Purple potato salad with salmon

Purple potato salad with salmon

Total: 45 Min. | Active: 45 Min.
lactose-free, gluten-free
Nutritional value / person: 361 kcal
, Fat: 19 g
, Carbohydrate: 29 g
, Protein: 16 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1tbsp coarse-grain mustard
1tbsp lemon juice
2tbsp white balsamic vinegar
2tbsp olive oil
½tsp salt
1 shallot, finely chopped
½bunch flat-leaf parsley, finely chopped
½bunch dill, finely chopped


800g waxy potatoes (e.g. ProSpecieRara Blaue St. Galler)
water, boiling

Crispy peel

2tbsp olive oil
2tbsp capers, dabbed dry
1pinch sea salt


4 fresh eggs
water, boiling
100g smoked salmon, torn
½bunch dill, torn
½bunch flat-leaf parsley, torn
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How it's done


Whisk the mustard, lemon juice, balsamic and oil in a bowl, season with salt. Stir in the shallot and herbs.


Cook the potatoes in boiling water for approx. 25 mins. until soft. Drain the potatoes, peel while still hot, cut in half lengthwise, add to the dressing, mix and leave to cool. Set aside the peel.

Crispy peel

Heat the oil in a frying pan. Fry the reserved potato peel and capers for approx. 5 mins. until crispy, stirring occasionally. Remove and drain on paper towels, season with salt.


Carefully lower the eggs into the boiling water, simmer over a low heat for approx. 7 mins. Remove, plate up the potatoes and salmon. Peel the eggs, cut in half, serve on top, garnish with the herbs and crispy potato peel.

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