Express version of potato salad with smoked salmon and eggs for a protein boost
Owner (Kl. M)
Ingredients · Servings 2
- 400 g hard-boiling potatoes
- 5 sprigs of dill
- Salt
- 2 No
- 1 red onion
- 2 tablespoons white wine vinegar
- 4 Rapeseed oil
- 1 tsp mustard
- Pfeffer
- 4 stalks of celery
- 150 g Kirschtomate
- 125 g Stremellachs
- 100g whole milk yogurt
- 1 El Kräuter
Method · 30 min
- Peel the potatoes and dice them into approximately 2 cm cubes. Cook them in boiling salted water with 3 sprigs of dill for 12–15 minutes. Add the eggs to the potatoes halfway through the cooking time and cook until soft-boiled. Drain the potatoes and eggs, rinse the eggs under cold water, and peel them.
- Slice the onion into rings. Pluck the fronds from the remaining dill and chop them finely. Whisk together the onion, dill, vinegar, oil, and mustard to make a dressing. Season with salt and pepper. Clean the celery and slice it thinly. Halve the tomatoes. Combine the diced potatoes, celery, and tomatoes in a bowl with the dressing. Roughly flake the salmon and halve the eggs. Stir together the yogurt and herbs. Arrange the potato salad with the smoked salmon and eggs, and drizzle with the herbed yogurt before serving.
gg smoked salmon (with peppercorn rim)
El El Herbs (mixed)
