Smoked fish salad with potatoes

1. Rinse the potatoes thoroughly under running water without peeling them. Next, put it in a saucepan, pour clean water and put it on the stove. Bring the water in a saucepan to a boil over medium heat, turn down the heat and cook the potatoes under the lid until tender. The cooking time depends on the variety and size of the tuber. You can check the readiness by piercing the potatoes with a fork or knife. After the potatoes are ready, cool them, peel them and cut them into small cubes.

2. Wash the chicken eggs, put them in a small saucepan, pour water over them. Put the eggs to boil for about 10 minutes from the moment the water boils. Then drain the hot water and pour the eggs with cold water. Leave to cool completely. Then peel the eggs from the shell and cut into cubes.

3. Also cut the pickled cucumber into small cubes and drain the liquid from it so that the salad is not too wet.

4. Smoked fish (you can take salmon, salmon or any other at will) to clean from the bones, if any. And then cut into cubes as well.

5. In a bowl of suitable size or a salad bowl, mix all previously prepared foods. Add the chopped potatoes, boiled chicken eggs, pickled cucumber and smoked fish. It is important that the boiled products are already at room temperature.

6. Rinse the dill with cold water and dry it, spreading it out on a paper towel. Then cut off the stems, and finely chop the greens. A couple of twigs can be left for the final decoration of the dish. Add the chopped dill to the salad bowl and mix all the ingredients well together.

7. In a separate container, mix mayonnaise (you can take any fat content) with a small amount of mustard.

8. Season the salad with the prepared sauce. It is not necessary to salt the dish at the same time, since it contains pickled cucumbers and mayonnaise itself is salty.

Before serving, the salad needs to be infused a little in the refrigerator so that its taste becomes richer and more homogeneous.

Bon appetit!