Fish salad with potatoes

International kitchen

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Description Products Steps

Fish salad with potatoes is a dish that gives scope to the cook’s culinary imagination. You can boil or fry the potatoes, add canned or salted fish. If you want the salad to be as healthy as possible, boil the potatoes in their jackets. The peel is a protective layer that, during heat treatment, retains more vitamins inside the tuber. Nutritionists note that the cold vegetable has a glycemic index of 50, therefore, it is useful even for diabetics in moderate quantities.

1. Calories
   198,39 kcal
2. Protein
   3,26 gram
3. Fat
   16,34 gram
4. Carbohydrates
   9,58 gram
5. ~ Time
   15 Min
6. Pepper
7. Complexity

Products per 3 serving:

1. Anchovy fillet
   0.5 can / 100 g = 50 g
2. Potato

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   3 pcs. = 360 g
3. Champignons

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   4 pcs. = 128 g
4. Salt

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   to taste
5. Olive oil

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   6 tbsp. l. = 102 g
6. Dining vinegar 9%

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   10 g
7. Cinza

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   1 sprig = 3 g

Steps:

1. 
   Open the can of anchovies. Boil the champignons and potatoes. Peel the potatoes. Wash the cilantro sprig to serve and pat dry on a paper towel.
2. 
   Prepare your food. Cut the champignons and potatoes into strips.
3. 
   Make a gas station. Pour vinegar into olive oil and stir.
4. 
   Prepare the salad. Mix the chopped champignons and potatoes, pour over the dressing, add salt and mix well. Place anchovy fillets on top.
5. 
   Garnish the fish and potato salad with a sprig of fresh cilantro.

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