A hearty and easy-to-prepare salad of boiled potatoes with red onions, olives and pickles will help out every housewife. The salad turns out to be nutritious and equally tasty both warm and chilled. The combination of products and a light dressing based on olive oil, lemon juice and mustard give the dish a spicy taste. Try it!
Summary
| Cook Time | 1 hour 20 mins |
| Total Time | 1 hour 20 mins |
| Course | Salad |
| Servings (Default: 2) |
Ingredients
Ingredients- Potatoes – 365 g
- Pitted olives – 100 g
- Pickled cucumber – 1 pc. (80 g)
- Red onion – 50 g
- Fresh parsley – 40 g
- Salt to taste
- Ground black pepper – to taste
For refueling:
- Olive oil – 5 tbsp
- Lemon juice – 40 ml
- Mustard – 1 teaspoon
Print Recipe
Pin Recipe Instructions
- Prepare foods from the list. Wash the potato tubers thoroughly.
- Pour cold water over potatoes, bring to a boil and cook for 40-50 minutes until tender. Then pour cold water over the tubers and place on a plate. You can use both warm and completely chilled potatoes to prepare the salad. But if the appearance of the salad is important, it is better to completely cool the potatoes before cutting, so it retains its shape better.
- Prepare a salad dressing. Squeeze 1 tablespoon of lemon. a spoonful of juice. In a small container, combine olive oil, mustard and 0.5 tablespoon. tablespoons of lemon juice.
- Mix the dressing well. It should become thick and smooth.
- Peel the potato tubers and cut into 6-8 pieces. Cut the olives in half. Finely chop the pickled cucumber and parsley. Peel the onion and cut into thin rings
- Place all prepared ingredients in a salad bowl. Set aside 1-2 pinches of herbs to garnish the salad.
- Pour in the dressing and mix well the salad with the dressing.
- Try the salad and add a little salt, black pepper, or leftover lemon juice to taste.
- Place the salad on a serving plate, sprinkle with the remaining herbs and serve.
- Potato salad with olives, pickles and onions is ready.
Bon Appetit!
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