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Summer potato salad

    

Delicious salad from potatoes and vegetable, great with fried cutlet for the hot summer days.

Cook

No. of servings

6

Ready in

Difficulty

low

 

 

carrots12.25oz350grams
ground black pepper0.5tsp½teaspoon
onion12.25oz350grams
potatoes2.2lb1000grams
salt2tsp2teaspoon
sterilized sour cucumber7oz200grams
sugar granulated1tsp1teaspoon
sunflower oil2tbsp2tablespoon
vinegar2tbsp2tablespoon
water¾cup200milliliters

1. 

potatoes 2.2 lb (1000 g)

Cook potatoes in their skins in water until almost tender. Pour the water out, let the potatoes cool, peel them and cut into rounds.

2. 

water ¾ cup (200 ml)  sugar granulated 1 tsp  salt 2 tsp  ground black pepper 0.5 tsp  sunflower oil 2 tbsp  vinegar 2 tbsp

Cook brine from water, sugar, salt, ground black pepper, oil and vinegar and let it cool.

3. 

carrots 12.25 oz (350 g)  onion 12.25 oz (350 g)  sterilized sour cucumber 7 oz (200 g)

Peel a carrot, wash it, cut into rounds and cook (preferably steam it) until tender. Cut an onion into halves, slice in halfmoons and use your hands to separate them into small pieces. Cut sterilized cucumbers into rounds.

4. 

Mix potatoes, carrot, onion, cucumbers and pour them over with cool brine, stir. At the end stir mustard in. Place the prepared salad in refrigerator and stir it occasionally several times until serving.

Bon appetit!

 

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