Christmas Potato Salad
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551Tasty potato salad served not just with the fried freshwater carp but also with the sea fishes or with pork schnitzel.
recipe,photo-recipe,potatoes,sterilized sour cucumber,sterilized peas,sterilized carrot,Potato salad,Christmas,Gluten-Free
Potato salad
Ingredients
Ingredients
| chicken egg | 8 704 | pcs kcal | 8 | pieces | |
| ground black pepper | 1 17 | tsp kcal | 1 | teaspoon | |
| mayonnaise | 1.1 1700 | cup kcal | 250 | milliliters | |
| olive oil | 3 396 | tbsp kcal | 3 | tablespoon | |
| onion | 3.5 44 | oz kcal | 100 | grams | |
| potatoes | 0 1380 | lb kcal | 1.5 | ||
| salt | 2 0 | tsp kcal | 2 | teaspoon | |
| sterilized carrot | 10.5 81 | oz kcal | 300 | grams | |
| sterilized peas | 10.5 180 | oz kcal | 300 | grams | |
| sterilized sour cucumber | 7 24 | oz kcal | 200 | grams | |
| sugar granulated | 1 21 | tsp kcal | 1 | teaspoon | |
| vinegar | 3.25 21 | tbsp kcal | ½ | decilitre | |
| water | 1.3 0 | cup kcal | 3 | decilitres | |
| whole Mustard | 3 56 | tbsp kcal | 3 | tablespoon |
Recipe
1. Preparation of potatoes and eggs
potatoes • chicken egg 8 pcs
Cook unpeeled salad potatoes. After it is cooled, peel them. Hard boil the eggs and peel them.
2. Prep of pickle
water 1.3 cup (300 ml) • vinegar 3.25 tbsp (50 ml) • olive oil 3 tbsp • sugar granulated 1 tsp • salt 2 tsp • ground black pepper 1 tsp
Add oil, salt, sugar, vinegar and black pepper into the water. Bring to a boil and remove from the flame and let it cool.
3.
Cut potatoes into the small cubes, eventually use kitchen tool - the wheel with grid, and press potatoes throghout.
4. Adding of ingredients into the salad
onion 3.5 oz (100 g) • sterilized sour cucumber 7 oz (200 g) • sterilized peas 10.5 oz (300 g) • sterilized carrot 10.5 oz (300 g) • whole Mustard 3 tbsp
Place potatoes into the larger bowl and gradually add finely chopped onion, grated and chopped sterilised gherkin, sterilised pea with carrot, finely cut eggs (it can also be pressed through the grid as potatoes) and mustard. Each ingredient must be gradually and carefully blended into the potatoes. Pour in prepared cooled pickle, its quantity can be adapted according to the needs so the salad is not thick nor weak.
5.
mayonnaise 1.1 cup (250 ml)
Leave the potato salad to rest for 2 hours and then stir in the mayonnaise. Keep in a cold place. Serve with fried fish, eventually with fried pork schnitzels.
Bon appetit!
