
A chilled potato and white fish salad with dill, mustard, and yogurt dressing.
160 gWhite fish
55 gGreek Yogurt
220 gPotato
5 gDill
12 gMustard
Boil diced potatoes until tender, then cool slightly.
Cook white fish gently until flaky, then break into pieces.
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1 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Mix Greek yogurt, mustard, lemon juice, salt, and black pepper.
Toss potatoes and fish with dill and dressing.