How many calories are in Fish Salad with Potatoes, Eggs and Olives?
Fish Salad with Potatoes, Eggs and Olives has about 448 calories per serving based on the current ingredient list and serving size on this page.
InternationalSaladsGluten FreeHigh ProteinHigh FiberQuick Meals30 Minute MealsFat Loss FriendlyPost-Workout MealsBalanced Meals
Fish Salad with Potatoes, Eggs and Olives
Fish Salad with Potatoes, Eggs and Olives is a Salads international recipe with 448 calories per serving, nutrition details, and step-by-step preparation guidance.
Calories
448 kcal
Total Time
20 min
Servings
1
Protein
43.8 g
About This Recipe
The story behind Fish Salad with Potatoes, Eggs and Olives
Fish Salad with Potatoes, Eggs and Olives is a salads recipe with broad, cross-cultural appeal rather than roots in a single national cuisine. Dishes like this travel easily between kitchens and regions, picking up local ingredients and techniques along the way, which is why you will find so many variations built around fish, potato, and egg.
Like most enduring salads recipes, this one is less about a rigid formula and more about balance. The version on this page is written for 1 serving and lands at roughly 448 calories each, so you can see exactly how it fits your day before you start cooking.
Plan for about 20 minutes from start to finish. The steps below keep the method approachable for a home cook while staying close to the flavors that make Fish Salad with Potatoes, Eggs and Olives worth coming back to.
Ingredients
- Fish120 g
- Potato1 medium (180 g)
- Egg1 count (55 g)
- Olives5 count (25 g)
- Olive Oil1/2 tablespoon (5 ml)
- Oregano1 pinch (1 g)
- Bell Pepper1/4 count (30 g)
Instructions
- 1
Step 1
Place two pots filled with water over high heat. Meanwhile, cut the potato into not so thick slices.
- 2
Step 2
Once the water is boiling, add the egg in one pot and the potato slices in the other. Let boil for 8 minutes and turn off.
- 3
Step 3
Place a pan over high heat. Once heated, add half of the oil, spread and place the fish.
- 4
Step 4
Cover and cook over medium heat for 6 minutes. Once done, flake and set aside.
- 5
Step 5
Simultaneously, cut the bell pepper into strips and cut in thirds. Set aside.
- 6
Step 6
In a plate, place all the ingredients. Season with the remaining oil, oregano, salt and pepper.
Nutrition Snapshot
Macros and micros at a glance
59/ 100
Forkd Score · Moderate
This recipe scores well for protein density and fiber density relative to its per-serving calories.
Calories
448
Protein
43.8g
Carbs
153.6g
Fat
15.6g
Fiber
11.7g
Micronutrients
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Vegetarian
No
Vegan
No
Gluten Free
Yes
Dairy Free
No
Allergens
EggFishTree NutGluten
Meal Prep and Storage
Make it easier to prep ahead
Fish Salad with Potatoes, Eggs and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
Frequently Asked Questions
Common questions about Fish Salad with Potatoes, Eggs and Olives
How long does Fish Salad with Potatoes, Eggs and Olives take to make?
Fish Salad with Potatoes, Eggs and Olives takes about 20 minutes from start to finish. That is roughly about 20 minutes of prep. Actual times vary with your equipment and how much you prep in advance.
What ingredients can I substitute in Fish Salad with Potatoes, Eggs and Olives?
Most ingredients in Fish Salad with Potatoes, Eggs and Olives can be swapped for what you have on hand. Keep substitutions in the same role, trade one vegetable for another, one starch for another, or a protein for a similar protein, so cooking times and texture stay close. Larger swaps will shift the calories and macros shown on this page.
How should I store leftover Fish Salad with Potatoes, Eggs and Olives?
Fish Salad with Potatoes, Eggs and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used. Let it cool before sealing, and keep it refrigerated rather than at room temperature.
Can I freeze Fish Salad with Potatoes, Eggs and Olives?
Fish Salad with Potatoes, Eggs and Olives is best enjoyed fresh and does not freeze well, since its texture changes once thawed. Keep it in the fridge and eat it within a day or two instead.
How do I reheat Fish Salad with Potatoes, Eggs and Olives?
Fish Salad with Potatoes, Eggs and Olives is usually served cold or at room temperature, so it rarely needs reheating. If you prefer it warm, heat it gently and briefly so it does not overcook.
Can I scale Fish Salad with Potatoes, Eggs and Olives up or down?
Yes. Fish Salad with Potatoes, Eggs and Olives is written for 1 serving, and you can multiply or divide every ingredient by the same factor to scale it. Keep the ratios identical and check for doneness rather than watching the clock, since cooking times change only slightly. The calories and macros above are per serving, so they stay the same when you scale evenly.
What pan or dish should I use for Fish Salad with Potatoes, Eggs and Olives?
A large skillet, saucepan, or sheet pan works well for Fish Salad with Potatoes, Eggs and Olives. Pick one big enough to hold the ingredients in a single layer so everything cooks evenly instead of steaming.
How do I know when Fish Salad with Potatoes, Eggs and Olives is cooked properly?
Fish Salad with Potatoes, Eggs and Olives is ready when the fish is fully cooked through, no pink in the center for meat, opaque and flaky for fish, and set for eggs. Checking the thickest part with a thermometer or a clean cut is the most reliable test.
Is Fish Salad with Potatoes, Eggs and Olives suitable for vegetarians?
No. Fish Salad with Potatoes, Eggs and Olives is not vegetarian as written because it includes Fish.
Is Fish Salad with Potatoes, Eggs and Olives gluten-free?
Yes. Fish Salad with Potatoes, Eggs and Olives is gluten-free as written, but always double-check packaged ingredients if cross-contact matters to you.
Are there any allergen ingredients in Fish Salad with Potatoes, Eggs and Olives?
Yes. This recipe includes Egg, Fish, Tree Nut, and Gluten. Always review ingredient labels if you are cooking for an allergy-sensitive household.
Can I make Fish Salad with Potatoes, Eggs and Olives ahead of time?
Fish Salad with Potatoes, Eggs and Olives can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.
How can I adjust Fish Salad with Potatoes, Eggs and Olives for my calorie or macro goals?
Fish Salad with Potatoes, Eggs and Olives already lands in a fairly high-protein range at about 43.8 grams per serving. To push it further, add a lean protein side or slightly increase the main protein portion.
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