Quick Cooking With Karin Calloway: Salmon, Corn and Baby Potato Salad

Quick Cooking With Karin Calloway: Salmon, Corn and Baby Potato Salad (Image 1)

Planned leftovers are a boon for busy cooks. What’s for dinner one night can become another dish later in the week. Or, you can transform the leftovers into a tasty lunch as in this week’s recipe for Salmon, Corn and Baby Potato Salad. It’s a packable salad with a variety of textures and a flavorful dressing.

I’ll begin the recipe by breaking up some leftover roasted salmon into a bowl along with the cooked corn kernels and sliced fingerling potatoes. Season with salt and pepper and then add some green onion and fresh herbs.

A simple homemade dressing completes the salad, and the secret ingredient in the dressing is some tangy buttermilk.

Whisk the buttermilk together with some reduced-fat mayonnaise, Dijon mustard, a pinch of curry powder and salt and pepper. Now gently toss with the salad ingredients.

The last addition to the salad is some diced hard-cooked egg that I’ll sprinkle over the top. Pack up the salad for an at-work lunch or picnic side dish.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s