To prepare a delicious potato salad with salmon, we will start by peeling the potatoes and cutting them into uniform-sized cubes, so they cook evenly. We place the potato cubes in a pot with cold water and a little salt, then bring it to a boil. We let the potatoes boil for about 15-20 minutes, or until they become tender but not too soft, to ensure they hold their shape.
While the potatoes are boiling, we can prepare the dressing, which will give a fresh and vibrant note to the salad. In a small bowl, we mix extra virgin olive oil with the freshly squeezed juice of a lemon. This mixture will bring a perfect balance between acidity and fat. Then we add finely chopped fresh parsley, which will provide an irresistible aroma and a vibrant color to our dish. We mix the ingredients well until we obtain a homogeneous dressing.
Now it’s time to deal with the salmon. We choose fresh salmon fillets and cut them into cubes similar in size to the potatoes. These will add a delicate texture and rich flavor to the salad. We also chop green onions, which will bring a crunchy note and a subtle yet pleasant taste. Boiled eggs are an essential ingredient; we peel them and cut them into slices or cubes, according to preference.
After the potatoes are boiled, we drain them and let them cool slightly. In a large bowl, we add the potatoes, salmon cubes, chopped onions, and boiled eggs. We pour the dressing on top, being careful not to crush the potatoes, mixing gently with a spatula. Then we season the salad with salt and freshly ground pepper, adjusting the taste to our preferences.
For an extra flavor, we can add some green or black olives, sliced, or even some capers, which will enhance the taste of the dish. Once all the ingredients are well integrated, we let the salad sit for 10-15 minutes before serving, so the flavors can combine harmoniously. It is a perfect salad for lunch or dinner, full of nutrients and fresh flavors that will satisfy even the most demanding tastes.
While the potatoes are boiling, we can prepare the dressing, which will give a fresh and vibrant note to the salad. In a small bowl, we mix extra virgin olive oil with the freshly squeezed juice of a lemon. This mixture will bring a perfect balance between acidity and fat. Then we add finely chopped fresh parsley, which will provide an irresistible aroma and a vibrant color to our dish. We mix the ingredients well until we obtain a homogeneous dressing.
Now it’s time to deal with the salmon. We choose fresh salmon fillets and cut them into cubes similar in size to the potatoes. These will add a delicate texture and rich flavor to the salad. We also chop green onions, which will bring a crunchy note and a subtle yet pleasant taste. Boiled eggs are an essential ingredient; we peel them and cut them into slices or cubes, according to preference.
After the potatoes are boiled, we drain them and let them cool slightly. In a large bowl, we add the potatoes, salmon cubes, chopped onions, and boiled eggs. We pour the dressing on top, being careful not to crush the potatoes, mixing gently with a spatula. Then we season the salad with salt and freshly ground pepper, adjusting the taste to our preferences.
For an extra flavor, we can add some green or black olives, sliced, or even some capers, which will enhance the taste of the dish. Once all the ingredients are well integrated, we let the salad sit for 10-15 minutes before serving, so the flavors can combine harmoniously. It is a perfect salad for lunch or dinner, full of nutrients and fresh flavors that will satisfy even the most demanding tastes.
Ingredients
200 g salmon, 5 potatoes, 4 eggs, 2 onions, 1-2 lemons depending on taste, I used one and a half lemons, but I will add more lemon to the salad on the plate, 4 tablespoons of oil, 2 teaspoons of mustard, a few sprigs of parsley, pepper, salt.