Potato salad is a tasty and simple dish. A simple potato salad with only potatoes and onions can be used to create many new recipes. For example, potato salad with pickles.
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Preparation
Boil potatoes (young - in their uniform, old - peeled). Cut into cubes. Cut the onion into half rings and soak in a vinegar marinade with water or vegetable oil. Cut pickled cucumbers into cubes. Place the ingredients in a salad bowl.
Prepare the sauce. To do this, mix oil with mustard, add a little table vinegar. Season the salad with the sauce. Sprinkle with finely chopped herbs before serving.
Bon Appetit!
Another option for making potato salad with cucumber and onions.
Cool boiled potatoes, cut into slices. You do not need to cut off the skin from young potatoes. Thinly cut the onion into rings, place it in boiling water for a few minutes. Cut pickled cucumbers into thin slices too. Put on a plate in layers: potatoes, cucumbers, onions.
Prepare the dressing. It includes: vinegar, mustard, vegetable oil. Mix all the ingredients for the dressing and pour the dressing over the food on the plate.
From above, you can decorate the salad with herbs. Bon Appetit!
Products that you need for the salad:
Preparation:
Boil the potatoes and cool. Cut it into thin slices. Cut the tomatoes and onions into thin rings or half rings. Pour boiling water over the onion. Cut the pepper and cucumbers into slices.
Put all prepared foods in a salad bowl. Stir, add salt, pepper, season with oil. Sprinkle with coarsely chopped herbs on top.
This salad turns out to be both delicious and beautiful! Bon Appetit!
It is very tasty and turns out to be a potato salad with pickled cucumber and egg. Plus it's filling and nutritious. We will need:
Preparation:
Boil potatoes, peel, cool. Cut the potatoes into cubes, cut the pickles and pickled cucumbers in the same way.
Finely chop the onion into rings, dip it in boiling water for a short time or pickle it beforehand so that it is not too bitter and harsh. Boil the eggs, cool and finely chop.
Mix the ingredients, add salt, pepper, mayonnaise. Put in a salad bowl, sprinkle with green onions for beauty.
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Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Many housewives are worried about the lack of time to create delicious and varied dishes. If such circumstances arise, use one of the recipes with a photo of potato salad. The main ingredient is a hearty product, and vegetables, meat, sausages or sausages can be used as a supplement.
Making potato salad is very simple. The whole process comes down to several stages, which can be traced on the recipes with the photo:
There are a variety of potato salad recipes. Instructions with a photo will help you to prepare a product with high quality. Each housewife will be able to experiment not only with the combination of ingredients, but also with the shape of the main ingredient by choosing:
Among the dishes of German cuisine, the inhabitants of our country will like salad with potatoes. The recipe for this delicious meal includes simple ingredients that can be easily found in the kitchen in every home. To spice up the German salad mix, you can add Bavarian sausages. The dish will come out very fragrant and satisfying. Increase the amount of fresh vegetables to reduce calories.
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American Potato Salad is a simple recipe using available ingredients. Dressed with mayonnaise, it turns out to be hearty and nutritious. To lighten the meal, use classic, low-fat, unsweetened yogurt for the salad mix. Fresh celery, which is part of the composition, will make the salad much healthier.
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A salad of potatoes and pickles is a good and tasty budget option for lunch or dinner. In addition to the two main ingredients, you can include green beans, green peas, or olives. Additional components will add piquancy to the aroma and taste. A salad mix with cucumbers and potatoes is great for a quick and easy snack.
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This salad with bacon and potatoes will suit lovers of mouth-watering dishes with a bright taste. In addition to saturation from this treat, you will receive a lot of positive impressions and gustatory sensations. You cannot call it dietary: for those who follow the figure, such a mixture will not work. However, if there are no problems with excess weight, you can sometimes indulge yourself with a spicy Austrian salad.
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With its composition and taste, potato salad with peas resembles the famous Olivier. However, due to the lack of meat ingredients and mayonnaise, the dish can be successfully used as part of the diet of vegetarians or during fasting. An easy-to-prepare product will delight you with its simplicity and wonderful taste. A hearty salad can be replaced, for example, with dinner.
