Classic Fish and Potato Salad
Light, simple, and made with basic ingredients – great for dinner or a festive table! Classic fish and potato salad is prepared from minimal, affordable ingredients. The salad is filling and very tasty! If you add pickles and peas, it becomes a fish version of Olivier salad.
Updated : 15 May, 2025
Easy
About 30 min.
Ingredients
240 grams
Canned fish
2
Potato
1
Carrot
2
Eggs
2 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use any canned fish in its own juice; I used tuna. You can also use boiled fish fillet or hot-smoked fish (boneless). Boil and cool the vegetables and eggs in advance.
Step 2
Open the can, drain the liquid. Place the fish in a bowl and mash with a fork. Remove any large bones if present.
Step 3
How to cook vegetables for the salad: Wash potatoes and carrots thoroughly under running water using a brush. Place them in a pot, cover with cold clean water, and cook over medium heat. After boiling, simmer for about 30 minutes. The exact time depends on vegetable size. Check doneness with a knife — it should pierce easily.
Step 4
Cool and peel the cooked vegetables. Dice them into small cubes.
Step 5
Dice the peeled eggs. The salad will look neat if all ingredients are cut into evenly sized pieces.
Step 6
Add the chopped vegetables and eggs to the bowl with the fish. Season with salt and pepper to taste. You can also add chopped onion and fresh herbs.
Step 7
Mix all the ingredients. The salad is ready to serve. You can add dressing now or chill it and add dressing just before serving. You can use vegetable oil or mayonnaise (oil makes it healthier).
Step 8
Serve the salad in a bowl or portioned using a food ring. Garnish with herbs to taste. Enjoy your meal!