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- Boil the potatoes in their skins and then peel them and cut them into thin slices. Boil hard-boiled eggs and cut them into slices,
- Cut the onion into small pieces, cut the lettuce into small pieces
Mix everything with mayonnaise and salt, pepper. Serve after being cold for about 1 hour.
Oriental salad, simple fasting recipe
Oriental salad, simple fasting recipe with step-by-step pictures. Oriental salad, culinary recipe. How to make a tasty oriental salad. Potato and pickle salad, oriental salad.
Oriental salad is one of the extremely popular recipes among Romanians. No wonder, if we consider that it is a dish that uses cheap and handy ingredients in any household: potatoes, onions and pickles. Along with these, they find their place and other ingredients, according to taste. Among the most common are eggs, fresh vegetables & # 8211 especially peppers or donuts, which go great with oriental salad. Tomatoes, cucumbers, radishes, lettuce or, why not, some bellows cheese or leftover meat from the last steak are also added in season.
We, in our family, for example, never laid eggs. This is also because we are used to cooking oriental salad, especially during Lent. My grandparents, God rest them, held all the posts with the greatest naturalness and simplicity, without ever giving the impression that they were making any special effort.
I remember that every day of fasting, on the kitchen table sat a bowl of oriental salad, covered with a transparent glass lid and ready to be offered to anyone in the house was overcome by hunger. And, God, it was good! We, the children, were not counted among those who fasted, but we were definitely the ones who won the salad bowl first, making the grandmother make another round for the hungry crowd in the house.
OTHER POTATO SALAD RECIPES
I think every family has their own favorite version of oriental salad. We like to add capers. This is not a very popular ingredient in Romanian refrigerators, but we caught its taste and we always have a jar of pickled capers in the refrigerator, ready to complete any food we would like with a touch of Mediterranean breezes.
We also don't design oriental salad without pickles. Usually, we prefer pickled donuts that add color, but in their absence, pickled cucumbers work just as well.
A small detail that I learned from my mother-in-law was to cut the potatoes while they were still hot and mix them immediately with oil, carefully mixing. My mother did not take this detail into account and somehow I had a term of comparison. In my opinion, hot potatoes mixed with oil develop a special flavor. Even if this step is not strictly followed, the oriental salad is still tasty, especially if it is left for a while before being served to have time to develop its flavors.
Oriental potato salad
I really, really like everything you put on facebook. The way you present the recipe is ideal for those who want to make cooking a pleasant activity, present everything very clearly so that it seems that everything is very easy. Congratulate! I hope you do not give up and I lose the pleasure of enjoying what you presented. I wish you many satisfactions from this teaching activity.
Thanks for the nice words, I'm really glad I didn't miss the message (I did it in the first phase)! I'm not the man to give up easily, especially now that I know that giving up would deprive someone of the little pleasures of the kitchen :) By the way, after reading the message, I felt a little guilty for not being more sober when I answer, maybe not everyone likes my "quotes".
Ingredients for the potato salad recipe with onion and mayonnaise
- 1.2 kg of potatoes
- 6 eggs
- 1 medium onion
- 300g mayonnaise
- 3 raw yolks
- 2 tablespoons mustard
- 300 ml sunflower oil
How do we prepare the potato salad recipe with onions?
The potatoes must be of medium size because they will boil in the peel and penetrate well. Put them to boil in water with 1 teaspoon of salt, about 30 minutes and check with a fork when they are ready.
Eggs are also boiled until hard. Boil for about 5-6 minutes from the moment the water boils.
Meanwhile, prepare mayonnaise:
Beat the yolks and mustard with the mixer and add the oil, 50 ml at a time, until it reaches the desired composition.
Peel a squash, grate it and cut it into medium-sized cubes. Eggs are also crushed. Cut the onion into juliennes.
Put all the ingredients in a large bowl and mix carefully with 2 tablespoons of wood so as not to crush the potatoes.
You can also add a little freshly ground pepper.
The recipe and the photos belong to Maria Pintean and participate with this recipe in the Great Winter Contest 2019: cook and win
Potato salad with smoked sprot
Potato salad with smoked sprot, a tasty and satisfying dish. It is easy to prepare, and the ingredients can vary depending on the tastes.
It can be served hot, not allowing the potatoes to cool completely.
- 1 kg of potatoes
- 2 red onions
- juice of 1/2 lemon
- 2 fresh donuts
- 250 gr smoked sprot
- enough water to cover the potatoes
- mayonnaise from:
- 1 yolk
- 1 teaspoon mustard
- 250 ml oil
- juice of 1/2 lemon
- salt to taste
[preparation title = & # 8221Preparation & # 8221]
Here is how to prepare the recipe Potato salad with smoked sprot!
First we put the well-washed potatoes, to boil, in enough water to cover them.
Let them boil until they penetrate the fork test, about 20 minutes on medium heat.
Meanwhile, prepare the rest of the ingredients.