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This variation of the product is often referred to as Chinese or Korean. The appearance of the salad with potato strips resembles an Asian dish. Another similarity is the presence of spicy ingredients in the composition: garlic and ginger. When cooking, pay attention to the fact that potato chips should be fried in a large amount of vegetable oil.
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A key ingredient in a mushroom and potato salad is a great alternative to meat. Champignons are not inferior in nutritional value, but they bring an amazing aroma and give tenderness to the product. Creamy dressing will perfectly emphasize the bright taste of mushrooms, and canned cucumbers will make the product original and spicy. It is better to eat salad for lunch, since it is not low in calories.
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An original warm potato salad can easily replace the main dish on your table. The nutritional value of the product is provided by sausages, which, if desired, can be replaced with small sausages or pieces of meat. It is easy to get enough of a salad made according to this recipe, feeling its wonderful taste and aroma. In preparation, the recipe is simple, suitable for housewives who do not like to spend a lot of time in the kitchen.
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The most famous product with these ingredients is one that includes beets, mashed potatoes, fish and mayonnaise. However, for those who do not want a high-calorie meal, there is an alternative salad recipe. It is easier to prepare and less time consuming. The herring can be substituted with other canned fish, such as tuna, if desired.
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The simplest, but at the same time satisfying recipe is a salad with potatoes and eggs. The composition of the product includes fresh vegetables, which help to reduce the total calorie content. In the process of preparing a delicious potato salad, you need to lay each ingredient in a separate layer. This feature will help you to feel the shades of taste of each component separately.
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Marinade for onions:
If you do not have salted cucumber pickle, then for pickling onions, use ordinary drinking water 150 milliliters and 1-1.5 tablespoons of vinegar 9%. In time, we also leave the onion to infuse for 15-20 minutes.
It only took a few minutes: you made the lean potato salad quick and easy! This amazing combination - potatoes with pickled onions and pickles - delights. Such a salad during fasting or fasting days will be a real godsend. Try it - and you will understand everything yourself! Join us: and stay up to date with new simple, delicious instant dishes from "Very tasty"!
Potatoes rightfully take pride of place on our table. Potatoes contain a sufficient amount of nutrients. In terms of vitamin C content, it surpasses onions, grapes and red currants. Potatoes are also a major source of potassium. In terms of nutritional value, potatoes are almost not inferior to cereals. There are not very many proteins in potatoes, but they are better balanced in composition than other vegetables. For good nutrition, it is enough to eat 100 g of potatoes every day. Eating potatoes in moderation does not threaten your weight.
Potato salads are easy to prepare at any time of the year. Depending on the season, you can use onions or green onions, fresh or dried greens, freshly removed from the garden or canned vegetables in them. The ratio of products can be changed, it is only important that the basis of the dish is potatoes.
500 g potatoes, 300 g sauerkraut, 100 g onions, 50 g cranberries, 50 ml vegetable oil.
Cut boiled potatoes and onions into cubes, add cabbage and cranberries. Pour vegetable oil over the salad and stir. -
500 g of potatoes, 200 g of sauerkraut, 200 g of mushrooms, 100 g of onions, 50 ml of vegetable oil, sugar, salt.
Peel the potatoes, boil, cool, cut into thin slices. Add finely chopped boiled champignons, sauerkraut mixed with sugar, and onions, cut into rings. Stir and season with vegetable oil.
300 g potatoes, 100 g sauerkraut, 100 g pickles, 50 g onions, 50 ml vegetable oil, salt.
Cut boiled potatoes, cucumbers and onions into cubes, add sauerkraut, salt. Stir and season the salad with vegetable oil.
300 g potatoes, 200 g sauerkraut, 100 g green apples, 50 g onions, 50 g cranberries, 50 ml vegetable oil, 50 g parsley, salt.
