Hot Smoked Salmon Potato Salad

Name: Hot Smoked Salmon Potato Salad with dill dressing, lemon mayonnaise & green beans
Total time: 25 min
Yield: 2
Cuisine: Dutch
Ingredients: 400 g Potatoes; 400 g Green beans; ⅔ bunch Radish; 5 g Fresh dill; 150 g Hot smoked salmon flakes; 50 g Lemon mayonnaise with black pepper; 2 teaspoon White balsamic vinegar; 2 teaspoon Mustard; 1 teaspoon Honey [or plant-based alternative]; 1 tablespoon Extra virgin olive oil; to taste Salt and pepper

with dill dressing, lemon mayonnaise & green beans

View our plans

Today, a delicious salad is on the menu! You'll mix the potatoes with the dressing while they're still warm, giving the flavours a chance to marinate and intensify further.

Tags:

Calorie Smart

•Extra Veggies

Allergens:

Fish

•Egg

•Mustard

•Soy

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time25 minutes

Cooking Time25 minutes

DifficultyMedium

Ingredients

Serving amount

200 g

Potatoes

200 g

Green beans

⅓ bunch

Radish

2.5 g

Fresh dill

(May be present Celery)

75 g

Hot smoked salmon flakes

(Contains Fish)

25 g

Lemon mayonnaise with black pepper

(Contains Egg, Mustard, Soy)

Not included in your delivery

1 teaspoon

White balsamic vinegar

1 teaspoon

Mustard

½ teaspoon

Honey [or plant-based alternative]

½ tablespoon

Extra virgin olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2285 kJ

Calories546 kcal

Fat28.1 g

Saturated Fat3.9 g

Carbohydrate43.5 g

Sugar7.3 g

Dietary Fiber14.1 g

Protein26.8 g

Salt1.5 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Pan with Lid

•Salad Bowl

Cooking Steps

Wash or peel the potatoes and cut into rough pieces.
Transfer the potatoes to a pot or saucepan and submerge with water. Cover with the lid and boil for 7 minutes.
Discard the tips of the green beans and then cut into thirds.
Transfer to the potatoes and cook for 6 - 8 minutes, then drain and set aside.

Thinly slice the radishes.
Finely chop half of the radish leaves and discard the rest.
Finely chop the dill.

In a salad bowl, combine the extra virgin olive oil with the mustard, the honey, the white balsamic vinegar and half of the dill.
Season to taste with salt and pepper.
Add the potatoes, the green beans, the radishes and their leaves, then toss well to combine with the dressing.
Taste and season with salt and pepper as needed.

Serve the potato salad on plates and top with the salmon.
Drizzle with the lemon mayonnaise and garnish with the rest of the dill.