Smoked Fish Potato Salad

Source: A. J. McClane, The Encyclopedia of Fish Cookery, Holt, Rinehart, and Winston, 1977.


Combine vegetables and fish in a large bowl. In a separate bowl mix the mayonnaise, mustard, lime juice, vinegar, and seasonings, blending thoroughly. Dress the fish and potato mixture, and toss lightly. Chill for several hours. Serve on a bed of salad greens, garnished with tomato wedges. Serves 6.
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