Boil potatoes, cool, cut into strips. Add the coarsely grated apple, sauerkraut, finely chopped onions. Salt the salad, season with vegetable oil, mix, put in a salad bowl and sprinkle with cranberries.
300 g of potatoes, 300 g of savoy cabbage, juice of 1 lemon, 50 g of horseradish, 50 ml of vegetable oil, black pepper, salt.
Cut the boiled potatoes into strips. Chop and simmer cabbage. Mix the prepared ingredients, add horseradish chopped on a fine grater, salt and pepper, season the salad with lemon juice and butter.
500 g of boiled potatoes, 25 g of horseradish, 200 g of boiled beets, 50 ml of vegetable oil, salt, ground black pepper - to taste.
Peel and cut boiled potatoes and beets into small cubes, add grated horseradish, salt, pepper, season with vegetable oil, mix well and let the salad stand for 1-2 hours.
500 g potatoes, 200 g beets, 100 g cabbage, 25 g parsley.
For the marinade: 6 tbsp. tablespoons of vegetable oil, 6 tbsp. tablespoons of vinegar, 4 tbsp. tablespoons of water, 1 teaspoon of mustard, black pepper, salt - to taste.
Cut the boiled potatoes into cubes. Season the potatoes with 2 tbsp marinade. spoons of water, 2 tbsp. tablespoons of vinegar, mustard, salt and 2 tbsp. tablespoons of oil. Peel the boiled beets and cut into slices 1 cm thick. Season with the same marinade, just put a little pepper instead of mustard. Season the cabbage, cut into strips with a mixture of oil and vinegar (2 tablespoons each), sprinkle with finely chopped herbs, salt and mix. Leave the vegetables prepared in this way for 1-2 hours, then put the potatoes in a heap in the middle of the dish, spread the beetroot slices around and make a wreath of cabbage.
300 g of potatoes, 100 g of beets, 100 g of mushrooms, 100 g of apples, 50 g of onions, 50 g of cranberries, 50 ml of vegetable oil.
Dice boiled potatoes, beets and mushrooms, as well as apples and onions. Combine and add cranberries. Season the salad with vegetable oil.
500 g potatoes, 100 g beets, 100 g white beans, 50 ml vegetable oil, 1 tbsp. a spoonful of vinegar, herbs, pepper, salt.
Peel the potatoes and beets boiled in the peel, cut into cubes, add boiled beans, herbs, pepper, salt, vinegar, oil. Mix all the ingredients of the salad.
300 g of potatoes, 100 g of green peas, 100 g of tomatoes, 50 ml of vegetable oil, dill, salt - to taste.
Season the boiled and diced potatoes, green peas and finely chopped tomatoes with salt and stir. Season with vegetable oil. Sprinkle with finely chopped dill and serve the salad.
300 g potatoes, 100 g eggplants, 100 g tomatoes, 50 g horseradish, 50 ml vegetable oil, herbs, salt.
Boil the potatoes in their skins and cut into cubes. Cut the tomatoes into thin slices. Peel raw eggplants and cut into small cubes. Grate horseradish on a fine grater. Mix all products, salt and season with vegetable oil. Decorate the salad with herbs.
300 g of potatoes, 100 g of cucumbers, 100 g of tomatoes, 100 g of green onions, salt - to taste, 50 ml of vegetable oil, dill, 10-12 leaves of green lettuce - for decoration.
Dice the boiled potatoes and onions. Cut the tomatoes and cucumbers into slices. Mix everything and salt. Lay out green salad leaves beautifully on the dish, put the salad on them. Season salad with vegetable oil, sprinkle with dill herbs.
300 g of potatoes, 50 g of sweet pepper, 100 g of tomatoes, 100 g of cucumbers, 50 g of onions, 50 ml of vegetable oil, salt, 30 ml of vinegar, dill, parsley, celery - to taste.
Peel and cut boiled potatoes into strips. Cut tomatoes into slices, cucumbers - into slices, onions and peppers - in half rings, add salt, vinegar, herbs. Mix all salad products. Put in a salad bowl and season with oil.
