Potato Salmon Salad with Spinach

Ingredients

• 800 g firm‑cooking small potatoes
• Salt
• a handful of fresh young spinach leaves
• 300 g smoked salmon fillet (skinless, whole piece)
• 2 pickled cucumbers (with brine)
• 1 tbsp capers (jar)
• 1 onion
• 100 ml meat broth
• 150 g mayonnaise
• 70 g sour cream
• 2 tbsp freshly chopped parsley
• pepper (ground)

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for 25 minutes.

2. 2.

   Meanwhile wash, dry, and spin the spinach leaves.

3. 3.

   Break the salmon into large flakes with a fork. Dice the pickled cucumbers and chop the capers.

4. 4.

   Peel and finely chop the onion; simmer it gently in a pot with the broth until soft.

5. 5.

   Drain the potatoes, let them steam off, then halve them. Mix with the meat broth, let rest for about 10 minutes, then stir in mayonnaise and sour cream. Fold in salmon, parsley, capers, cucumbers, and spinach, season with salt, pepper, and brine, let sit briefly, and serve warm.