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🥗 Warm Potato and Spinach Salad with Salmon

601 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking, small potatoes
• salt
• 1 handful fresh, young leaf spinach
• 300 g smoked salmon fillet (skinless, whole piece)
• 2 gherkins (with cucumber liquid)
• 1 tbsp caper berries (jar)
• 1 onion
• 100 ml meat broth
• 150 g mayonnaise
• 70 g sour cream
• 2 tbsp freshly chopped parsley
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Bring water to a boil and add some salt.
3. 3. Cook the potatoes in the salted water for 25 minutes until tender.
4. 4. While the potatoes are cooking, rinse the spinach thoroughly.
5. 5. Remove any tough stems or wilted leaves from the spinach.
6. 6. Dry the spinach, for example using a salad spinner.
7. 7. Take the salmon out of the package and mash it roughly with a fork.
8. 8. Cut the gherkins into small cubes.
9. 9. Finely chop the capers.
10. 10. Peel the onion and chop it very finely.
11. 11. Place the chopped onion and the meat broth into a pot.
12. 12. Simmer the onions in the broth until soft.
13. 13. Drain the cooked potatoes.
14. 14. Let the potatoes steam dry for a moment to remove excess moisture.
15. 15. Cut the potatoes in half.
16. 16. Mix the potatoes with the warm meat broth.
17. 17. Let the potatoes absorb the broth for about 10 minutes.
18. 18. Stir the mayonnaise into the potatoes.
19. 19. Stir in the sour cream as well.
20. 20. Fold the chopped salmon into the potato mixture.
21. 21. Wash the parsley, dry it, and chop it finely.
22. 22. Add the chopped parsley, capers, cucumber cubes, and spinach to the salad.
23. 23. Season the salad with salt and pepper to taste.
24. 24. Add a little liquid from the gherkin jar.
25. 25. Let the finished salad rest for a short while to let the flavors meld.
26. 26. Serve the salad lukewarm.

Nutrition per serving

• kcal: 601
• Protein: 21 g · Fett/Fat: 43 g · Carbs: 34 g