300 g potatoes, 100 g radishes, 100 g cucumbers, 100 g tomatoes, 10-12 green lettuce leaves, 25 g green onions, salt, herbs - for decoration.
Cut boiled potatoes, fresh cucumbers, tomatoes and radishes into slices. Mix with lettuce, cut into 3-4 pieces, onion, chopped into rings. Season with vegetable oil. Decorate the salad with herbs.
300 g of young potatoes, 100 g of cucumbers, 100 g of tomatoes, 100 g of boiled beans, 25 g of green onions, 50 ml of vegetable oil, salt - to taste, herbs - for decoration.
Boiled potatoes, cucumbers, tomatoes, finely chop the onion, add beans, salt and mix. Season the salad with vegetable oil. Decorate with herbs.
300 g of potatoes, 2 dense salted tomatoes, 50 g of onions, salt, 1/2 lemon juice, 50 ml of vegetable oil, dill and celery.
Boil potatoes in their skins, peel, cut into thin slices. Cut the tomatoes into large slices. Cut the onion t into half rings. Mix prepared foods, salt, add chopped herbs, sprinkle with juice squeezed from half a lemon. Season the salad with vegetable oil.
800 g of potatoes, 1 glass of vinegar, 1 clove of garlic, 25 g of celery root, 50 g of onions, 75 ml of vegetable oil, parsley, fresh cucumbers, capers, salt, black pepper.
Boil the potatoes in a peel, quickly peel and hot cut into slices, lightly salt. Sprinkle with chopped onions, top with vinegar, preheated with chopped garlic and finely chopped celery. Mix everything thoroughly, let the vinegar soak, drain the excess, pour over with vegetable oil. Add finely chopped parsley, fresh sliced cucumbers, finely chopped capers to the salad, add pepper. Stir gently and transfer to salad bowl.
500 g of potatoes, 100 g of celery root, 100 g of cucumbers, 100 g of sweet pepper, 100 g of radish, 50 g of onions, 1 tbsp. a spoonful of wine vinegar, 50 ml of vegetable oil, red ground pepper, salt.
Boil potatoes and celery, cool and peel. Cut all vegetables into small cubes, mix. Mix vegetable oil with spices and wine vinegar. Season the salad with the prepared sauce, mix gently, and put in a salad bowl,
300 g of potatoes, 200 g of pickled or pickled cucumbers, salt, pepper, 50 g of dill, 50 ml of vegetable oil.
Boil the potatoes in a peel, peel, cool and cut into slices. Cut the cucumbers into slices as well. Combine the products, add finely chopped dill, pepper, salt to taste, mix and season the salad with vegetable oil.
Potato roll salad with pickles
600 g potatoes, 200 g green onions, 2 cloves of garlic, 2, tbsp. tablespoons of finely chopped dill, 200 g of pickled cucumbers, 100 ml of vegetable oil, salt to taste.
Peeled boiled potatoes are well pounded into a homogeneous mass with a wooden pestle, add finely chopped onions, rub garlic with salt, 1 tbsp. a spoonful of dill, 50 ml of vegetable oil and mix well. Add diced pickles to the cooled mass, salt and mix well. Form a roll from the resulting mass, put in an oval dish, pour over with vegetable oil and sprinkle the salad with finely chopped herbs and onions.
300 g potatoes, 100 g canned sweet peppers, 100 g canned green peas, 100 g pickled or pickled cucumbers, 50 g carrots, 50 g onions, salt to taste.
Boil potatoes and carrots, cool, peel and cut into cubes. Also cut cucumbers, bell peppers and onions. Combine prepared foods, add green peas, salt, mix salad and season with vegetable oil.
300 g of potatoes, 100 g of canned cucumbers, 100 g of carrots, 50 g of onions and 50 g of green onions, 50 ml of vegetable oil.
Cut boiled potatoes and canned cucumbers into strips, grate raw carrots, cut onions into half rings. Salt the chopped vegetables, mix, season with vegetable oil. Sprinkle the salad with chopped green onions before serving.
