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Purple potato salad with salmon
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 361
  • Fat about 19g
  • Carbohydrates about 29g
  • Protein about 16g
This is needed
This is needed for 4 people
Dressing
  • 1 tbsp lemon juice
  • 2 tbsp white balsamic vinegar
  • 1 tbsp coarse-grain mustard
  • 2 tbsp olive oil
  • 0.5 tsp salt
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 1 shallot, finely chopped
  • 0.5 bunch dill, finely chopped
Potatoes
  • 800 g waxy potatoes (e.g. ProSpecieRara Blaue St. Galler)
  • water, boiling
Crispy peel
  • 2 tbsp olive oil
  • 1 pinch sea salt
  • 2 tbsp capers, dabbed dry
Eggs
  • 4 fresh egg
  • water, boiling
  • 0.5 bunch dill, torn
  • 100 g smoked salmon, torn
  • 0.5 bunch flat-leaf parsley, torn
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And that's how it's done
And that's how it's done
Dressing
Whisk the mustard, lemon juice, balsamic and oil in a bowl, season with salt. Stir in the shallot and herbs.
Potatoes
Cook the potatoes in boiling water for approx. 25 mins. until soft. Drain the potatoes, peel while still hot, cut in half lengthwise, add to the dressing, mix and leave to cool. Set aside the peel.
Crispy peel
Heat the oil in a frying pan. Fry the reserved potato peel and capers for approx. 5 mins. until crispy, stirring occasionally. Remove and drain on paper towels, season with salt.
Eggs
Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, plate up the potatoes and salmon. Peel the eggs, cut in half, serve on top, garnish with the herbs and crispy potato peel.