Potato salad is a dish with German origins variations of which are popular across much of Europe. Its creamy nature makes it a great pairing for fattier types of fish such as salmon. Here, tender charred broccoli brings a pleasing green element to the plate.
The quantities provided above are averages only.
600 grams
Potatoes
75 grams
Yoghurt
(Contains: Milk)
1 sachet(s)
Paprika
(Contains: Mustard)
5 grams
Parsley
1 pack(s)
Breadcrumbs
(Contains: Wheat)
2 sachet(s)
Mayo
(Contains: Mustard, Egg)
1 unit(s)
Broccoli
250 grams
Hake
(Contains: Fish)
1 unit(s)
Shallot
1 tbsp
Oil
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
TIP: If you’re in a hurry you can boil the water in your kettle.
NOTE: Swapping to hake? Follow steps as written, replacing salmon with hake where necessary.
TIP: Use two trays if necessary.