500 g potatoes, 50 ml water, 50 ml vinegar, salt, pepper, 1 tbsp. a spoonful of sugar, 100 g of onions, 100 g of pickled cucumbers, 200 g of apples, 50 ml of vegetable oil, 2 tbsp. tablespoons of finely chopped green onions.
Peel the potatoes, boiled in their skins, cut into circles. Bring water with vinegar, salt, pepper, sugar, diced onions to a boil, let it boil a little, pour over potato slices and let it soak well. Cut cucumbers into slices, apples into slices. Combine cucumbers and apples with potatoes, watering everything with vegetable oil. Add chopped green onions to the salad, mix everything, let the salad drink again with the filling.
500 g of potatoes, 100 g of pickles, 100 g of apples, 100 g of young beets, 50 g of onions, 50 g of parsley, 50 ml of vegetable oil, 1 tbsp. spoon. vinegar, salt to taste.
Bake well washed potatoes in the oven. Peel the cooled potatoes, cut into small cubes and mix with diced cucumbers, finely chopped onions and herbs. Cut the apples and beets into strips, add to the salad and season with salt. Season the salad with vinegar and oil.
400 g potatoes, 100 g walnuts, 100 g apples, 30 ml vinegar, 50 ml vegetable oil, salt and black pepper.
Cut boiled potatoes into slices, add peeled and sliced apples, finely chopped nuts. Season the salad with a sauce made from vegetable oil mixed with vinegar, salt and pepper. Chill well and serve, garnish with nuts.
300 g potatoes, 200 g apples, 100 g celery root, juice of half a lemon, 1 tbsp. a spoonful of mustard, 50 ml of vegetable oil, salt, pepper.
Bake the washed and dried potatoes in the oven, peel, cool and cut into strips. Cut the celery into very thin strips or grate on a coarse grater. Peel and cut the apples. Combine prepared foods, salt and pepper. Season the salad with a mixture of vegetable oil, lemon juice and mustard.
450 g of potatoes, 200 g of apples, 50 g of celery root, 100 g of green lettuce, 30 ml of vinegar, 50 ml of vegetable oil, parsley, salt - to taste.
Boil the potatoes, chill, peel and cut into slices. Cut apples, peeled and core, into slices, celery into strips, green salad into wide strips, leaving a few leaves to decorate the salad. Combine prepared foods, salt, season with vinegar and vegetable oil. Mix well and put in a salad bowl on lettuce leaves with a slide, decorate the salad with parsley sprigs.
300 g of potatoes, 100 g of apples, 100 g of celery root, 100 g of green salad, salt, 30 ml of vinegar, 50 ml of vegetable oil, 25 g of dill.
Boil potatoes and celery in salted water. Peel and core the apples. Cut vegetables and apples into cubes. Cut the green salad into thin strips. Mix everything, salt, pour with vinegar and vegetable oil. Put in a salad bowl, sprinkle with dill herbs.
300 g potatoes, 100 g apples, 100 g canned green peas, 50 ml vegetable oil, 2 tbsp. tablespoons of finely chopped parsley and celery.
Cut boiled potatoes and apples into cubes, add green peas. Salt. Stir the salad and season with vegetable oil. Sprinkle with herbs.
300 g potatoes, 200 g apples, 100 g pickles, 50 ml vegetable oil, 30 ml vinegar, salt, black or ground red pepper, 50 g onions.
Mix the diced boiled potatoes, apples and cucumber. Pour the salad with a mixture of vegetable oil, vinegar, salt, pepper and finely grated onions and let it soak a little.
200 g of potatoes, 200 g of pickled apples, 50 ml of vegetable oil, herbs, salt.
Cut potatoes and apples into cubes and season with salt to taste. Season the salad with vegetable oil and sprinkle with finely chopped herbs.
500 g of potatoes, 50 ml of wine vinegar, salt and ground black pepper - to taste, 50 ml of olive or other vegetable oil, 1 head of lettuce, 100 g of chopped walnuts.
