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

Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, summery potato salad with a fish twist. One of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Summery Potato Salad With A Fish Twist is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Summery Potato Salad With A Fish Twist is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can have summery potato salad with a fish twist using 13 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Summery Potato Salad With A Fish Twist:
  1. Get Potatoes, as many as you'd like, chopped into chunks,
  2. Make ready Fish fillet of your choice, cooked and flaked into chunks,
  3. Take Spring onions chopped finely, around 3,
  4. Take Orange bell pepper cubed small, I used 1/3rd a pepper,
  5. Take 1 large pickled gerkin/cucumber chopped finely,
  6. Prepare 2 large handfuls of curly kale,
  7. Prepare Equal parts Mayonnaise and salad cream, enough to coat potato,
  8. Make ready Dried dill to taste,
  9. Make ready 2-3 tbsp lemon juice,
  10. Prepare Salt and pepper to taste,
  11. Get 1 little cooking oil for frying
  12. Take To finish:
  13. Make ready 1 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! :)

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