John Myers
Salad: Potato Salad in Autumn
The perfect salad: potato salad in autumn recipe with a picture and simple step-by-step instructions.
also
- 1 bunch Fresh spring onions – cut into rings
- 1 Red peppers – cut into strips
- 125 g Smoked trout fillet without bones – divided into small pieces
- 0,5 pot Chopped parsley
- 2 tbsp Flour
- 20 ml Water
- 200 ml Cream
- 2 tsp Instant vegetable broth
- 2 tbsp White wine vinegar
- Salt
- White milled pepper
- Freshly chopped thyme
- 30 g Grated Emmental
- 1 tbsp Oil
- Put the potatoes, spring onions, bell peppers and trout fillet pieces in a large bowl.
- Mix the flour and water until smooth, add the cream, mix the Bühe, white wine vinegar together. Season with salt and pepper, stir in the parsley and thyme and pour everything over the potatoes and the other ingredients. Mix everything carefully
- Brush a tart pan with oil, spread the potato mixture on top, sprinkle the Emmental cheese on top and bake in a preheated oven at 170 ° C for 30 minutes
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