3 medium red potatoes, cubed
150 ml mayonnaise 2/3 cup
75 ml yogurt 1/3 cup
15 ml fresh dillweed, chopped 1 tbsp
15 ml milk 1 tbsp
1 ml garlic powder 1/2 tsp
250 ml cucumber, chopped 1 cup
50 ml green onion, sliced 1/4 cup
2 cans salmon, drained, skin & bones removed & flaked
2 hard-cooked eggs, chopped
red leaf lettuce leaves
1 L red leaf lettuce, shredded 4 cup
1 ml lemon pepper seasoning 1/2 tsp
Cook potatoes in a covered saucepan in boiling water for 12 to 15 minutes or until just tender; drain well. Cool slightly.
DRESSING:
Mix mayonnaise, yogurt, dillweed, milk, lemon-pepper seasoning and garlic powder in a bowl.
Combine the dressing, cucumber and onions in a large bowl. Add cooked potatoes, salmon and eggs. Toss lightly to mix. Cover and chill for 4 to 24 hours.
To serve, line 4 dinner plates with lettuce leaves. Top each plate with 1 cup (250 ml) shredded lettuce. Divide the salmon mixture among the plates.
Serves 4