Potato salad with pickles
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
To make this salad, red potatoes, cut into pieces, are boiled with the skin on, which contains a wealth of beneficial micronutrients. The only other ingredients in the salad are pickled cherry peppers, red onion, and fresh herbs. A tart vinaigrette dressing with a relish of pickled cucumbers and finely chopped capers gives it a stunning flavor. Dressed this way, the salad travels well, and can be taken on a picnic as a side dish with meat, chicken, or sausages.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 medium potatoes with skin, cut into 1cm pieces.
- 0.5 cup chopped parsley
- Half a small red onion, finely diced
- 1/4 cup pickled cherry peppers, coarsely chopped
- 1 tbsp chopped chives
- 1/4 cup red wine vinegar
- 2 tbsp relish pickled cucumbers
- 2 tbsp capers, chopped
- 1 teaspoon grainy mustard
- 0.5 cups olive oil
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Recipes with similar ingredients: potato, vegetable relish, whole grain mustard, capers
Cooking the dish according to the recipe:
- Make potato saladPlace the potatoes in a large saucepan and cover with cold water to a depth of 2 inches; season generously with salt. Bring to a boil over medium heat and simmer until tender, 15-20 minutes. Drain the cooked potatoes in a colander, then cover with foil to keep warm while you mix the dressing.
- Prepare the vinaigrette dressingIn a large bowl, combine the vinegar, relish, capers, and mustard. Gradually whisk in the olive oil until well-emulsified. Season with salt and pepper to taste.
- Add the potatoes, parsley, red onion, cherry pepper, and chives to the bowl with the vinaigrette. Season with salt and pepper to taste and toss to combine.
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