Potato salad with smoked trout and egg

Name: Potato salad with smoked trout and egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg Potatoes; 6 Eggs (Gr. M); 1 Onion; 4 TABLESPOONS Oil; 1 TEASPOON Vegetable broth (instant); 6 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Mini Romaine lettuce; 400 g smoked trout fillets; 1⁄4 l Salad dressing Sylter style

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg Potatoes
6 Eggs (Gr. M)
1 Onion
4 TABLESPOONS Oil
1 TEASPOON Vegetable broth (instant)
6 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Mini Romaine lettuce
400 g smoked trout fillets
1⁄4 l Salad dressing Sylter style

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Boil eggs for about 7 minutes until soft. Rinse and peel both.
2
In the meantime peel and finely dice the onion. Fry in hot oil. 1⁄8 Pour in l water, stir in broth. Mix with vinegar, salt and pepper. Cut potatoes into slices and mix immediately with the marinade.
3
Let it cool down.
4
Clean, wash, shake dry and cut the salad into strips. Pluck trout fillets into small pieces. Dice eggs. Mix potatoes and salad dressing. Carefully fold in remaining ingredients.