Codfish Salad
Probably the easiest cod and potato salad you will find.
Ingredients
-
500 g potatoes, peeled, cubed
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700ml of water
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180g canned chickpeas, drained
-
68g of chopped parsley
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60g chopped chives
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30g pitted black olives, sliced
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1 small onion, grated
Preparation Method
- Cook the potato in 700 ml of salted water for 15 minutes. Drain and, while still hot, pass half of it through a juicer and cut the other half into cubes.
- Open the cod cans and drain the excess oil.
- In a large bowl, mix the mashed potatoes, cubed potatoes, cod, drained chickpeas, parsley, chives, olive oil, olives and onion, adjust the salt and place in the fridge for 1 hour before serving.
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