Potatoes in the post-Soviet space are the second bread, because it goes well with a variety of other products. Therefore, it is considered one of the important ingredients for preparing salads.
Recipe content:
- Potato secrets
- Potato salad with vegetables
- Potato and Chicken Salad
- Salad with potatoes and mushrooms
- Boiled potato salad
- Salad with potatoes and carrots
- Video recipes
Potatoes are the most important vegetable crop. It is one of the main sources of vitamins and, above all, vitamin C. Tubers contain starch, protein, sugar and mineral salts. Therefore, they are considered a valuable food product. And besides, potatoes are a wonderful technical raw material for the textile, canning and confectionery industries. However, it is most widely used in cooking. More than 1000 different dishes are known in the world. Therefore, many cookbooks have a separate chapter for potatoes. After all, this is not only the participation of potatoes in the well-known Olivier salad, vinaigrette or herring under a fur coat, but a whole category of hearty dishes, where potatoes play a major role.
For potato salads, potatoes are suitable, both young and regular. It is preferable to use varieties intended for cooking. During cutting, they retain their shape well and do not break when mixing the components. Usually a vegetable for a salad is boiled in a uniform. But here it is important not to digest it. As soon as it is easy to pierce with a fork, immediately remove the pan from the stove. It is better to peel the tubers warm. For dressing salads, use any sauces and spices. This is vegetable oil, and yogurt, and mayonnaise, and sour cream, and mustard. The dish is served on its own or as a side dish for meat or fish.
Potato secrets
These simple secrets and tips will help you preserve all the beneficial properties of the vegetable, its wonderful taste and beautiful appearance.
- Young potatoes are easier to peel when dipped in hot and then cold water.
- To keep the potatoes in shape, salt them at the end of the boil.
- Tubers are boiled over moderate heat, otherwise they will boil on top, but inside they will remain solid.
- Jacket potatoes are easier to peel if they are sprinkled with cold water after boiling.
- Does the vegetable darken during cooking? Then add 1 tablespoon to the water. table vinegar per 1 liter of water.
- The tubers will taste better if you add garlic cloves, dill and bay leaves.
- To prevent the finished vegetable from darkening, store it in water, but no more than an hour, after which vitamin C will begin to break down in it.
- To prevent the potato salad from being sticky, pour boiling water over the hot pieces of tubers.
- Potatoes boiled in their skins will not crumble if they are pierced in several places with a fork before boiling.
- When cooking, the water should not cover the tubers higher than 1 cm. The more water, the more nutrients will dissolve in it.
- Old sprouted potatoes cannot be boiled unpeeled - a poisonous substance accumulates under the skin - solanine.
- The greened vegetable is not eaten - it is solanine that penetrated deeper layers.
Potato salad with vegetables
One of the simplest and most budgetary dishes is dishes made from vegetables. Vegetable potato salad is no exception. It is affordable and simple, yet no less delicious than complex multi-ingredient snacks.
- Caloric content per 100 g - 117 kcal.
- Servings - 6
- Cooking time - 40 minutes (of which 30 minutes for boiling and cooling potatoes)
Ingredients:
- Potatoes - 6 pcs.
- Tomatoes - 3 pcs.
- Cucumbers - 3 pcs.
- Vegetable oil - for dressing
- Salt to taste
- Onions - 1 head
Preparation:
- Rinse the potatoes and boil them in the skins with the addition of salt. After chilling, remove the skin and cut into cubes.
- Wash fresh tomatoes and cut into wedges. To make tomatoes look beautiful in a salad, choose a small size. Cherry is the ideal choice.
- Peel the onion and chop a quarter into rings.
- Combine food, add oil, season with salt and stir.
Potato and Chicken Salad
To prepare this salad, you need a minimum of time. At the same time, it comes out gentle and satisfies the feeling of hunger well.
Ingredients:
- Chicken fillet - 250 g
- Green peas - 200 g
- Young potatoes - 2 pcs.
- Salt to taste
- Hard cheese - 200 g
- Pickled mushrooms - 100 g
- Sour cream - 100 g
Preparation:
- Peel and boil young potatoes. Refrigerate and cut into large strips.
- Cut the chicken fillet into strips, boil and chill.
- Cut the cheese into slices.
- Rinse the pickled mushrooms under running water and drain off excess liquid. Cut large caps into strips.
- Combine all products with green peas, season with salt and mayonnaise.
- Stir, refrigerate and treat. If you wish, you can season the dish with a little more horseradish.
Salad with potatoes and mushrooms
Salads are always impromptu. To diversify the taste of a familiar dish, you just need to add a new ingredient, and it will immediately sparkle in a different way. This salad is perfect for lean and vegetarian meals. And the main component will be mushrooms.
For the preparation of mushrooms, you should know some subtleties. First, they are not boiled or fried over high and low heat, otherwise they will become tough or flabby. Mushroom broth should boil over medium heat. Second, finely chopped mushrooms will be ready in 10-15 minutes, large ones in 20-25 minutes. Third - no hot spices are added to mushroom dishes, they will drown out the mushroom taste.
Ingredients:
- Potatoes - 3 pcs.
- Pickled cucumbers - 3 pcs.
- Salt to taste
- Champignons - 500 g
- Green peas - 1 can
- Vegetable oil - for frying and dressing
- Table vinegar 9% - 1 tablespoon
- Onions - 1 pc.
Preparation:
- Wash the potatoes, boil, chill, skin and cut into cubes.
- Wash the champignons, cut into large pieces and fry in oil in a pan.
- Cut the pickled cucumbers into cubes.
- Peel the onion, chop it into half rings and marinate in vinegar.
- Drain the liquid from the green peas.
- Combine all foods, season with salt, add oil and stir.
Boiled potato salad
Potatoes are a versatile ingredient that can be used to make both a simple country side dish and a gourmet restaurant hot. Well, salads with him are simply delicious. They are hearty, tasty and festive.
Ingredients:
- Potatoes - 4 pcs.
- Apple - 1 pc.
- Herring - 1 pc.
- Red onion - 1 pc.
- Table vinegar 9% - 1 tablespoon
- Salt to taste
- Mustard - 1 tsp
- Vegetable oil - 4-5 tablespoons
Preparation:
- Boil the potatoes in their skins. Season with salt 5-7 minutes until soft. Dip the tubers in cold water for 10 minutes, peel and cut into large wedges.
- Peel, wash and chop the red onion. Pour in vinegar and warm vodka. Leave to marinate for 15 minutes.
- Remove the film from the herring, cut off the head and tail, divide into fillets, remove the bones and ridge. Wash the fish, dry and cut into slices.
- Wash the apple, remove the core with a special knife and cut into large pieces.
- Mix mustard with salt and vegetable oil.
- Combine all the ingredients and season with mustard sauce.
Salad with potatoes and carrots
The second most popular vegetable is carrots, which are perfectly combined with potatoes. As a duo, these products deliver amazing taste and wonderful color composition.
Ingredients:
- Potatoes - 2 pcs.
- Green onions - bunch
- Carrots - 1 pc.
- Mayonnaise - 150 g
- Cod liver - 150 g
- Greens - a bunch
Preparation:
- Boil potatoes with carrots in their skins. This can be done in one pot as the cooking time for these ingredients is the same. Cool vegetables, peel and grind.
- Chop the green onion finely.
- Rinse the greens, dry and chop.
- Mash the cod liver with a fork.
- Collect the salad in layers, smearing each layer with mayonnaise. The first layer is potato, then carrot, then green onions, cod liver and greens.
Video recipes:
