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White Fish And Potato Salad

smcki's picture
Chef Maxwell has a tasty fish and potato salad for summer meals.
Ingredients
  White fish 1 Pound, cooked flaked
  Potatoes 5 Pound, cooked and diced
  Fresh peas 3⁄4 Cup (12 tbs), blanched
  Bacon 1⁄2 Cup (8 tbs), cooked and crumbled
  Savoy spinach leaves 20
  Tomatoes 2 , cored and quartered
  White fish 1 Pound, cooked, flaked
  Potatoes 5 Pound, cooked, diced
  Cider vinegar 1⁄4 Cup (4 tbs)
  Mayonnaise 1⁄2 Cup (8 tbs)
  Peas 3⁄4 Cup (12 tbs), blanched
  Tarragon 2 Tablespoon, minced
  Salt To Taste
  Pepper To Taste
  Onion 1 Cup (16 tbs), diced
  Green onions 1⁄4 Cup (4 tbs), thinly sliced
  Dijon mustard 1⁄2 Cup (8 tbs)
  Chives 2 Tablespoon, minced
  Bacon 1⁄2 Cup (8 tbs), cooked, crumbled
  Spinach leaves 20 Medium (Savoy Spinach)
  Tomatoes 2 Medium, cored, quartered
Directions

MAKING
1. In a large mixing bowl place cooked and diced potatoes.
2. Add vinegar and toss potatoes.
3. Add mayonnaise and peas, tarragon, salt, onions and green onions.
4. Mix well, coating vegetables with mayonnaise.
5. Add Dijon mustard and blend again.
6. Blend flaked fish into salad.
7. Mix in the bacon bits last so they don’t get soft.

SERVING
8. Serve over spinach leaves with quartered tomato slices as garnish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Method: 
Mixing
Dish: 
Salad
Ingredient: 
White Fish
Preparation Time: 
10 Minutes
Servings: 
4

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