Potato Salad with Smoked Salmon
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Difficulty:
advanced
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
378
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 378 kcal | (18 %) | ||
| Protein | 14.9 g | (15 %) | ||
| Fat | 21.1 g | (18 %) | ||
| Carbohydrates | 31 g | (21 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams waxy potatoes
- salt
- 150 milliliters Vegetable broth (Finished product)
- 10 Radish
- 1 onion
- 3 stalks Tarragon
- 3 Tbsps White vinegar
- 1 egg yolk (medium-sized)
- 1 tsp Dijon mustard
- 6 Tbsps vegetable oil
- freshly ground pepper
- 1 pinch sugar
- 2 Tbsps Caper
- 200 grams smoked Salmon
Preparation steps
1.
Rinse the potatoes and cook for 20-25 minutes in boiling salted water. Drain, let cool and peel. Slice the potatoes. Heat the broth and pour over the potato slices. Let soak for 30 minutes.
2.
Rinse the radishes and cut into small sticks. Peel and dice the onion. Rinse tarragon (setting some aside for garnish), finely chop, shake dry and pluck the leaves from the stem. Mix the vinegar with the egg yolks and mustard. Mix the oil with the cut vegetables. Season with salt, pepper and sugar.
3.
Mix radishes, capers, onion, finely chopped tarragon and the dressing with the potatoes. Garnish with the set-aside tarragon and serve with the smoked salmon.
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