Potato and salmon salad

Name: Potato and salmon salad
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Potatoes 1.33 lbs; Smoked Salmon 0.5 lb; Avocado 0.66 lb; Celery 5 oz; Fresh scallion 1.75 oz; Lemon juice to taste; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste

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Gluten Free
Lactose Free

Difficulty: Very easy
Prep time: 20 min
Cook time: 40 min
Serving: 4 people
Cost: Average
Note + the potatoes cooling time

PRESENTATION

Recipe by
Monica Pannacci

Summer is coming and with it the desire for unique dishes, fresh and lighter dishes ... we offer you potato and salmon salad, a recipe that makes you hungry even on the hottest days! Boiled potatoes and smoked salmon combine with celery, spring onions and avocado in a tasty and nutritious single dish. A tasty alternative to the classic octopus and potato salad, easy to prepare and also suitable for a take-away lunch, perhaps on the beach or in the office! You can also customize the potato and salmon salad to your liking ... what ingredients would you add?

INGREDIENTS: Potatoes 1.33 lbs (600 g); Smoked Salmon 0.5 lb (200 g); Avocado 0.66 lb (300 g); Celery 5 oz (150 g); Fresh scallion 1.75 oz (50 g); Lemon juice to taste; Oregano to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Potato and salmon salad

To make the potato and salmon salad, first boil the potatoes starting from cold water for about 35-40 minutes from the start of the boil; the cooking time varies depending on the size, you will need to be able to easily pierce them with a fork 1. Meanwhile, prepare the other ingredients: peel the spring onions and cut them into slices 2, then cut the celery into cubes 3.

Cut the smoked salmon into strips 4. When the potatoes are cooked, drain and let them cool, then peel them and cut them into cubes 5. Transfer the potatoes to a large bowl 6.

Add the scallion 7, celery 8 and smoked salmon 9.

Cut the avocado in half and cut the pulp in a checkerboard pattern 10, then push the pulp out to detach it from the peel, and drop it directly into the bowl 11. Season with lemon juice 12, salt and pepper.