Kebab salad with salmon and egg

Name: kebab salad with salmon and egg
Total time: 20 min
Yield: 1
Ingredients: 200 gram potatoes with skin cleaned up; 2 egg; 2 tablespoon walnuts coarsely chopped; 1 hand arugula coarsely chopped; 75 gram smoked salmon in strips; 1 shallot finely shredded; 10 black olive without pit; 2 tablespoon yoghurt mayonnaise; 1 tablespoon white balsamic vinegar; 1 tablespoon lemon juice; 1 tablespoon dill minced meat

Try this baby's salad with salmon and egg

Ingredients

200 gram potatoes with skin cleaned up
2 egg
2 tablespoon walnuts coarsely chopped
1 hand arugula coarsely chopped
75 gram smoked salmon in strips
1 shallot finely shredded

10 black olive without pit
2 tablespoon yoghurt mayonnaise
1 tablespoon white balsamic vinegar
1 tablespoon lemon juice
1 tablespoon dill minced meat

Directions

Boil the potatoes in water with salt in 15-17 minutes until done. Add the eggs for the last 10 minutes. Drain the potatoes and eggs and rinse under cold water.
Mix the ingredients for the dressing and season with salt and pepper. Roast the walnuts in a dry, hot frying pan.
Peel the eggs and cut into wedges. Halve any large newborns.
Scoop the baby potatoes, eggs, arugula, salmon, shallot, olives, half of the walnuts and the dressing together. Sprinkle the salad with the rest of the walnuts.