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Salad with Boiled Potatoes and Fish

A salad that can feed the whole family! This salad with boiled potatoes and fish is quite hearty and filling, and it can stand in for a full dinner. It's simple and quick to make. The star of the dish is a yogurt dressing with the spicy kick of horseradish and seasonings.

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Salad with boiled potatoes and fish
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 % 6 g
Fats 38 % 9 g
Carbohydrates 38 % 9 g
147 kcal
GI: 100 / 0 / 0
  • First, peel the potatoes, rinse them with cold water, and cut them into even cubes. New potatoes are best for this salad, since they hold their shape well and don't fall apart, but you can use any kind. Put the potatoes in a pot, cover them with water, and set them over medium heat. Bring the water to a boil, skim off the foam, and reduce the heat to its lowest setting. Add salt to taste near the end of cooking. The cooking time depends on the potato variety. You can check for doneness by piercing a piece with a knife or fork. While the potatoes cook, make the sauce for them. To do this, rinse and dry the lemon. Squeeze one half of the lemon into a bowl, then grate the zest from the other half and add it as well. Also pour the olive oil and wine vinegar into the bowl and add salt and ground black pepper. Pat the capers dry, finely chop them, and add them to the sauce too. Stir all the ingredients together well. As soon as the potatoes are done, drain the water and let them cool a little. Then add the boiled potato cubes to the bowl of sauce and toss, trying to coat every piece. Make the yogurt dressing for the salad. For this you'll need low-fat, unsweetened yogurt. Grate the horseradish and mix it into the yogurt — you can use prepared white horseradish from a jar. Squeeze the juice from the remaining lemon half into the yogurt dressing, season with salt and pepper, and stir again. Assemble the salad on a large platter. Lay the watercress on the bottom of the dish (washed and dried first, if needed). Spread the dressed potato cubes over the leaves. Pull the smoked salmon off the bones and scatter it in small pieces over the potatoes. Drizzle the salad with the yogurt dressing. You can serve this salad with boiled potatoes and smoked salmon right away. A glass of dry white wine makes the perfect accompaniment. Enjoy your meal!

Caloric content of the products possible in the composition of the dish

  • Minced salmon - 130  kcal/100g
  • Smoked salmon - 162  kcal/100g
  • Grilled salmon - 283  kcal/100g
  • Fresh salmon - 201  kcal/100g
  • Salted salmon - 269  kcal/100g
  • Salmon sauté - 379  kcal/100g
  • Mature potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Jacket potatoes - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Acidophilus milk 3.2% fat - 58  kcal/100g
  • Rastishka - 122  kcal/100g
  • Danone drinking yogurt - 76  kcal/100g
  • Agusha drinking yogurt - 87  kcal/100g
  • Actimel plain - 83  kcal/100g
  • Danone yogurt 2.2% fat - 96  kcal/100g
  • Mazhetel - 48  kcal/100g
  • Ehrmann full-fat yogurt - 152  kcal/100g
  • Yogurt 3.5% fat - 68  kcal/100g
  • Plain yogurt 1.5% fat - 48  kcal/100g
  • Low-fat milk yogurt - 38  kcal/100g
  • Lemon - 16  kcal/100g
  • Lemon zest - 47  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Canned capers - 23  kcal/100g
  • Capers - 23  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Horseradish root - 59  kcal/100g
  • Watercress - 32  kcal/100g
  • Red wine vinegar - 19  kcal/100g

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