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Potato and salmon salad with vinaigrette

Salads55 minutes4 people300 calories
1/52/53/54/55/5 (9 votes)
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By Ascen Jimenez

Potato salad with vinaigrette

To prepare this salmon and potato salad We are going to use the basket (to cook the eggs) and the varoma to cook both the potato and the carrot. We will grill the salmon in a pan.

In the glass itself we will also make the vinaigrette with oil, vinegar, salt and pepper. I leave the link to other dressing options in case it inspires you.

This time we have cut the large chunks of potato. You can cut it into smaller pieces and thus reduce the cooking time.

Potato and salmon salad with vinaigrette

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Potato and salmon salad with vinaigrette
  • Ascen Jimenez
  • Kitchen: Modern
  • Recipe type: salads
  • Calories: 300
  • Rations: 4
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

For the vinaigrette:

  • 50 g of extra virgin olive oil
  • 20g white wine vinegar
  • 1 / 2 teaspoon salt
  • 1 / 2 teaspoon salt

For the salad:

  • 600 g of water
  • 20g white wine vinegar
  • 1 teaspoon of salt
  • 660g peeled potato, coarsely diced
  • 180 g of carrot in small dice
  • 2 tacos of salmon (mine frozen -defrosted previously-)
  • 2 eggs

Preparation

  1. We start by preparing the vinaigrette. Put the olive oil, the white wine vinegar, the half teaspoon of salt and the pepper in the glass. We program 10 seconds, speed 4.

  2. Remove the vinaigrette from the glass to a bowl and reserve it.

  3. Now put the water, the 20 g of vinegar and the teaspoon of salt in the glass.

  4. We put two eggs in the castle and place the basket inside the glass.

  5. We distribute the potato and carrot between the container and the varoma tray. We put the complete varoma in its position and program 15 minutes, varoma temperature, speed 1.

  6. After that time, we remove the basket with the help of the spatula and put the varoma back in its place. we program now 25 minutes, varoma temperature, speed 1.

  7. We put the eggs in cold water. After a few minutes, peel them, chop them (into 8 parts) and put them in a large bowl.

  8. We cook the salmon on the grill and reserve it.

  9. When the programmed time is over, we check that the potatoes are well done. If they are, we put both the potato and the carrot in our bowl, with the eggs.

  10. Add the vinaigrette and mix.

  11. We add the salmon to our salad and serve, if we want, with some oregano leaves.

Notes

I have cut the potato into large pieces. You can make smaller pieces and cook it for a total of 30 minutes (15 minutes with the egg and another 15 when we have already removed it).

More information - 5 delicious and easy dressings for your salads


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