Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Potato salad with beetroot and salmon
 
 
4 ServingsPTM20 min

Potato salad with beetroot and salmon


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

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Drain the potatoes and peas and mix with the dill and the oil. Season with pepper.
  5. Remove the hard stalks from the watercress. Break the salmon into large pieces.
  6. Divide the potatoes, beetroot, watercress and salmon over the bowls. Serve immediately. Tasty with extra lemon wedges.


Nutrition

440Calories
Sodium18% DV440mg
Fat25% DV16g
Protein40% DV20g
Carbs16% DV48g
Fiber48% DV12g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407