Recipe of the Month
Salmon Duo
Madelene Weinberger
2 cups cooked potatoes, diced
1 lb can salmon
2 tbsp. chopped onion
1/4 cup chopped green pepper
1 hardboiled egg, chopped
1 tsp salt
1/2 cup mayonnaise
2 tsp prepared vinegar
1/8 tsp bottled hot pepper sauce
2 tomatoes, cut in wedges
Combine potatoes, flaked salmon, onion, green pepper and egg. Sprinkle with salt. Mix together mayonnaise, vinegar and hot pepper sauce; add to potato mixture. Mix lightly with fork. Serve on salad greens garnished with tomato wedges.
Note: The cans of salmon are usually 14.75 oz. I use that and don’t change any other ingredients.
Be careful with the salt. I either add just a little or none at all. It looks nice on the greens with tomato but I usually just put the salad in a plain bowl.