Potato salad with trout

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 290 Kcal, 11g Protein, 23g Carbohydrates, 17g Fat


  • 500 g green beans, halved crosswise
  • 0.25 tsp salt
  • 1 tbsp coarse-grain mustard
  • 4 tbsp white wine vinegar
  • 5 tbsp rapeseed oil
  • 1 onions, finely chopped
  • 2 tbsp savory, finely chopped
  • a little pepper
  • 400 g waxy potatoes, cooked in their skins left over from previous day, peeled, cut into slices approx. 7 mm thick
  • 2 smoked trout fillets (organic) (approx. 120 g), cut into small pieces

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  • Place a steaming basket into a wide-bottomed pan, fill with water until it is just below the bottom of the basket, add the beans, salt and cook over a medium heat, covered, for approx. 25 mins. until soft. Remove and allow to cool a little. For the dressing, mix the mustard with all the ingredients up to and including savory in a bowl, season. Add the potatoes and beans to the dressing and carefully combine. Top the salad with the fish pieces.

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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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