Salmon, Fennel, and Potato Salad with Sour-Cream Dressing

Salmon, Fennel, and Potato Salad with Sour-Cream Dressing
Photo by © Melanie Acevedo


  • 1 pound skinless salmon fillets
  • 1 pound Yukon Gold or boiling potatoes (about 3), peeled and cut into eighths
  • 2 tablespoons olive oil
  • 2 bunches watercress (about 3/4 pound), tough stems removed (about 1 1/2 quarts)
  • ¼ cup mayonnaise
  • ½ teaspoon salt
  • 1 cup frozen peas
  • + 5 more ingredients
    • ¼ teaspoon fresh-ground black pepper
    • 2 tablespoons chopped fresh chives or scallion tops
    • 1 tablespoon lemon juice
    • 1 fennel bulb, fronds reserved, bulb sliced into matchstick strips
    • ½ cup sour cream

1. 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 until the potatoes are tender, about 2 minutes longer. Drain thoroughly. 2. Meanwhile, fill a large, deep frying pan with 3 inches of salted water. Bring to a simmer. Add...

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