Home Mixed salads
Salad with fried potatoes in strips is an extraordinary dish that can be prepared in a minimum amount of time and treat yourself to a delicious lunch or dinner. It can also be served at special events. Thanks to the unusual combination of products discussed below, you can find a dish that is just right for you.
The potatoes for the salad should be crispy, so make them just before serving the salad.
Potatoes have been familiar to us since early childhood. It is added to soups, made into purees, but it can also be used beneficially for salads. Potatoes are famous for the fact that they contain components such as: proteins, fiber, vitamins B, B2, B3, B6, B9, vitamin C, vitamins K, PP, D, E, phosphorus, organic acids, calcium, magnesium, carbohydrates , starch. Its use promotes the proper functioning of the body and digestive organs.
Potato salad
800 g potatoes, 100 g onions, 150 g pickled cucumbers, 1 cup water with vinegar, salt, pepper, 0.5 spoons of mustard, a pinch of sugar, 0.5 cups vegetable oil, parsley.
Peel the potatoes, boiled in their skins, cut into slices and, while still warm, pour over the prepared filling: stir sugar and salt in the water, add spices, vinegar, half the vegetable oil and stir everything well. Add chopped cucumbers and onions to the salad, stir and leave the salad to stand for an hour so that the dressing is absorbed. Then add the remaining butter, sprinkle with finely chopped parsley.
Salad with fried potato strips
After training, you can try this type of salad. It is rich in nutritional components.
Ingredients:
- Potatoes - 600 g.
- Carrots - 2-3 pcs.
- Beetroot - 1 pc.
- Cabbage - 0.5 heads
- Chicken fillet - 500 g.
- Soy sauce
- Vinegar
- Salt
- Pepper to taste
Preparation:
Chop all the ingredients of this salad into thin, even strips.
Fry the chicken meat, add salt and pepper.
Fry the potatoes separately as well.
Mix all ingredients. Salt and pepper to taste.
Add soy sauce with a splash of vinegar.
Stir.
You can serve it to the table, decorating it as you wish.
Potato jellied meat
12-15 potato tubers, 2-3 onions, 3-4 tbsp. vegetable oil, 10-12 cloves of garlic, 0.5 tbsp. boiled water, salt, ground pepper, herbs to taste.
Boil the peeled potatoes in salted water until tender. Drain the broth, wipe the hot potatoes, add onions fried until golden brown, ground pepper and dilute the prepared potatoes to the consistency of thick sour cream. Place the mixture in a plate (4-5 cm layer). Smooth the surface, apply a wave-like pattern with a tablespoon and place in the refrigerator at above-zero temperatures for 2-3 hours. Sprinkle the potato jellied meat with finely chopped parsley or dill. Serve garlic dressing separately. Preparation of garlic dressing: grind garlic with salt, add boiled water, add ground pepper.
Potato salad with onions
1 kg of potatoes, 150-174 g of onions, 100-125 g of vegetable oil, 50 g of green onions, 3% table vinegar, salt, ground pepper to taste.
Cool the boiled potatoes in their jackets so that they can be peeled and cut into thin slices. Cut the onions into thin rings, mix with potatoes, season with vegetable oil, salt, pepper and mix carefully. Sprinkle with finely chopped green onions. You can add 3% table vinegar and ground black pepper to the salad to taste.
Salad with fried potato strips and orange
Sweet and sour salad will delight you with its extraordinary taste.
Ingredients:
- Potatoes - 2 pcs.
- Cucumber - 1 pc.
- Carrots - 1 pc.
- Onion - 1 pc.
- Garlic - 2 cloves
- Ginger
- Orange
- Olive oil - 40 ml.
- Soy sauce - 30 ml.
- Sesame oil - 20 ml.
- Vegetable oil
Preparation:
Cut the cucumber and carrot into strips.
Chop the onion into strips as well.
Peel the garlic, chop finely. Grate the ginger on a fine grater and add to the garlic. Also add orange zest. Pour in olive oil, soy sauce, sesame oil.
Chop the potatoes into strips, place them in a saucepan with plenty of oil, and fry the potatoes. Stir constantly. Dry the potatoes using paper towels.
Combine all ingredients and season with the resulting sauce.
Serve to the table.