We clean the onion, cut it into juliennes, put it in a bowl, then sprinkle salt on it and sprinkle it with the juice of 1/2 lemon.
Put a lid on the bowl and let it rest like this until we mix it with the rest of the ingredients.
The donuts, we wash them, we clean them of stalks and seeds and we cut them julienne.
We put them in a bowl.
Remove the heads and tails from the fish and add them to the bowl over the donuts.
Drain the water from the potatoes, pass them through a stream of cold water, then clean them and cut them into larger cubes.
We add them in a bowl, separate from the rest of the ingredients.
We make a classic mayonnaise.
Mix an egg yolk with a teaspoon of mustard and a little salt and drip oil little by little, mixing vigorously, and when it thickens, add the juice of 1/2 lemon and drizzle oil until you get the desired consistency.
Mix the mayonnaise with the potatoes from the bowl, then add the rest of the ingredients and mix them lightly so that they don't crush.
You can also add olives or even other ingredients, according to everyone's taste.
Simple recipe potato salad with onion and sour dressing & # 8211 oriental spring salad
Simple recipe potato salad with onion & # 8211 oriental spring salad without olives and boiled eggs. Potato salad with simple vinegar and oil dressing and decorated with red, green and radish onions (spring). A dietary, sour and tasty salad that we eat with fatter or heavier steaks.
This one potato salad with red and / or green onions and plain vinaigrette with vinegar We usually do it for Easter, along with the traditional lamb steak. It is also a fasting salad recipe, not just garnish. And this year I accompanied the red lamb meat with this simplified oriental salad. Heavy or fatter meat requires a sour salad so potato salad with onions is the perfect garnish! see here how I made the delicious lamb meat in the oven.
If he kept mentioning the oriental salad, I have to bring clarifications about it. It also contains olives and boiled eggs and for Easter all we want is to supplement the menu with eggs. You can find her recipe here. And her dressing differs being based on oil, mustard and lemon juice.
For simple potato salad with onions we use peeled potatoes. They can be boiled 1-2 days before and peeled only when used (so as not to dry out). Potato varieties for salads are from the & # 8222soap & # 8221, ie not floury. In supermarkets you can find salad potatoes ready sorted and packed in nets. The floury ones are crushed to boil and we don't want that.
Depending on the season, we choose white, red or green onions. In spring we make a mix of red and green onions.
In addition, the potato salad is good to stay cold for at least a few hours (after seasoning) in order for the components to take place. So we can assemble it in the evening, put it in the cold (covered) and decorate it before serving, the next day. It is also very comfortable for the housewife because it gets rid of a worry.
You can also make salads with purple potatoes see here.
From the quantities below it results approx. 6 servings of potato salad. It can be stored in the refrigerator for 2-3 days without any problems. It's getting tastier every day!
- 600 g potatoes
- 5-6 ridichi
- 2 tablespoons olives
- 1 small onion (a salad or a green onion)
- 2 tablespoons oil
- juice from half a lemon
- 2 tablespoons chopped dill
- salt and pepper to taste
Wash, peel and boil the potatoes. I had new potatoes that I washed and peeled only part of the peel because they had small stains and I boiled them for about 15 minutes. If you use old potatoes, boil them. until soft, then peel and chop into cubes.
Put them in a bowl, put sliced radishes, finely chopped onion, dill and olives.
Mix the olive oil with the lemon juice, salt and pepper. Pour the dressing over the salad and mix gently.
*If you want a rich derssing, add a teaspoon of mustard or yogurt. Or, in the liqueur of olive oil you can put two pieces of mayonnaise.
Eat salad immediately. Enjoy!
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Italian potato salad
ingredients for 8 servings: 750 g red potatoes, salt, 1 onion, 6 tablespoons white wine vinegar, pepper, a zucchini, 6 tablespoons olive oil, 1/2 lettuce, 250 g tomatoes, 100 g pitted black olives , pine seeds (can be replaced with cumin), 1 clove of garlic, 1 bunch of parsley.
Method of preparation:
Boil the potatoes in salted water for 20 minutes. Drain the water, peel and cut into slices. Peel an onion and cut it in half, then into slightly thicker slices, boil it in water with 3 tablespoons of vinegar, salt, pepper and a pinch of sugar (the liquid must be well seasoned). Pour the onion liquid over the chopped potatoes, stirring lightly so that they do not crumble and leave to marinate for an hour. Separately, peel the zucchini, cut in half, then into thicker slices. Fry briefly, on both sides, in two tablespoons of hot oil, then allow to cool. Wash and choose the salad, put it to drain in a sieve. Wash the tomatoes and cut into slices. Brown the pine nuts in a pan without lard. Mix the rest of the oil, vinegar, salt and pepper. Peel a squash, grate it and squeeze the juice. Put all, together with the black olives, over the potato salad. Stir gently, sprinkle chopped parsley on top.