Potato and Matjes Salad

Name: Potato and Matjes Salad
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 600 g small new potatoes; 3 Stem(s) Dill; 2 stem(s) Parsley; 200 g ripened cream; 4 TABLESPOONS Salad cream (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g cherry tomatoes; 1 package (approx. 350 g) Romaine lettuce hearts; 1 collar (approx. 150 g) Spring onion; 400 g Matie's fillets

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

600 g small new potatoes
3 Stem(s) Dill
2 stem(s) Parsley
200 g ripened cream
4 TABLESPOONS Salad cream (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g cherry tomatoes
1 package (approx. 350 g) Romaine lettuce hearts
1 collar (approx. 150 g) Spring onion
400 g Matie's fillets

Directions

1
Wash the potatoes thoroughly. Cook in boiling water for about 20 minutes. Drain potatoes and quench. Peel and let the potatoes cool down. Wash dill and parsley, dab dry.
2
Leave 1 stalk of dill for garnishing. Pluck the rest of the dill and parsley from the stems and chop finely. Mix sour cream with herbs and salad cream, season to taste with salt and pepper. Wash, clean and halve the tomatoes. Clean and wash lettuce hearts, dab dry and cut into strips. Clean, wash and slice spring onions. Cut the maties into 2-3 cm pieces. Halve or quarter potatoes depending on size. Mix all salad ingredients together.
3
Clean, wash and slice spring onions. Cut the maties into 2-3 cm pieces. Halve or quarter potatoes depending on size. Mix all salad ingredients together. Arrange on a plate and garnish with dill. Pour salad dressing over the salad