austrian

Vienna Style Potato Salad with Smoked Trout and Dill

This dish pairs waxy potatoes, boiled and sliced warm with smoked trout, flaked, fresh dill, chopped and vegetable broth, warm. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

38 g Protein

68 g Carbohydrates

24 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

375g waxy potatoes, boiled and sliced warm 289 kcal
141g smoked trout, flaked 141 kcal
70g vegetable broth, warm 4 kcal
18g apple cider vinegar 3 kcal
12g Dijon mustard 8 kcal
21g olive oil 186 kcal
70g radishes, thinly sliced 11 kcal
7g fresh dill, chopped 2 kcal
1g black pepper 3 kcal

Cooking instructions

waxy potatoes
Put the sliced warm potatoes in a bowl (warm helps them absorb dressing).
vegetable brothapple cider vinegarDijon mustardolive oilblack pepper
Whisk together vegetable broth, apple cider vinegar, Dijon mustard, olive oil, black pepper, and a pinch of salt.
waxy potatoes
Pour the dressing over the potatoes and gently toss; rest 10 minutes.
radishesfresh dill
Fold in the sliced radishes and chopped dill.
smoked trout
Flake the smoked trout into large pieces and place on top; finish with any remaining dressing from the bowl.