Easiest Way to Cook Appetizing Summery Potato Salad With A Fish Twist

Summery Potato Salad With A Fish Twist. In this video we will be preparing Japanese Potato Salad, based on the recipe by TabiEats with our own special twist! Please be sure to Like and Subscribe. Place the potatoes in a pot, cover with cold water and add salt.

Cover potatoes with water in a medium saucepan. Bring to a boil; reduce heat, and simmer until. Korean potato salad is made from boiled, mashed potatoes and mixed into mayonnaise with diced vegetables. You can have Summery Potato Salad With A Fish Twist using 13 ingredients and 3 steps. Here is how you cook it.

Ingredients of Summery Potato Salad With A Fish Twist

1. You need of Potatoes, as many as you'd like, chopped into chunks,.
2. You need of Fish fillet of your choice, cooked and flaked into chunks,.
3. It's of Spring onions chopped finely, around 3,.
4. It's of Orange bell pepper cubed small, I used 1/3rd a pepper,.
5. You need 1 of large pickled gerkin/cucumber chopped finely,.
6. It's 2 of large handfuls of curly kale,.
7. You need of Equal parts Mayonnaise and salad cream, enough to coat potato,.
8. It's of Dried dill to taste,.
9. It's 2-3 tbsp of lemon juice,.
10. It's of Salt and pepper to taste,.
11. It's 1 of little cooking oil for frying.
12. It's of To finish:.
13. Prepare 1 of drizzle of extra virgin olive oil (optional).

The secret is in the mayonnaise. Squeeze out the excess water from onions and carrots with a paper towel. Separate the fully-cooked egg yolk from the white. This is potato salad after all!

Summery Potato Salad With A Fish Twist step by step

1. Heat a little oil in a pan and cook off the kale for around 3-4 minutes until wilted slightly and tender then remove from the heat and set aside. Boil some salted water in a large saucepan and cook the potatoes until tender, drain off and leave to cool for a few minutes. Season well with salt and pepper..
2. Add the bell pepper, spring onion, gerkin and dill to the potatoes and gently combine. Next add the lemon juice, mayo and salad cream and again stir until the potatoes are coated..
3. Lastly add in the kale and half the flaked fish and gently combine. Serve into your serving bowl then scatter over the remaining fish and season with more salt, pepper and dill. Drizzle over a little extra virgin olive oil if you desire. Enjoy! :).

Waxy potatoes are really the best choice here — they hold their shape after cooking and have a soft, creamy texture. fish-free. Transfer the potatoes to a large saucepan. Cover the potatoes with an inch of water and stir in the salt. Early potatoes with thin skins, which are quickly consumed, can be eaten with the skin. Otherwise you should eat potatoes peeled or peeled.

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