Pink potato salad with smoked mackerel (food combining)

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 4
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. 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. 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

Nutrition Facts

KCAL
790 kcal
CARBS
48 g
FATS
48 g
PROTEINS
360 g

Categories & Tags

Main DishesDiet