Fish Salad

1. 1

   Bring two pots of salted water to a boil.

2. 2

   In one pot, add the fillets, and the thoroughly washed eggs.

3. 3

   In the other pot, add the carrots, potatoes, and peas.

4. 4

   Place the crab sticks and olives in large bowl. Set aside.

5. 5

   In another bowl, mix the mayonnaise, yogurt and garlic powder. Refrigerate.

6. 6

   Drain the cooked vegetables well, and let cool. When cold, mix with the crab sticks and olives.

7. 7

   Drain the fish, and cut it into pieces, discarding any bones or skin. Mix with the vegetables.

8. 8

   Peel and slice the eggs. Mix with the vegetables and fish.

9. 9

   Finally, add the mayonnaise sauce, and mix well.

10. 10

    Serve cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.