Potato-Doradentatar salad from the glass

Name: Potato-Doradentatar salad from the glass
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 700 g waxy potatoes; 6 Stem(s) Mint; 200 g Fillets of gilthead without skin; 1 red onion; 1 Lime; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

700 g waxy potatoes
6 Stem(s) Mint
200 g Fillets of gilthead without skin
1 red onion
1 Lime
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Cook the potatoes for about 25 minutes in boiling water. Drain, rinse under cold water and peel. Cut potatoes into small cubes and let cool. Wash the mint, shake dry and cut the leaves into small pieces, except for some garnish
2
Wash the gilthead fillet, dab dry, remove any bones. Cut fish into small cubes. Peel and finely dice onion. Mix potato, fish and onion cubes with mint
3
Halve the lime, squeeze the juice. Add 1-2 tbsp. juice and oil to the salad, mix well, season with salt and pepper. Keep cool until serving. Garnish with mint leaves
4
Waiting time approx. 30 minutes