Pollock Roe, Potato, and Arugula Salad recipe - ingredients, nutrition and when to eat it
A salad of fluffy roasted potatoes topped with savory pollock roe mayo and peppery arugula.
A salad of fluffy roasted potatoes topped with savory pollock roe mayo and peppery arugula. It’s a good fit for a light lunch or a day when you’d like to enjoy warm potatoes with fresh greens.
Salads & light · 30 minutes to cook
Nutrition (per 245.3g serving): 308.8 kcal · protein 8.4g · carbohydrate 32.6g · fat 16.5g · sodium 446.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pollock roe varies in saltiness by brand, so taste it and adjust the amount.
Tips: Pat the potatoes dry to help them brown more evenly as they roast.
Tips: Add the arugula just before serving to keep its aroma and crisp texture.
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Ingredients (1 serving)
- Potato — 1 pc
- Salted pollock roe — 20 g
- Mayonnaise — 1 Tbsp
- Arugula — 1 handful
- Olive oil — 1 tsp
- Ground black pepper — 0.1 tsp