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Summery Potato Salad With A Fish Twist
Summery Potato Salad With A Fish Twist

Before you jump to Summery Potato Salad With A Fish Twist recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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We hope you got insight from reading it, now let’s go back to summery potato salad with a fish twist recipe. You can have summery potato salad with a fish twist using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to prepare Summery Potato Salad With A Fish Twist:
  1. Take Potatoes, as many as you'd like, chopped into chunks,
  2. Provide Fish fillet of your choice, cooked and flaked into chunks,
  3. Take Spring onions chopped finely, around 3,
  4. You need Orange bell pepper cubed small, I used 1/3rd a pepper,
  5. Take large pickled gerkin/cucumber chopped finely,
  6. Use large handfuls of curly kale,
  7. Take Equal parts Mayonnaise and salad cream, enough to coat potato,
  8. Prepare Dried dill to taste,
  9. Use lemon juice,
  10. Provide Salt and pepper to taste,
  11. You need little cooking oil for frying
  12. Use To finish:
  13. Provide drizzle of extra virgin olive oil (optional)
Instructions to make Summery Potato Salad With A Fish Twist:
  1. Heat a little oil in a pan and cook off the kale for around 3-4 minutes until wilted slightly and tender then remove from the heat and set aside. Boil some salted water in a large saucepan and cook the potatoes until tender, drain off and leave to cool for a few minutes. Season well with salt and pepper.
  2. Add the bell pepper, spring onion, gerkin and dill to the potatoes and gently combine. Next add the lemon juice, mayo and salad cream and again stir until the potatoes are coated.
  3. Lastly add in the kale and half the flaked fish and gently combine. Serve into your serving bowl then scatter over the remaining fish and season with more salt, pepper and dill. Drizzle over a little extra virgin olive oil if you desire. Enjoy! :)

Mary Berry's potato salad with lightly cooked fish is light yet substantial and with lots of lovely contrasting textures. For the salad, put the potatoes in a pan of salted water and bring to the boil. Drain and slice each potato into. Place the potatoes into a large pot and cover with lightly salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and A delicious twist on potato salad.

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