Name: Salmon, Fennel and Potato Salad with Sour-Cream Dressing Recipe
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 lb yukon gold or boiling potatoes; 1 cup frozen peas; 1 lb skinless salmon fillets; 1 fennel bulb; ½ cup sour cream; ¼ cup mayonnaise; 2 tbsp fresh chives or scallion tops; 2 tbsp olive oil; 1 tbsp lemon juice; ½ tsp salt; ¼ tsp fresh ground black pepper; 2 bunches watercress

salmon, fennel and potato salad with sour-cream dressing recipe

How To Make Salmon, Fennel and Potato Salad with Sour-Cream Dressing

Grab a hearty and loaded bite of this rich potato salad, that’s packed with flaky salmon, bites of fennel, and peppery watercress, for a filling lunch meal!

Preparation: 10 minutes

Cooking: 20 minutes

Total: 30 minutes

Serves:

Ingredients

1lbyukon gold,(about 3), or boiling potatoes
1cupfrozen peas
1lbsalmon fillets,skinless
1fennel bulb
½cupsour cream
¼cupmayonnaise
2tbspfresh chives,or scallion tops, chopped
2tbspolive oil
1tbsplemon juice
½tspsalt
¼tspfresh ground black pepper
¾lbwatercress,(2 bunches)

Instructions

Bring a large pot of salted water to a boil. Add the potatoes and cook for 8 minutes. Stir in the peas and continue cooking for about 2 minutes longer, until the potatoes are tender. Drain thoroughly.
Fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer.
Add the salmon and simmer for about 10 minutes, until the fish is just cooked through. Transfer the salmon to paper towels to drain.
Cut or flake the salmon into bite-size pieces. Chop enough of the fennel fronds to make 1 tablespoon.
In a medium glass or stainless-steel bowl, whisk together the sour cream, mayonnaise, chives, oil, lemon juice, chopped fennel fronds, salt and pepper.
In a large bowl, toss the watercress with ¼ cup of the dressing and put the greens on plates. In the same bowl, gently toss the potatoes and peas, the salmon and the sliced fennel with the remaining dressing.
Top the watercress with the potato-and-salmon mixture.
Serve and enjoy!