Traditional recipes

Light potato salad

Light potato salad

Boil the potatoes in the water with the chopped garlic and 1 tablespoon of vinegar until the fork enters them easily, but they do not crumble.

Meanwhile, mix the lemon juice and peel with the rest of the vinegar, mustard, salt and pepper. Stirring continuously, add the oil little by little to obtain a creamy and homogeneous dressing.

Drain the potatoes, immediately pour the dressing over them, leave to cool, then refrigerate for 30 minutes to 1 hour.

Add the salad and onion over the potatoes, stirring gently until the dressing has covered the salad.

Serve cold.


Sweet potato salad

  • I have never prepared sweet potatoes before, but I was intrigued to see them in the market. At least as big as an ordinary potato, but more robust and more expensive. But I was more surprised when I got home, when I cut the first one. A very hard texture (I would say similar to celery) with orange core, it seems to be a hybrid between potato and carrot.

The sweet potato, Ipomoea batatas, as Wikipedia shows us, is grown in tropical and subtropical regions, hence the conclusion, and the higher price on our market. Originally from South America, it has been cultivated for 5,000 years.

Known as kumara in Polynesia, satsuma imo in Japan - from the old Satsuma province - the sweet potato appeared in Europe thanks to Columbus. In 2005-2006, according to statistics, China was the largest producer and covered 83% of world production.

Its fibrous and hard core (but which softens unexpectedly quickly and boils like white potatoes) is rich in carbohydrates, beta carotene, fiber, vitamins C and B6.

In conclusion, although almost not yet integrated in our culinary habits, maybe we aroused your curiosity to prepare the sweet potato at least once, enough to make a wish :).

Cut the potatoes into cubes and boil them. Cut the cheese into cubes, thinly sliced ​​ham, as well as cabbage.
For the sauce, mix all the ingredients well and divide them in equal quantities in the two bowls from which you will serve.
The potatoes, although they look hard, will soften in 10-15 minutes, check them anyway with a fork. Drain them and let them cool a bit. Divide the amount of ham, cabbage and potatoes into two bowls and mix carefully (so as not to crush the potatoes), to distribute the sauce evenly. Good appetite!


Potato salad recipe with mayonnaise

In summer, in this heat, a portion of cold potato salad can be the perfect choice. We really like this dish, which can be served both hot and cold. Because you were also curious about my potato salad recipe with mayonnaise, I thought I'd leave it here, as I promised.


Salad with mushrooms, potatoes and pickles

It is a nutritious and hearty salad, which is welcome in the cold season. To enjoy its taste, choose to serve it cold.

Ingredients for 6 servings of Salad with mushrooms, potatoes and pickles

3 white potatoes, large, boiled & icircn beforehand
3 cups mushrooms
2 large pickles
1 large boiled carrot
2 hard boiled eggs
2 tablespoons green onions
3 tablespoons juice from pickles
1 tablespoon butter
1/4 cup kefir
3 tablespoons sm & acircnt & acircnă
salt and pepper
1 small bunch of parsley
Preparation time : 40 minutes

How to prepare Salad with mushrooms, potatoes and pickles

Step 1: The green onion will be chopped and put to harden & icircn butter.
Step 2: The mushrooms will be cut into cubes of about 1 cm. You will also cook them with onions
Step 3: Peel the potatoes and cut them into cubes
Step 4: Do the same for carrots and eggs
Step 5: The cucumbers will also be cut into cubes
Step 6: You will put together the mixture of mushrooms and onions with potatoes, pickles, boiled eggs cut and carrots
Step 7: You will also chop the parsley
Step 8: You will mix the pickle juice, sm & acircnt & acircna, kefir, parsley to form a sauce
Step 9: The sauce obtained will be poured over the vegetables and you will mix them well
Step 10: You will put the salad in the fridge for a few hours


HOT SALAD WITH OCTOPUS AND GOLDEN POTATOES

Let it be a good few weeks since Mr. B tells me that he would eat octopus, only that I always had other meals planned and I didn't hit the octopus while shopping, only that the other day I got upset and I specially gone to buy for man's lust. Now I have to admit that she smiles at me as if I'm on vacation.

Even if I wasn't lucky enough to find something extraordinary, it was good even so.

I thought I would write you the recipe, especially if you are looking for different dishes for the Easter holidays. This warm salad is delicious, easy to prepare and definitely goes well with a festive meal.

For the details on cleaning, I wrote in the first recipe on the blog that had octopus as its main element. Recipe HERE.

After Mr. B cleaned it, I prepared the pot of water for boiling. I mixed the water with the juice of 2 oranges, 1 red onion, peppercorns and 1 teaspoon of apple cider.

I covered the pot with a lid and let it boil at low temperature for 1 hour.

When the time was up, I took out the octopus and let it rest for 30 minutes before portioning the tentacles, but marinated with orange juice, salt and a drizzle of olive oil.

While the lady rested, I took care of the rest of the ingredients for our salad.

Ingredient:

  • lettuce leaves (mixture)
  • pomegranate
  • 1/2 red onion
  • 1/2 avocado
  • potatoes (cooked in airfryer)

For potatoes:

For dressing:

  • 1/2 orange juice
  • 1 teaspoon balsamic vinegar
  • 1 tablespoon lemon juice
  • salt
  • pepper

I used an assortment of small potatoes, ideally it would have been to have new potatoes, but I was not so lucky. I cut the potatoes into cubes and kept them in water for 30 minutes. It is one of the secrets of preparing potatoes in an airfryer.

I drained the potatoes and dabbed them with kitchen towels to remove the excess. I seasoned the potatoes I threw in the airfryer. The new Philips Airfryer it has a smart sensor that automatically adjusts time and temperature, and for my amount of potatoes it is set at 170 degrees and 15 minutes, so that they are crispy and golden.

