Ingredients
6 cups cubed cooked red potatoes1 cup chopped cucumber1 cup chopped celery3/4 cup sliced green onions2 tablespoons minced fresh parsley1 teaspoon dill weed1 teaspoon dried basil1 can (14-3/4 ounces) salmon, drained, bones and skin removedDRESSING:1-3/4 cups mayonnaise2 tablespoons lemon juice1/2 teaspoon salt1/2 teaspoon garlic salt1/2 teaspoon lemon-pepper seasoning
Preparation
In a large bowl, combine the first seven ingredients. Add salmon; toss lightly. In a small bowl, combine the dressing ingredients; mix well. Pour over the salad and stir gently. Cover and refrigerate for 1 hour.
