Salmon with Quick Potato Salad
By chef Leonhard Wenzel
Juicy baked salmon served with a light potato salad prepared in no time. A perfect lighter Christmas variation.
- 19 min
- total
- Medium
- level
4 min prep · 15 min cook
What you will need
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Salmon 120 g -
Potatoes 200 g -
Mayonnaise 0.5 tbsp -
Yogurt 0.5 tbsp
-
Mustard 0.5 tbsp -
Pickles 2 pcs -
Onion 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🐟✨
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Dice the potatoes. Peel the potatoes and cut them into small, even cubes.
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Cook the potatoes. Cook the potatoes in salted water over low heat for about 15 minutes until tender, then drain them and let them cool completely.
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Dice the onion. Peel the onion and cut it into small cubes.
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Dice the cucumber. Cut the cucumber into small cubes, or lightly squeeze it out if it is watery.
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Prepare the dressing. Mix the yogurt, mustard, and mayonnaise into a smooth dressing and season with salt and pepper.
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Add the vegetables to the dressing. Add the diced onion and cucumber to the dressing and mix.
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Fry the salmon. Season the salmon with salt and pepper, then pan-fry it in a little oil over medium heat for about 3 minutes on each side.
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Combine the potatoes with the dressing. Add the cooled potatoes to the dressing and gently mix so they do not fall apart.
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Serve. Serve 🍽️✨
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