Potato Salad with Smoked Salmon Dill Quark

Total time: 40m
Preparation Time: 40m

For 4 people

Nutritional Information

Contains 309 Kcal, 15g Protein, 31g Carbohydrates, 11g Fat


  • 600 g baby potatoes (oder kleine Frühkartoffeln)
  • saltwater, boiling
  • 2 spring onions, including green parts
  • 1 cucumber
  • 120 g Scottish smolt
  • 150 g cherry tomatoes on the vine
  • 2 tsp. coarse-grain mustard
  • 3 tbsp. mild white balsamic vinegar
  • 3 tbsp. rapeseed oil
  • 0.5 dl fat-free vegetable stock
  • salt and pepper to taste
  • 1 bunch dill
  • 0.25 tsp. salt
  • 150 g low-fat quark
  • a little pepper

View these products


  • Boil the potatoes in salted water for approx. 20 min. until they are done, allow to cool a little, cut into halves or thirds depending on size.
  • Cut the onions into rings. Wash the cucumber, cut into slices with the skin still on, halve the tomatoes, cut the salmon into strips. Mix everything with the potatoes in a large bowl.
  • For the dressing, stir together the balsamic, oil and stock, season. Finely chop the dill, set 2 tbsp aside for the quark, add the rest to the dressing. Mix the salad into the dressing.
  • Season the quark, stir in the remaining dill and serve with the potato salad.

Discover cooking tips and more recipes at FOOBY

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines

Are you looking for another recipe?

Over 600 delicious recipes on coop@home