Boiled egg potato salad. Potato and carrot salad - the best recipes

Potato salad - general principles of preparation

Potato salad is one of the most common dishes in European cuisine. The dish is popular in the Czech Republic, Germany, Austria and other countries. The main ingredient of the salad is boiled potatoes, which is supplemented with other products (pickled cucumbers, eggs, onions, bacon, etc.). All components are cut, usually in the form of cubes or sticks, and mixed with the dressing. You can use regular mayonnaise alone or with the addition of sour cream, unsweetened yogurt or vegetable oil.

To prepare potato salad, it is recommended to take varieties of potatoes that do not become overcooked or crumble. The chopped pieces of vegetable should not lose their shape when mixed. You can boil the potatoes ahead of time and place them in the refrigerator to firm them up. If you add warm potatoes to the salad, the dressing will be better absorbed. Potato salad can serve as a side dish for meat or fish dishes.

Potato salad - preparing food and dishes

To prepare potato salad you will need a saucepan, a bowl where you will put all the ingredients, a knife, a grater and a cutting board. The dish can be served in regular plates. The main component of the salad is potatoes; they can be boiled either in their skins or peeled. True, in the first case the potatoes will turn out less boiled, which is much better for a salad. The remaining ingredients do not require special preparation: eggs are boiled, cucumbers and other vegetables are cut into a specific shape.

Potato salad recipes:

Recipe 1: Potato Salad

Authentic German potato salad! The dish does not require too complex ingredients and is very easy to prepare.

Required ingredients:

• Half a kilo of potatoes;
• 2 pickled cucumbers;
• 1 tsp. mustard (seeds);
• 8-9 circles of salami;
• 1 tbsp. l. white wine vinegar;
• Mustard (coarse grain) – 1 tsp;
• 4 tbsp. l. olive oil;
• Salt;
• 2 onions;
• Several sprigs of fresh dill;
• Black pepper.

Cooking method:

Boil the potatoes in their skins until tender, drain, remove the skin and cut into medium-sized slices. Cut the cucumbers into small pieces, squeeze lightly. Cut the onion into thin half rings, salami into small bars. Finely chop the dill. Place potatoes, salami, dill, cucumbers and mustard seeds in a salad bowl. Prepare the sauce: mix olive oil, wine vinegar, salt, pepper and mustard. Season the potato salad with the prepared sauce and mix the ingredients thoroughly.

Recipe 2: Potato Salad with Celery

Despite the fact that there is no meat in this salad, even men will love the dish. This potato salad is not only delicious, but also very filling, so it can be served as an independent dish.

Required ingredients:

• 5-6 medium-sized potatoes;
• 4 chicken eggs;
• 7-8 green onions;
• 1 fresh cucumber;
• Salt, ground black pepper - to taste;
• 4 sprigs of dill;
• 2 stalks of celery;
• 2 tbsp. l. pumpkin seeds;
• Mayonnaise – 3-4 tbsp. l.

Cooking method:

Boil the potatoes until tender (in their skins or without - it doesn’t matter), let cool and cut into small cubes. Chop celery stalks and cucumber in the same way. Boil the eggs hard, add cold water, once cooled, cut in half and remove the yolks. Finely chop the yolks. Wash and chop the dill. Place potatoes, celery, cucumber, dill, yolks and mayonnaise in a salad bowl. Mix everything properly. Pepper, salt and add pumpkin seeds. Now you need to properly arrange and serve the salad. To do this, take 4 halves of eggs and put the salad in them. Cover the filled whites with the second half of the egg and tie them with green onion feathers. Place the stuffed eggs on top of the prepared potato salad.

Recipe 3: Potato Salad with Bacon

An incredibly hearty dish that can be enjoyed by friends and relatives at the holiday table. Potato salad with bacon can also be prepared for regular everyday lunches.

