Fish Fingers with Quick Potato Salad

Prepare the ingredients. Prepare all the ingredients - we will cook with them in a moment 🍽️✨

Cut the potatoes. Peel the potatoes and cut them into small cubes.

Cook the potatoes. Cook the potatoes in salted water over medium heat for about 10 minutes until tender.

Cut the onion and cucumber. Peel the onion and cut it into thin slices, the cucumber into rounds.

Cook the eggs. Place the eggs in boiling water and cook for about 6-7 minutes until soft-boiled.

Prepare the breadcrumbs. Blend the bread roll into fine breadcrumbs.

Cut the fish. Cut the fish into smaller pieces and season with salt.

Coat the fish. Coat the fish in flour, then in egg, and finally in breadcrumbs.

Fry the fish. Fry the fish in a pan in hot oil over medium heat for about 3 minutes on each side until golden brown.

Prepare the dressing. In a bowl, mix the mustard, salt, pepper, and a little pickle brine, then whisk in the olive oil and add the onion and cucumber.

Chill the potatoes. Cool the cooked potatoes with cold water or let them cool in the refrigerator.

Mix the salad. Add the potatoes to the bowl and mix with the dressing, onion, and pickles.

Add the eggs. Peel the eggs, cut them into quarters, and gently mix with the dressing.

Serve. Serve the potato salad with the egg and fried fish 🍽️✨