dilly salmon salad

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This is a recipe I use to make all the time when Jeff and I were first married, and it’s still a favorite at our house. It’s fast, easy, frugal and delicious. Cold salmon salad makes a wonderful filling for croissant sandwiches or served over a bed of crispy greens.

serves 6

6 oz. small ring pasta cooked according to package directions and cooled completely

1 (15 oz. can) red sockeye salmon, drained well, bones removed

1 cup chopped celery

2 large carrots, peeled and diced

1/4 cup finely chopped onion

3 to 4 hard boiled eggs, peeled, cooled and chopped

1 to 2 Tablespoons chopped, fresh dill (dry works too)

juice of 1/2 large lemon

2 Tablespoons jarred pickle juice or pepperoncini juice

1 heaping Tablespoon yellow mustard

1 Tablespoon sugar

3/4 cup to 1 cup real mayonnaise

 salt and pepper, to taste

Place prepared, completely cooled, drained pasta, in a large mixing bowl. Add: salmon, celery, carrots, onion and egg. Mix to combine.

In a medium bowl, combine: dill, lemon juice, pickle/pepperoncini juice, mustard, sugar, mayonnaise salt and pepper. Mix well with a wire whisk until smooth. Pour over pasta mixture in large bowl and fold in gently until evenly combined.

Cover and chill until ready to serve. Sprinkle a little more dill over top for garnish and serve with lemon wedges.



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