White Fish and Potato Salad Recipe Video
Chef Maxwell has a tasty fish and potato salad for summer meals.
Summary
Preparation Time10 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
Ingredients
white fish - 1 pound, cooked flaked
potatoes - 5 pounds, cooked and diced
cider vinegar - ¼ cup
mayonnaise - ½ cup
fresh peas - ¾ cup, blanched
tarragon - 2 tablespoons, minced
salt and pepper
onion 1 cup, diced
green onions - ¼ cup, thinly sliced
Dijon mustard - ½ cup
chives - 2 tablespoons, minced
bacon - ½ cup, cooked, crumbled
Savoy spinach - 20 leaves
tomatoes - 2 cored and quartered
Directions
MAKING
1. In a large mixing bowl place cooked and diced potatoes.
2. Add vinegar and toss potatoes.
3. Add mayonnaise and peas, tarragon, salt, onions and green onions.
4. Mix well, coating vegetables with mayonnaise.
5. Add Dijon mustard and blend again.
6. Blend flaked fish into salad.
7. Mix in the bacon bits last so they don’t get soft.
SERVING
8. Serve over spinach leaves with quartered tomato slices as garnish.
1. In a large mixing bowl place cooked and diced potatoes.
2. Add vinegar and toss potatoes.
3. Add mayonnaise and peas, tarragon, salt, onions and green onions.
4. Mix well, coating vegetables with mayonnaise.
5. Add Dijon mustard and blend again.
6. Blend flaked fish into salad.
7. Mix in the bacon bits last so they don’t get soft.
SERVING
8. Serve over spinach leaves with quartered tomato slices as garnish.
Chef