Potato salad with cabbage
5 potatoes, 200 g cabbage, 1 cucumber, 2 tbsp. oils, 3% vinegar, herbs, sugar, salt.
Boil the potatoes, cool, peel and cut into thin slices. Finely chop the white cabbage, sprinkle with salt and grind until the juice separates. Then pour it with a mixture of vinegar, sugar, salt and stir. Place a mound of potatoes in the middle of the salad bowl, sprinkle it with finely chopped dill, place cabbage and sliced pickled cucumbers on both sides and pour vegetable oil over everything.
Potato salad with rice and fish
300 g boiled potatoes, 50 g rice, 3 tomatoes, 2 green peppers, 1 onion, 1 tbsp. vegetable oil, 1/8 liter of white wine, 50 g of tomato paste, salt, sugar, pepper, 1 clove of garlic, 1 can of sardines in tomato.
Peel the boiled potatoes, cut into cubes, add cooked fluffy rice, peeled, diced tomatoes, chopped peppers, finely chopped fish pulp and canning sauce. Cut the onion into rings, simmer in vegetable oil, add tomato paste, salt, spices, sugar and white wine. Stew everything briefly and pour over the salad. It should be well cooled before serving.
How to prepare Potato and Onion Salad
1. Place the potatoes in cold water and boil them until tender, then remove and cool.
2. Peel the potatoes and cut them into small slices.
3. Place the potatoes in a glass or plastic bowl, but not a metal one.
4. Pour broth into a saucepan, add vinegar, mustard, sugar, salt, pepper, stir.
5. Finely chop the onion and place it in a saucepan, place it on the fire and bring to a boil, then immediately remove from the heat.
6. Pour the onion mixture with all the liquid over the potatoes, cover with film and leave at room temperature for 1 hour.
7. After 1 hour, stir the salad, season it with vegetable oil, add salt and pepper to taste, as well as a few sprigs of green onions, stir again. Refrigerate it overnight and serve the next day.
Potatoes with nuts and pomegranate
Potatoes 2-3 pcs., chopped walnut kernels 1 tbsp., onions 1/3 pcs., pomegranate juice 1 tbsp., garlic 1-3 cloves, finely chopped herbs 1/2 tsp.
Potatoes, boiled in their skins, are peeled and cut into cubes. The prepared potatoes are placed in a heap in a salad bowl, poured over with sauce and sprinkled with parsley or dill. For the sauce, finely chopped walnut kernels and garlic are pounded with salt, finely chopped onion and pomegranate juice are added and everything is thoroughly mixed. Serves 2.
Salad with salted mushrooms and potato pie - recipe with vegetable oil
Potatoes with pickled mushrooms are very appetizing. Everyone loves fried potatoes. And potatoes with pickled mushrooms have a more interesting, piquant taste. Sprinkle potatoes with pickled mushrooms with herbs, put a saucepan with sour cream and serve. Delicious! Bon appetit! Number of servings: 3-4.
- Potatoes - 3 pieces;
- Marinated mushrooms - 200 g;
- Onion - 1 piece;
- Salt - To taste;
- Pepper - To taste;
- Greens - To taste;
- Vegetable oil - 30 ml.
How to cook “Potatoes with pickled mushrooms”
First, wash and peel the onion and cut into cubes. Fry the onion in vegetable oil until golden brown. Wash the potatoes, peel and cut into cubes. Add potatoes to the onion and fry for 10-15 minutes under the lid. We wash the pickled mushrooms and cut them into slices. Add the mushrooms to the potatoes with onions, salt and pepper to taste and fry everything together until ready for another 10 minutes. The potatoes with pickled mushrooms are ready!
Potato salad
Spaso-Preobrazhensky Valaam Monastery
3-4 potatoes, 1 carrot, 200 g frozen green beans, 100 g frozen green peas, 10 olives, 1 onion, several sprigs of dill and parsley, salt to taste, unrefined sunflower oil.
Boil carrots and potatoes in their skins, cool, peel and cut into cubes. Steam the green beans and green peas. Combine potatoes, carrots, beans, peas, sliced pitted olives and diced onion in a large bowl. Sprinkle with finely chopped herbs - parsley and (or) dill and pour over sunflower oil. Add salt to taste and mix gently.
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