Potato salad with salmon and cream cheese

Ingredients

• 700 g medium-sized, waxy potatoes
• Salt
• 0.5 red Batavia lettuce
• 1 handful Arugula
• 6 chives
• 4 sprigs Parsley
• 150 g cream cheese (plain)
• 100 g smoked salmon (sliced)
• 2 tbsp salmon caviar
• pepper (ground)
• 2 tbsp white wine vinegar
• 1 tbsp Lemon Juice
• 4 tbsp plant oil (olive or rapeseed oil)
• 1 pinch sugar
• 6 tbsp Olive oil

Instructions

1. 1.

   Wash the potatoes thoroughly and, if desired, cook them with skin in salted water for 20-25 minutes. Drain and let them steam off a bit. Wash the salad greens and herbs, shake dry, and tear the lettuce into smaller pieces as preferred. Cut half of the chives into fine rings. Slice the potatoes lengthwise, hollow out a small cavity in the middle, and fill with cream cheese. Slice the salmon into thin strips, place a few pearls of salmon caviar on the potatoes, and sprinkle with a pinch of pepper. Whisk together vinegar, lemon juice, oil, salt, pepper, and a pinch of sugar to make a dressing.

2. 2.

   Arrange the leafy greens and herbs decoratively in a large bowl, drizzle with dressing, and top with the stuffed potatoes. Sprinkle chive rings over the top before serving.