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Warm Salmon Salad With Crispy Potatoes Recipe

Nutrition per serving    (USDA % daily values)
CAL
486
FAT
60%
CHOL
77%
SOD
25%

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Ingredients for 4 servings

2 7-ounce cans boneless, skinless salmon, drained

1 medium shallot, thinly sliced

4 cups arugula

2 tablespoons extra-virgin olive oil, divided

2 small yellow-fleshed potatoes, such as Yukon Gold, scrubbed and cut into 1/8-inch slices

1/4 cup buttermilk

2 teaspoons rice vinegar

1/2 teaspoon salt, divided

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