Potato Salad with Eel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s), (waxy)
- 300 g eel (s) fillet (smoked)
- 0.25 liter ¼ veal stock or chicken
- 2 shallot (s)
- 1 bunch spring onion (s)
- 1 bunch parsley, smooth
- 2 egg (s), (hard-boiled)
- 2 tablespoon olive oil
- 1 tablespoon vinegar, white wine
- 1 bunch rocket
- 1 pinch (s) sugar
- salt and pepper
- Caraway seed
Print Recipe
Pin Recipe Instructions
- Boil the potatoes with salt and a little caraway seeds. Let cool, peel and cut into slices.
- Vinaigrette:
- Cut the spring onions and shallots into thin slices. Mix the stock with white wine vinegar, olive oil, shallots and spring onions.
- Cut the eel fillet and hard-boiled eggs into bite-sized pieces.
- Wash the rocket and spin dry.
- Add the vinaigrette to the potato slices and stir everything well. Season to taste with salt and pepper and a pinch of sugar.
- Finally, fold in pieces of eel fillet, boiled eggs and rocket. Let the potato salad steep a little before serving.
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