Best Potato Salad Recipe

Best Easy Potato Salad Recipe

Potatoes are not only a valuable food product, but also excellent technical raw materials for the textile, canning and confectionery industry. However, the most widely it is used in cooking potato. We know more than 1,000 meals are prepared from it. For the preparation of various salads mainly boiled potatoes are used. Salads can be cooked all year round, using potatoes and vegetables of the season, with the addition of meat and fish. The composition of salads is sure to include herbs: dill, parsley, celery, lettuce, green onions. Fill the best potato salad recipe with vegetable oil, sour cream, mayonnaise or a mixture of mayonnaise and sour cream. To the cream grated horseradish can be added, slightly salted, and you can prepare salad dressing – a mixture of vegetable oil, vinegar, salt, sugar, mustard and black pepper. Lettuce decorate those products, of which they are cooked. Vinaigrette and salads are prepared only from the cooled products.

This best potato salad recipe can be prepared with small potatoes, carrots and cucumbers overgrown. You will need 8-10 small potatoes, 2 small carrots, 1 large cucumber overgrown (200 g), 3 green onion stalk, 4 eggs, parsley and dill, 1 can (200 g) of canned green peas, swept, mayonnaise, salt taste. Boil the potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise halves with sour cream and salt to taste. If you do not add eggs in potato salad recipe, fill it with vegetable oil – and you will have a ready meatless salad.

How to Cook the Best Potato Salad

Vegetable salad with potatoes, pumpkin and cabbage. For this best potato salad recipe you will need: 2-3 potatoes, 150 grams of pumpkin pulp, 100 g of cabbage, 1 bulb onion, 1 tomato, 2 tbsp. tablespoons vegetable oil, parsley and dill, cumin, salt to taste. Cut the flesh of pumpkin into thin slices, drizzle with butter and bake in the oven for 10-15 minutes. Potatoes are cooked in their skins, peeled and cut into thin slices well. Shred cabbage into strips and stew in its own juice for 5-10 minutes with the addition of salt and cumin. Put prepared foods in salad bowl layers: first – the pumpkin, then cabbage, sliced fresh tomatoes and potatoes, shredded onion straws. Dress the salad with vegetable oil and sprinkle with chopped dill and parsley.



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