New recipes

Hot new potato salad

Hot new potato salad

Boil the potatoes in a saucepan with water in which the vegetable concentrate has been dissolved for 20-30 minutes until soft.

In a bowl mix the balsamic vinegar, olive oil, honey and salt. After the potatoes have boiled, drain the water then mix with the balsamic vinegar mixture. Sprinkle with chopped parsley and mix again. Place the potatoes on a plate. plate and sprinkle with chopped red onions then serve.

Warm potato salad with yogurt and cream

A salad "All seasons" or for all seasons. It can be made with new potatoes, when it's their season, it can be served hot, when it's cool in the area, it can be refreshing when you eat it fresh from the fridge.

It can be considered a kind of stand-alone, or goes as a salad & garnish with a piece of meat or fish. It is advisable to take it with you to the outdoor grills, although when the Romanian heats the grill he takes care to fill it with all kinds of meats and chops (with or without mat), and a place for treats such as side dishes, salads, vegetables, greens remain little to none.

Such a potato salad easy to prepare, does not require advanced knowledge of gastronomy or culinary techniques, the ingredients are common. It doesn't take you longer than a classic oriental salad or an improved one.

What do you need?

  • 4 - 6 medium potatoes (about 400 - 500 g in total)
  • 4 - 6 cloves of garlic
  • 1 red onion, elongated (water onion)
  • ½ connection of green parsley
  • 100 mL Greek yogurt (2 - 10% fat)
  • 100 - 150 mL liquid greasy cream (32% fat)
  • 1 teaspoon lemon juice
  • 2-3 tablespoons of sunflower oil
  • Coarse sea salt - to taste
  • Freshly ground mixed pepper - to taste.

How do you proceed?

Boil the potatoes in water in which you have dissolved a teaspoon of salt. Leave the potatoes in their skins and boil them until a fork enters them slightly (15-20 minutes).

While the potatoes are boiling, take the onion, peel it and cut it into julienne (ie fish). Sprinkle with a little coarse salt and forget about it until ready garlic sauce.

Peel a squash, grate it and squeeze the juice. When it reaches the pasta stage, rub it with some lemon juice, then gradually add the sunflower oil, stirring constantly. Add the yogurt and mix until you get a smooth paste.

In the bowl in which you prepare the salad and you have already soaked the onion with salt, add the chopped green parsley, garlic sauce with yogurt and mix.

In the meantime, the potatoes have probably become edible. Drain them from the water in which they boiled, peel them, cut them into suitable pieces (enough to fit on the fork) and throw them in the bowl with the rest of the ingredients. Stir gently and add the liquid cream. You don't need an exact amount, just enough to get a creamy consistency of the sauce that binds the solid ingredients. It remains to match the final taste of salt and pepper and the salad is ready to serve.

It can be served hot as a garnish for chicken, pork or fish. But it also goes cold, as a kind of independent. Or you can take it to the green grass.

I ate it hot, as a garnish for some salmon fillets. What was left went to the refrigerator.

Hot new potato salad

500 gr new potatoes, washed, 1 concentrated cube of vegetable soup, 2 tablespoons balsamic vinegar, 1 teaspoon olive oil, 1 teaspoon honey, 1 teaspoon salt, 2 tablespoons freshly chopped parsley, 1 red onion, cleaned and chopped

Difficulty: low | Time: 30 min