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🍽️ Classic potato salad with salmon, egg, and herbs

637 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• salt
• 6 tbsp mayonnaise
• 2 tbsp plain yogurt
• 2 tbsp crème fraîche
• 1 tsp medium-hot mustard
• 1 tbsp capers (jar with caper liquid)
• salt
• pepper (from the mill)
• 1 tsp freshly chopped dill
• 1 tbsp chive rings
• 2 eggs
• 1 box cress (optional)
• 400 g smoked salmon (sliced)
• dill tips (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly under running water.
2. 2. Bring a pot of water and salt to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Cook the potatoes for about 25 minutes until tender but firm.
5. 5. Boil the eggs in a separate pot of water for approx. 10 minutes until hard-boiled.
6. 6. Drain the hot water from the eggs.
7. 7. Rinse the eggs immediately with cold water to make them easier to peel.
8. 8. Peel the cooled eggs.
9. 9. Mix mayonnaise, yogurt, and crème fraîche in a bowl.
10. 10. Add the mustard and capers to the mayonnaise mixture.
11. 11. Add a little liquid from the caper jar.
12. 12. Season the sauce with salt and pepper to taste.
13. 13. Gently fold in the freshly chopped herbs.
14. 14. Drain the cooked potatoes.
15. 15. Let the potatoes steam for a moment to let moisture escape.
16. 16. Peel the still warm potatoes.
17. 17. Slice the potatoes into thin rounds.
18. 18. Let the potato slices cool down completely.
19. 19. Gently mix the cooled potato slices with the mayonnaise mixture.
20. 20. Let the salad rest for approx. 20 minutes to let the flavors meld.
21. 21. Taste the salad again after resting and adjust seasoning with salt and pepper.
22. 22. Roughly chop the hard-boiled eggs.
23. 23. Trim the stems off the cress.
24. 24. Plate the potato salad.
25. 25. Place slices of smoked salmon on top of the salad.
26. 26. Garnish the salad with the chopped eggs and cress.
27. 27. Decorate the plates additionally with a few dill sprigs.
28. 28. Serve the salad immediately.

Nutrition per serving

• kcal: 637
• Protein: 30 g · Fett/Fat: 42 g · Carbs: 34 g