Smashed Potato Salad with Canned Pink Salmon, Egg and Cucumber

1. 1 Potatoes≈ $2.19 per kg 150 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 Canned pink salmonpack 245 g ≈ $3.50 100 g
4. 4 Cucumbers≈ $3.67 per kg 60 g
5. 5 Red onion≈ $3.00 per kg 20 g
6. 6 Pickled gherkinspack 370 g ≈ $3.00 20 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Plain yogurtpack 300 g ≈ $2.19 50 g
9. 9 Mustard 5 g
10. 10 Lemon≈ $4.70 per kg 10 g
11. 11 Olive oil 5 ml
12. 12 Salt 1 g
13. 13 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the potatoes¹ and boil them in their skins in salted water for 20–25 minutes until tender (a fork should slide in easily). Add the egg to the same pot for the last 9 minutes. Drain and let cool for 10 minutes.

2. Peel the potatoes¹ and crush them roughly with a fork into uneven chunks. Peel and chop the egg into large pieces.

3. Mix yogurt, mustard, lemon¹⁰ juice, oil, salt, and pepper for the dressing.

4. Drain the salmon and flake it into chunks with a fork. Dice the cucumber⁴ and pickles⁶ into small cubes, finely chop the red⁵ onion, and roughly chop the dill⁷.

5. Gently toss the potatoes¹, egg, salmon, cucumbers⁴, onion, and dill⁷ with the dressing, taking care not to turn the potatoes into a purée. Serve warm or cold.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.