Colorful potato salad with fish sticks

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in boiling water for about 20 minutes. Cook eggs in boiling water for about 10 minutes. Drain both, rinse with cold water and peel. Let them cool down. Peel onion and chop very finely. Heat 1 tablespoon of oil, fry onion in it.

2. 2

   Deglaze with 250 ml water, bring to the boil and stir in the stock. Let simmer for 2-3 minutes. Remove from heat, season with vinegar, salt and pepper. Cut potatoes into slices, mix with the warm marinade and set aside. Mix sour cream, salad cream and horseradish. Season to taste with salt and pepper. Cook peas in boiling salted water for 2-3 minutes. Drain and rinse with cold water. Clean, wash and slice the radishes. Cut eggs into cubes. Heat 2 tablespoons of oil in a pan.

3. 3

   Cook peas in boiling salted water for 2-3 minutes. Drain and rinse with cold water. Clean, wash and slice the radishes. Cut eggs into cubes. Heat 2 tablespoons of oil in a pan. Fry the fish fingers for 5-8 minutes, turning several times. Mix about 2/3 of the sour cream dressing with potatoes, peas, radishes and egg. Season to taste with salt and pepper. Serve the salad with the fish fingers. Add the rest of the sauce. Cut the cress from the bed and sprinkle over it

4. 4

   Fry the fish fingers for 5-8 minutes, turning several times. Mix about 2/3 of the sour cream dressing with potatoes, peas, radishes and egg. Season to taste with salt and pepper. Serve the salad with the fish fingers. Add the rest of the sauce. Cut the cress from the bed and sprinkle over it

Nutrition Facts

KCAL
780 kcal

CARBS
56 g

FATS
48 g

PROTEINS
29 g