Usuba
Pink Salmon and Garlic Salad
A simple and hearty salad with canned pink salmon, potatoes, eggs, and pickled cucumbers. Perfect for everyday meals and festive menus.
- Total
- 15 min
- Standard serving
- 218.5 g
1
Ingredients
Total 5
Instructions
- 1
Step 1
Boil potatoes and eggs in salted water until cooked. Cool and peel.
- 2
Step 2
Grate the potatoes on a coarse or fine grater.
- 3
Step 3
Grate the eggs on a coarse or fine grater.
- 4
Step 4
Finely chop the pickled cucumber.
- 5
Step 5
Place the canned pink salmon fillet on a plate, cut it with a knife and mash it with a fork.
- 6
Step 6
Grate the garlic on a fine grater or crush it in a garlic press. If desired, replace the garlic with finely chopped onion or skip this ingredient.
- 7
Step 7
Place all prepared ingredients in a salad bowl, dress with mayonnaise and mix thoroughly.
Cooked it?Did you cook this recipe?
Rate itRate the result
Your rating will be saved after sign-in
