Potato salad

Name: Potato salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 800 g Potatoes; 4 Tomatoes; 150 g Cucumber; 2 Shallots; 1/8 l Poultry stock; 6 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Salad Mayonnaise; 3-4 Tbsp Milk; 350 g Strem salmon; 2 Artichoke bottoms (a.d.tin); 1 TEASPOON Butter or margarine; 7-10 Tbsp Artichoke slices, halved cherry tomatoes and basil

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

800 g Potatoes
4 Tomatoes
150 g Cucumber
2 Shallots
1/8 l Poultry stock
6 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Salad Mayonnaise
3-4 Tbsp Milk
350 g Strem salmon
2 Artichoke bottoms (a.d.tin)
1 TEASPOON Butter or margarine
7-10 Tbsp Artichoke slices, halved cherry tomatoes and basil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Then rinse with cold water, peel and cut into slices. Wash tomatoes, cut 2 pieces into slices. Wash the cucumber, cut half of it into thin slices as well.
2
Peel and finely chop the shallots. Briefly bring the stock, vinegar and chopped shallots to the boil. Season with salt and pepper. Marinate potato, tomato and cucumber slices with it. Finely dice remaining tomatoes and cucumber.
3
Mix with mayonnaise and milk. Season with salt and pepper. Pour over the salad. Cut the stremel salmon into pieces. Dab artichoke bottoms well, cut into slices and fry until crispy in hot fat.
4
Arrange salmon and artichokes on the salad. Serve garnished with artichoke wedges, halved cherry tomatoes and basil.