austrian

Warm Beet Potato Salad with Smoked Mackerel and Mustard Dill Dressing

Name: Warm Beet Potato Salad with Smoked Mackerel and Mustard Dill Dressing
Yield: 1 serving
Cuisine: austrian
Ingredients: 231 g waxy potatoes, halved; 142 g beet, cooked and diced; 98 g smoked mackerel, flaked; 11 g olive oil; 11 g apple cider vinegar; 11 g whole grain mustard; 5 g fresh dill, chopped; 18 g scallion, thinly sliced; 1 g salt; 0.44 g black pepper

This steamed dish pairs beet, cooked and diced with smoked mackerel, flaked, whole grain mustard and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

27 g Protein

56 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

231g waxy potatoes, halved 178 kcal
142g beet, cooked and diced 62 kcal
98g smoked mackerel, flaked 300 kcal
11g olive oil 97 kcal
11g apple cider vinegar 2 kcal
11g whole grain mustard 8 kcal
5g fresh dill, chopped 2 kcal
18g scallion, thinly sliced 6 kcal
0.67 tsp (1g) salt 0 kcal
0.22 tsp (0g) black pepper 1 kcal

Cooking instructions

waxy potatoes
Boil the potatoes in salted water until tender, 12-15 minutes. Drain and let steam-dry 2 minutes, then slice.
waxy potatoesbeet
While potatoes cook, warm diced beet in a small pan with 2 tablespoons water for 3-4 minutes.
olive oilapple cider vinegarwhole grain mustardfresh dillsaltblack pepper
Whisk olive oil, apple cider vinegar, mustard, dill, salt, and pepper into a dressing.
waxy potatoesbeetsmoked mackerelscallion
Gently toss warm potatoes and beets with the dressing. Flake the smoked mackerel on top and finish with sliced scallion.