1 pot with lid
1 small knife
1 large knife
1 work board
1 small pot
1 wooden spoon
Wash the potatoes and place them in a saucepan without peeling. Cover with water and cook covered for about 20 minutes.
Drain the potatoes, fry cold, and peel. Halve or quarter the potatoes according to size and place in a bowl.
Peel the shallot and chop it very finely.
Stir in broth, mustard and 3 tablespoons of vinegar in a small saucepan and heat. Carefully mix with the shallot under the potatoes. Season the potatoes with salt and pepper and leave to cool for about 30-40 minutes.
Meanwhile, clean radishes, wash and cut into slices. Halve, corer, wash and dice the pepper.
Clean half the cucumber, peel at will and also cut into cubes.
Wash dill, shake dry, pluck flag and finely chop.
Mix oil and prepared ingredients under the potatoes. Drain the herring fillets and cut them into pieces. Also, mix under the salad. Finally, season with salt, pepper, and remaining vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (648g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 1 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 30.2mg||1 %|
|Potassium 55mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.6g|
|Protein 0.5g||1 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 13
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