Pink potato salad with smoked mackerel (food combining)

Name: Pink potato salad with smoked mackerel (food combining)
Cook time: 40 min
Total time: 40 min
Yield: 1
Ingredients: 200 g waxy potatoes; 7-10 Tbsp Sea salt; 75 g Red prayer balls from the glass; 1 small onion; 1 crumbly apple; 4 Walnut kernels; 1 hard-boiled egg yolk; 1 TEASPOON Mustard; 1 TABLESPOON Fruit vinegar; 40 ml vegetarian vegetable broth (instant); 2 TABLESPOONS Schmand; 80 g Natural yoghurt; 1 bunch of parsley; 100 g smoked mackerel

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 1

200 g waxy potatoes
7-10 Tbsp Sea salt
75 g Red prayer balls from the glass
1 small onion
1 crumbly apple
4 Walnut kernels
1 hard-boiled egg yolk
1 TEASPOON Mustard
1 TABLESPOON Fruit vinegar
40 ml vegetarian vegetable broth (instant)
2 TABLESPOONS Schmand
80 g Natural yoghurt
1 bunch of parsley
100 g smoked mackerel

Directions

1
Wash the potatoes and cook for 15-20 minutes in boiling salted water. Drain, peel and leave to rest for a while. Cut one beetroot into small cubes, 2 into slices. Peel and finely dice the onion. Wash the apple and cut a thin slice out of the middle. Quarter the apple, remove the seeds and dice finely.
2
Chop nuts coarsely. Mix all prepared ingredients. For the marinade, mix egg yolk, mustard, salt, vinegar, stock, sour cream and yoghurt until creamy and mix with the potato salad. Wash the parsley, dab dry and chop finely. Arrange the pink potato salad together with the smoked mackerel and the beetroot cut into slices. Sprinkle with the parsley