smoked fish potato salad
- Categories
- None
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Smoked Spanish mackerel or other smoked fish |
| 2 cups | Diced; cooked potatoes |
| 1 cup | Chopped celery |
| ½ cup | Chopped; peeled cucumber |
| ½ cup | Sliced ripe olives |
| ¼ cup | Grated onion |
| ¼ cup | Chopped onion |
| 2 tablespoons | Chopped parsley |
| ½ cup | Mayonnaise or salad dressing |
| 1 tablespoon | Prepared mustard |
| 1 teaspoon | Lemon juice |
| 1 teaspoon | Vinegar |
| ½ teaspoon | Celery seed |
| 1 dash | Pepper |
| Salad greens | |
| Tomato wedges |
Recipe By : Ted Dahlen "Smoke Seafood" Remove skin and bones from fish. Flake fish. Combine vegetables with fish.
Combine mayonnaise, mustard, lemon juice, vinegar, and seasonings; blend well. Chill. Serve on salad greens. Garnish with tomato wedges.
Posted to bbq-digest by Bill Mathews <billmathews@...> on Dec 04, 1998, converted by MM_Buster v2.0l.
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