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🍽️ Classic Potato Roma Salad with Egg and Mackerel

511 kcal · 30 min · 4 servings

Ingredients

• 4 Mackerel fillets (smoked with pepper)
• 500 g Potatoes (cooked, waxy, from the day before)
• 2 red bell peppers
• 1 Romaine lettuce
• 4 Eggs
• 2 tbsp Vinegar
• 2 tbsp White wine vinegar
• 6 tbsp Olive oil
• 1 tsp Mustard
• Salt
• Pepper

Instructions

1. 1. Peel the potatoes.
2. 2. Slice the potatoes.
3. 3. Halve the peppers.
4. 4. Remove the seeds from the peppers.
5. 5. Wash the peppers.
6. 6. Cut the peppers into large pieces.
7. 7. Wash the salad leaves.
8. 8. Separate the salad into individual leaves.
9. 9. Cut the mackerel fillets into bite-sized pieces.
10. 10. Arrange all prepared ingredients on plates.
11. 11. Whisk the ingredients for the vinaigrette (a sauce made of oil and vinegar) vigorously.
12. 12. Drizzle the vinaigrette over the salad.
13. 13. Bring 1 liter of salted water with vinegar to a boil.
14. 14. Let the water simmer gently.
15. 15. Crack an egg into a large soup ladle.
16. 16. Carefully slide the egg from the ladle into the water.
17. 17. Repeat this with the remaining eggs.
18. 18. Poach the four eggs at low heat.
19. 19. Cook the eggs for 8 minutes.
20. 20. Remove the eggs from the water.
21. 21. Let the eggs drain.
22. 22. Place the eggs on the salad.

Nutrition per serving

• kcal: 511
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 24 g