Potato Salad with Smoked Salmon and Dill Quark

Preparation/cooking time: ca. 40m

For 4 people

Nutritional Information

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


  • 2 spring onions, incl. green parts
  • 600 g baby potatoes (oder kleine Frühkartoffeln)
  • saltwater, boiling
  • 150 g cherry tomatoes on the vine
  • 1 cucumber
  • 2 tsp. coarse-grain mustard
  • 120 g Schottischer Junglachs
  • 3 tbsp. Aceto balsamico bianco dolce
  • 0.5 dl fat-free vegetable bouillon
  • 3 tbsp. rapeseed oil
  • 1 bunch dill
  • salt and pepper to taste
  • 150 g low-fat quark
  • 0.25 tsp. salt
  • a little pepper

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  • 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.

Products used in this recipe

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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.

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