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Fish-Potato Salad

Ingredients
  Lemon flavored gelatin 3 Ounce
  Boiling water 1⁄4 Cup (4 tbs)
  Vinegar 2 Tablespoon
  Mayonnaise/Salad dressing 1⁄2 Cup (8 tbs)
  Lemon juice 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dried dill weed 1⁄4 Teaspoon
  Fish fillets 1 Pound, cooked and flaked (About 2 Cups)
  Cooked potatoes 1 Cup (16 tbs), diced, peeled
  Diced cucumber 1⁄2 Cup (8 tbs)
Directions

Dissolve gelatin in boiling water; stir in vinegar.
Chill till partially set; beat till soft peaks form, 8 to 10 minutes.
In bowl blend mayonnaise, lemon juice, salt, and dillweed.
Add fish and potatoes; toss.
Fold with cucumber into gelatin.
Chill till mixture mounds.
Spoon into 8x8x2-inch pan.
Chill till mixture is firm.
Cut into serving portions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Party

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1638 Calories from Fat 868

% Daily Value*

Total Fat 97 g148.8%

Saturated Fat 7.9 g39.6%

Trans Fat 0 g

Cholesterol 378.6 mg126.2%

Sodium 2373.1 mg98.9%

Total Carbohydrates 104 g34.8%

Dietary Fiber 5.7 g22.8%

Sugars 74.8 g

Protein 93 g185.8%

Vitamin A 2.9% Vitamin C 25.3%

Calcium 34.8% Iron 57.1%

*Based on a 2000 Calorie diet

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Fish-Potato Salad Recipe