Potato Salad with Salmon and Cucumber


Rating: 3.00 / 5.00 (3 Votes)


Total time: 45 min

For 4 people:


















Instructions:

Rinse potatoes and make with the peel 20 to 25 min. Peel, cut into slices. Peel shallots, dice finely. Heat clear soup. Add 2 tbsp. vinegar.

Add potatoes and shallots to clear soup, season. Allow to infuse for 30 minutes.

Select lettuce, rinse, drain well. Remove skin from cucumber, cut in half lengthwise and scrape out seeds. Cut cucumber into slices.

Clean radishes, rinse and cut into narrow slices. Clean and rinse spring onions, then cut into small rings.

Stir through remaining mustard, salt, vinegar, pepper and mustard seeds. Add oil.

Mix all prepared salad ingredients with marinade and season heartily.

Cut salmon into strips. Rinse and dry kitchen herbs and chop finely. Add salmon and kitchen herbs to the leaf salad, mix everything together and season repeatedly.

The potato slices will be nice and even if you use an egg slicer. Important: allow potatoes to cool before slicing, otherwise they will fall apart.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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