Potato And Fish Salad

This classic Italian-style Potato and Fish Salad offers a delightful balance of textures and flavors. The dish combines the earthy richness of boiled potatoes with the delicate, flaky texture of steamed white fish, all bound together by a generous coating of smooth mayonnaise. It is a comforting yet light option that works beautifully as a standalone lunch, a picnic staple, or a satisfying side dish for dinner gatherings. The simplicity of the ingredients allows the natural quality of the fish and potatoes to shine through. Easy to prepare with pantry staples, this recipe delivers home-style satisfaction that is both nostalgic and refreshing. Serve chilled for the best texture and flavor integration.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 54.2

Dietary: Gluten-free

Description

This classic Italian-style Potato and Fish Salad offers a delightful balance of textures and flavors. The dish combines the earthy richness of boiled potatoes with the delicate, flaky texture of steamed white fish, all bound together by a generous coating of smooth mayonnaise. It is a comforting yet light option that works beautifully as a standalone lunch, a picnic staple, or a satisfying side dish for dinner gatherings. The simplicity of the ingredients allows the natural quality of the fish and potatoes to shine through. Easy to prepare with pantry staples, this recipe delivers home-style satisfaction that is both nostalgic and refreshing. Serve chilled for the best texture and flavor integration.

Ingredients

1 kilogram Boiled potato
1 kilogram Steamed fish (any white firm

Directions

1
Peel the boiled potatoes while still warm, then cut them into bite-sized cubes and spread them on a tray to cool completely.
2
Steam the white fish until opaque and cooked through, then remove any bones and skin before flaking the flesh into large chunks.
3
In a large mixing bowl, combine the cooled potato cubes and flaked fish.
4
Add 500 ml of mayonnaise to the bowl along with salt and pepper to taste.
5
Gently fold the ingredients together until the potatoes and fish are evenly coated in the dressing, being careful not to break up the fish too much.
6
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 54.2kcal

% Daily Value *
Total Fat 1.0g2%
Saturated Fat 0.2g1%
Cholesterol 12.5mg5%
Sodium 15.2mg1%
Total Carbohydrate 4.2g2%
Dietary Fiber 0.6g3%
Sugars 0.2g
Protein 6.2g13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the potatoes are completely cool before mixing to prevent the mayonnaise from separating.

Use firm white fish such as cod, haddock, or pollock for the best texture.

This salad is best served cold and can be stored in the refrigerator for up to 2 days.

Keywords: potato, fish, salad, italian, white fish, mayonnaise, boiled, steamed, lunch, picnic, side dish, creamy, easy, comfort food, seafood

Read it online: https://www.chefs-mate.com/recipe/potato-and-fish-salad/