If you do not have such a device, you can also prepare the potatoes in the oven.

I also left the potatoes in the machine, during which time I started assembling the salad.

The salad leaves over which I added the pomegranate, thinly sliced ​​onion and avocado sprinkled with lemon juice so as not to oxidize.

After removing the potatoes from the pan, I replaced the sieve with the grill accessory of the appliance, in order to brown the squid tentacles nicely before they were added over the salad.

I set the device on the fish program with 5 minutes of cooking time.

As everything has been so simple so far, in the end you just have to get the potatoes together with the tentacles over the salad, sprinkle with dressing, season to taste (if necessary) and that's about today's salad.


How to prepare potatoes for salad

To start, wash the red potatoes well under a stream of cold water to remove all the soil from them. Then boil the potatoes, peeled, in a large pot of water. While the potatoes are boiling, let's take care of the other ingredients for this salad!

How to prepare the rest of the ingredients for the salad

Peel the onion, wash well under running water and chop the red onion scales. Then put the onion in a bowl, sprinkle a little salt on top and rub the onion well with salt, to give it a more intense sweetness.

In a small bowl add the juice of half a lemon, oil, a pinch of salt and a pinch of pepper and mix everything with a fork, resulting in an ideal dressing for this potato salad with capers.

How to assemble salad

After the potatoes have boiled enough, remove them from the worktop and leave to cool. After they have cooled, peel the potatoes and cut them into suitable cubes so that they are easy to eat. Then place the potato cubes in a large bowl.

Over the potatoes, add the dressing of lemon juice, oil, salt and pepper. Over these ingredients will be added sliced ​​boiled eggs, capers and sliced ​​donut. Then mix all the ingredients in the salad and capers with a kitchen spatula, to combine the ingredients very well and to blend their flavors.


Try it too… The tastiest chicken breast salad

It deserves to be done as often as possible - For this recipe, you need the following ingredients:

Necessary ingredients:

  • 600 g chicken breast
  • 500 g of ham
  • 6 pickles
  • 5 tomatoes
  • 6 eggs
  • 100 g of cheese
  • greenery
  • mayonnaise

Method of preparation:

1. For starters, boil the chicken. After it has cooled, we cut it into pieces.

2. Grate the cheese. Using a knife, cut the cucumbers into straws. We do the same with the ham.

3. Put the boiled eggs in a pot of water. After they have cooled, we cut them into pieces.

4. We cut the tomatoes into cubes.

5. In a bowl, mix all the ingredients mentioned above. At the end, season with greens and mayonnaise.

Enjoy your meal! Good appetite!


Greek chicken salad

A Greek chicken salad, is a tasty appetizer or a consistent dinner, which we can prepare quickly, with some ingredients that we have in the house.
It's all about Greek yogurt. Let's see what it's all about. Yogurt is a beneficial food for our health and because it is made from milk we will receive a quantity of animal protein, calcium, vitamin B2, B12, potassium and magnesium.
Unlike normal yogurt, Greek yogurt, after the preparation process, is forced to eliminate liquid whey and lactose, resulting in a yogurt with a thicker texture. Greek yogurt it is more consistent, has two to three times as much fat as normal yogurt. This yogurt is better tolerated by those who are lactose intolerant and contain more calcium.
Greek yogurt it can be mixed with garlic, blackberries, parsley to obtain sauces, but it can also be combined with fruits or cereals. Due to its thicker texture and stronger flavor, Greek yogurt is often used as a safer substitute for smoked, fried or mayonnaise.

Photo: Greek Salad & # 259 Chicken & ndash Archive & # 259 Burda Rom & acircnia

& Icirc & # 539i must:
1 chicken breast
1 cucumber
1 ro & # 537ie
1 sweet potato
1 onion & # 259 mic & # 259
2 cloves of garlic
salt
pepper
1 tablespoon mayonnaise
2 tablespoons Greek yogurt
6 m & # 259sline green stuffed
6 m & # 259sline black
fresh basil leaves & # 259t
Preg & # 259te & # 537ti a & # 537a:
Boil the chicken breast and the sweet potato peel and cut into slices. Cure & # 539i & # 537i wash the rest of the vegetables. Cut into cubes the boiled meat and onions, cucumbers and slices and roast the slices. In a bowl, mix the meat, cucumber, sweet potato, garlic, a few finely chopped green basil leaves, mayonnaise, yogurt, salt and pepper to taste.
Put the salad in a bowl and decorate it with slices of tomatoes, mashed green basil leaves. Serve it after you have cooled it for 10-15 minutes in the fridge.

Preparation: 20 min. Boiling: 45 min.
Elena Potra, B & acircrzava, Arad County


Beet and carrot salad (hypertension)

Although beetroot has the highest sugar level of all vegetables, most people can eat this vegetable several times a week without worrying, because the nutrients in beets have benefits for the body.

Beet lowers blood pressure. If you drink beet juice, it can help, that is, it lowers your blood pressure within a few hours. This benefit is due to beet substances, which help relax and dilate blood vessels, improving circulation and reducing blood pressure.

And carrots have benefits in terms of cardiovascular health. Antioxidants found in carrots can explain many of the benefits that provide protection to the cardiovascular system. And the richness of antioxidants in carrots protects our arteries, which are responsible for the circulation of oxygen-rich blood.

If you want to enjoy these benefits and keep your blood pressure under control, try this beet and carrot salad.


Video: Δροσερή σαλάτα με Κολοκυθάκια και πατάτα. Μία ελαφριά συνταγή για τις μεγάλες ζέστες του καλοκαιριού (October 2021).