Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, summery potato salad with a fish twist. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Summery Potato Salad With A Fish Twist is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are fine and they look wonderful. Summery Potato Salad With A Fish Twist is something which I have loved my whole life.
Cool boiled potatoes in the refrigerator for about an hour. Add in the cooled, chopped hardboiled eggs, chopped pickles, chopped red onion and cut- up American cheese. Purple potatoes, unpeeled red-skinned potatoes, and white potatoes make up the delicious themed salad.
To get started with this recipe, we have to prepare a few components. You can have summery potato salad with a fish twist using 13 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Summery Potato Salad With A Fish Twist:
- Make ready Potatoes, as many as you'd like, chopped into chunks,
- Get Fish fillet of your choice, cooked and flaked into chunks,
- Make ready Spring onions chopped finely, around 3,
- Prepare Orange bell pepper cubed small, I used 1/3rd a pepper,
- Get 1 large pickled gerkin/cucumber chopped finely,
- Take 2 large handfuls of curly kale,
- Take Equal parts Mayonnaise and salad cream, enough to coat potato,
- Take Dried dill to taste,
- Prepare 2-3 tbsp lemon juice,
- Prepare Salt and pepper to taste,
- Prepare 1 little cooking oil for frying
- Make ready To finish:
- Get 1 drizzle of extra virgin olive oil (optional)
Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt. Green beans and potatoes are served in a Dijon mustard and balsamic vinaigrette. In this yummy salad, sliced and cooled potatoes are doused with a vinegar, sugar, and water bath and chilled for twelve hours.
Instructions to make Summery Potato Salad With A Fish Twist:
- Heat a little oil in a pan and cook off the kale for around 3-4 minutes until wilted slightly and tender then remove from the heat and set aside. Boil some salted water in a large saucepan and cook the potatoes until tender, drain off and leave to cool for a few minutes. Season well with salt and pepper.
- Add the bell pepper, spring onion, gerkin and dill to the potatoes and gently combine. Next add the lemon juice, mayo and salad cream and again stir until the potatoes are coated.
- Lastly add in the kale and half the flaked fish and gently combine. Serve into your serving bowl then scatter over the remaining fish and season with more salt, pepper and dill. Drizzle over a little extra virgin olive oil if you desire. Enjoy! :)
At the last moment, mayonnaise, celery. More Salad Recipe:Fresh Green Salad With A Strawberry Twist. Potatoes are going to be the main ingredients in your salad, so overcooking or undercooking them is never an option. You want them to be just right, and that means boiling them until they become soft, tender, with a somewhat creamy. Korean potato salad is one of my favorite banchans to eat at Korean restaurants.
So that is going to wrap this up with this special food summery potato salad with a fish twist recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