Boil the potatoes in their skins, cool, peel and cut into cubes. In a small bowl, beat the vinegar, salt and pepper and beat in the oil. Drizzle 1/3 of the dressing over the potatoes and stir gently. Wash and dry the lettuce leaves thoroughly. Break large leaves in half. Stir the leaves with 1/4 of the dressing before serving. Arrange the leaves on a platter. Drizzle the remaining dressing over the potatoes. Add walnuts, leaving some for garnish. Mix gently. To lay out potato salad on the leaves. Decorate with the remaining walnuts.
300 g of potatoes, 100 g of chopped walnuts, 50 ml of vegetable oil, salt, pepper, 50 g of raisins.
Cut the boiled potatoes into slices. Lay the potatoes in a salad bowl in layers, sprinkling each layer with salt and pepper, nuts and sprinkling with vegetable oil. Put pre-steamed and dried raisins on top of the salad.
400 g of potatoes, 200 g of oranges, 50 ml of olive oil, sugar, ground black pepper - to taste, 50 g of walnuts, green salad leaves - for decoration.
Cut the boiled potatoes into cubes. Chop the nuts. Chop oranges finely and sprinkle with sugar. Combine all salad products, mix, salt, pepper, season with olive oil, put on lettuce leaves, sprinkle with nuts.
900 g potatoes, 16 shallots or 8 small white onions, 1 teaspoon salt, 3 tbsp. tablespoons of olive oil, 250 g of green beans, 1 tbsp. spoon of lemon juice, 1 teaspoon of mustard, 75 g of pitted olives, 4 tbsp. tablespoons of chopped greens of oregano, mint or parsley, 50 g of pine nuts.
Heat the oven to 220 ° C. Peel the white onion and cut it in half (leave the shallots intact). Cut the potatoes into 1 cm thick circles. Stir the onion, potatoes, salt and 1 tbsp. a spoonful of butter on a large baking sheet. Fry in the oven for 30 minutes. Then add the green beans and another 1 tbsp. a spoonful of oil. Cook for another 15 minutes, until vegetables are tender. To prepare the dressing, stir in the lemon juice, mustard, herbs, olives and the remaining oil. Place the fried vegetables in a bowl with the dressing and mix thoroughly. Before serving, place potato salad on a serving dish or large flat dish, sprinkle with pine nuts. Serve the salad hot or chilled.
900 g potatoes, 12 unpeeled chives, 2 tbsp. spoons, fresh rosemary, rosemary sprigs, salt, ground black pepper and 2 tbsp. tablespoons of olive oil; 200 g small onions, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 350 g of small beets, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 50 ml of lemon juice, 25 g of a mixture of fresh herbs.
Heat the oven to 190 ° C. Cut raw potatoes in half or 4 pieces. Stir in potatoes, garlic, oil, rosemary, salt and pepper. Arrange vegetables on a baking sheet in one layer. Stir in onion, oil, salt and pepper and place on another baking sheet. Stir the beets, butter, salt and pepper and place on the third baking sheet. Cover each baking sheet tightly with foil and bake vegetables until soft for 35-40 minutes. Remove the foil from the baking sheet with potatoes after 20 minutes so that the potatoes and garlic are browned. Drain juice from baking sheets with beets and onions and add lemon juice to it. Arrange the baked vegetables on a platter around a pile of fresh herbs. Drizzle the dressing over the vegetables. Serve the salad on the table at room temperature.
300 g of potatoes, 100 g of beets, 100 g of carrots, 50 g of onions, 100 g of green peas, 50 g of parsley, dill and basil, 100 ml of vegetable oil for frying, red ground pepper, caraway seeds, cloves, salt.
Peel the potatoes, cut into long thin strips, dry with a napkin. Boil carrots and beets, cool, cut into strips. Cut the onion into rings. Add a mixture of all spices to the hot vegetable oil, fry the vegetables in small portions one by one (potatoes, carrots, onions, beets), drain the excess oil. Mix the cooled prepared vegetables, put on a dish, sprinkle with green peas on the salad and garnish with herbs.