Serves: 4
Total Calories: 483

1/2 cup olive oil olive or vegetable oil or a combination
1/4 cup lemon juice
1 clove garlic minced
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon rosemary dried, crushed
1/8 teaspoon black pepper
2 cups potatoes cubed cooked (about 2 medium)
1 (7 1/2-ounce) can red salmon
lettuce leaves
4 cups iceburg lettuce chopped
1 cucumber large, peeled, halved lengthwise and sliced
6 ounces feta cheese crumbled
1 (3 1/4-ounce) can olives pitted ripe or Greek olives
2 tomatoes medium chopped
1/3 cup green onion sliced
3 tablespoons capers drained

In a small bowl, whisk oil, lemon juice, garlic, oregano, salt, rosemary and pepper until blended. Place potatoes in a shallow dish. Drizzle with 2 tablespoons of the dressing and toss lightly set potatoes and remaining dressing aside.

Drain salmon, remove bones and dark skin. Break into bite-size chunks set aside.

Line a large shallow bowl with lettuce leaves. Add chopped lettuce and cucumber. Arrange potatoes, feta cheese, salmon and olives in a decorative design on top. Place tomatoes around edge. Sprinkle with green onions and capers. Pour half of the dressing over salad. Pass remaining dressing separately.

* If you prefer, use 1 can (6 1/2 oz.) skinless, boneless pink salmon, drained. There will be no bones or dark skin to remove.

Nutritional Facts:

Serves: 4
Total Calories: 483
Calories from Fat: 369

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad