Potato and Salmon Salad

01Method

1. 1

   Heat the oven to 375°F (190°C). Cover a baking sheet with foil and lightly coat it with nonstick cooking spray.

2. 2

   Place the salmon fillets on the prepared sheet and season with salt and black pepper.

3. 3

   Bake until the fish flakes easily when tested with a fork, 15 to 20 minutes. Remove from the oven and allow to cool completely.

4. 4

   While the salmon bakes, scrub the potatoes and cut them into 1-inch cubes. Put them in a pot, cover with salted water, and cook until fork-tender, 15 to 20 minutes. Drain and let cool.

5. 5

   Break the salmon into flakes and cut the potatoes into chunks; combine in a large bowl. Roughly chop 6 of the hard-cooked eggs and stir them in along with the celery and onion.

6. 6

   In a separate bowl, whisk together the salad dressing, mayonnaise, sugar, vinegar, and honey mustard until smooth.

7. 7

   Fold the dressing gently into the salad until everything is evenly coated. Transfer to a serving bowl and garnish the top with the remaining 2 eggs cut into wedges.