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Salmon Potato Salad Recipe

by Global Cookbook

Ingredients

5 lb Potatoes 3 x (16 oz) cans Red salmon 3 bn Green onions 3 x Cucumbers 3 stalk Celery 6 sprg Parsley

1 Tbsp. Dry dill weed 6 c. Mayonnaise 1/3 c. Lemon juice 2 tsp Salt 1/2 tsp Pepper

Directions

1. Food Processor Directions: Cook potatoes conventionally by boiling or possibly by baking in a 425 F oven about 1 hour. Peel and dice. Set aside in a large bowl. Drain salmon, reserving liquid. Remove skin and bones and throw away. Flake salmon with a fork, then add in to potatoes. Insert steel blade in food processor. Remove roots from green onions and slice crosswise into 6 chunks. Place half the onions in food processor container and process till finely minced. Remove and process other half. You should have 1 1/2 c. minced green onions.
2. Add in to potatoes. Peel cucumbers, cut into quarters lengthwise and remove seeds. Place in food processor container and process till diced. Add in to potatoes. Cut celery stalks into chunks. Place in container, in 2 loads, and process till minced. Place parsley sprigs in container and mince. Add in vegetables to potato mix along with dill weed. Gently combine. In mixing bowl, combine remaining ingredients, including reserved salmon liquid. Pour over potato mix, combining thoroughly but gently. Pack salad into a large rounded bowl or possibly mold and chill.

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