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Potato salad

Potato salad

    

Delicious potato salad without eggs.

Cook

No. of servings

8

Ready in

Difficulty

low

 

 

carots, peas pickled10.5oz300grams
ground black pepper0.75tsp¾teaspoon
light mayonnaise5.25oz150grams
olive oil2tbsp2tablespoon
onion3.5oz100grams
potatoes0lb1.5
salt2tsp2teaspoon
sterilized sour cucumber7oz200grams
sugar granulated1tbsp1tablespoon
vinegar3tbsp3tablespoon
water¾cup200milliliters
whole Mustard-

1. 

potatoes

Cook in water potatoes in their skins until almost soft. Pour water out, let the potatoes cool and peel them.

2. 

water ¾ cup (200 ml)  sugar granulated 1 tbsp  salt 2 tsp  ground black pepper 0.75 tsp  olive oil 2 tbsp  vinegar 3 tbsp

Cook a brine from water, sugar, salt, ground black pepper, oil and vinegar, boil it for a short time and cool in a water bath.

3. 

onion 3.5 oz (100 g)  carots, peas pickled 10.5 oz (300 g)  sterilized sour cucumber 7 oz (200 g)  whole Mustard

Cut potatoes into cubes or press them through French fry potato cutter. Add to the potatoes finely chopped onion, green peas, carrot, finely chopped sterilized sour cucumbers, mustard to your taste and pour it over with brine. Pour in to your taste sour water from cucumbers, if the salad is not sour enough. Stir gently and let it rest 3 - 4 hours in a cold place.

4. 

light mayonnaise 5.25 oz (150 g)

Before serving stir in reasonable amount of mayonnaise, but salad can be served without it, too.

Bon appetit!

 

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