Potato salad with beetroot and salmon

Name: potato salad with beetroot and salmon
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 750 g gourmandine; 200 g fresh peas; 500 g cooked beetroot; 1 small red onion; 1 lemon; 7,5 g fresh dill; 2 el extra virgin olive oil; 75 g watercress; 250 g hot smoked salmon pieces

Salad of potatoes, peas, beets, red onion, lemon, dill, watercress and salmon.

Ingredients

Directions

Cut the potatoes into pieces of 2 cm and cook in a pan with water and possibly salt 12 min. Boil the peas the last 8 min.
Meanwhile, peel the beet and cut into 2 cm pieces. Cut the onion into thin half rings. Grate the yellow skin of the lemon and squeeze out the fruit.
Mix the onion, the lemon zest and 2 tbsp (4 people) lemon juice through the beetroot. Season with pepper and salt. Cut the dill coarsely.
Drain the potatoes and peas and mix with the dill and the oil. Season with pepper.
Remove the hard stalks from the watercress. Break the salmon into large pieces.
Divide the potatoes, beetroot, watercress and salmon over the bowls. Serve immediately. Tasty with extra lemon wedges.

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Nutrition

440Calories

Sodium18% DV440mg

Fat25% DV16g

Protein40% DV20g

Carbs16% DV48g

Fiber48% DV12g

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