon Potato Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: 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!
Healthy canned salmon potato salad with arugula, dill, chives, hard boiled eggs, and red potatoes
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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

Dressing:

  • 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

Instructions

  • 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! 

Notes

*The potatoes and eggs can be boiled ahead of time and kept in the fridge. Doing so will greatly speed up the cooking time of this recipe!
*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 no need to reheat.

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a healthy canned salmon potato salad recipe.
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