Required ingredients:

• Half a kilo of potatoes;
• Salt – 1 tsp. (possibly less, depending on taste preferences);
• Hot chicken or vegetable broth (you can use cubes) – 200 ml;
• 3 tbsp. l. wine vinegar;
• Mustard – 1 tsp;
• 1 onion;
• Black pepper;
• Green onions;
• Vegetable oil;
• Bacon – 1 package.

Cooking method:

Wash the potatoes, place them in boiling salted water with the skins on and cook until tender. Then drain the water and remove the peel. Cut the cooled potatoes into thin slices. Prepare broth from meat or vegetable cubes and gradually pour it into hot potatoes. Pour in until the potatoes are saturated with broth. Prepare the sauce: mix vinegar, pepper, salt, olive oil and mustard, whisk everything thoroughly until smooth. Finely chop the onion, cut the green onions into small rings. Combine potatoes, onions, green onions and sauce in a salad bowl, mix all ingredients thoroughly. Fry the bacon and place it on top of the salad.

Recipe 4: Potato Salad with Green Bell Peppers

An American version of a popular European dish. The salad is prepared quite easily and quickly, despite this it turns out to be a complete dish for a family dinner.

Required ingredients:

• Potatoes – 800-900 g;
• 4-5 chicken eggs;
• 1 medium sized onion;
• 3 stalks of celery;
• Green bell pepper – 120 g;
• Pickled cucumbers – 120 g;
• 2 tbsp. l. apple cider vinegar;
• 1 tbsp. l. mustard;
• Mayonnaise - half a glass;
• 1 tsp. celery seeds (if you don't have fresh celery);
• Ground black pepper and salt - to taste.

Cooking method:

To prevent the potatoes from overcooking, it is better to boil them in their skins. Peel slightly cooled potatoes and cut into small cubes. Place in a deep bowl, add salt, pepper and sprinkle with apple cider vinegar. Vinegar should only be added to warm potatoes, otherwise it will not be absorbed. Hard boil the eggs, add water, peel and chop into small cups. Finely chop the onion, cut the celery into small cubes. Peppers and cucumbers are also cut into small cubes. Place eggs, onions, celery, cucumbers and peppers over the potatoes, salt and pepper, add mayonnaise and mustard. Mix everything properly. It is recommended to refrigerate the potato salad for 1 hour before serving.

Recipe 5: Potato salad with cheese

The unusual combination of ingredients makes the salad unlike other dishes. The snack will appeal to both men and women. The dish can be served at the holiday table as a side dish to the main course.

Required ingredients:

• 1 kilogram of potatoes;
• Pepper and salt - to taste;
• 2 tsp. caraway;
• A quarter liter of vegetable broth;
• 1 PC. leeks;
• Radishes - 8 pcs.;
• 200 g hard cheese;
• 200 g mayonnaise;
• 300 g unsweetened yogurt;
• 3-4 tsp. vinegar;
• 2 chicken eggs;
• Green onions - a few feathers.

Cooking method:

Cut the leeks into small pieces and cook them in vegetable broth for about 1-2 minutes. Boil the potatoes until tender, peel, cut into small cubes and add broth. Wash the radish and cut into 6-8 pieces. Add radishes to the salad, season with a mixture of yogurt, mayonnaise, cumin and vinegar. Grate the cheese, boil the eggs and cut into 8 slices. Sprinkle the salad with grated cheese and green onion rings, and place egg slices on top.

The first and most important secret of making potato salad lies in the varieties of potatoes used. It is recommended to take varieties that do not overcook, otherwise the dish will look like porridge. To make the potatoes firmer, you can boil them a few hours before cooking and put them in the refrigerator. If you use marinade or broth, it is better to cut the potatoes while hot so that the liquid is well absorbed. Potatoes are boiled both in their skins and peeled. To add a soft and delicate taste, you can add a small piece of butter to the potato salad. If the dish is being prepared to take with you outdoors, it is not recommended to use mayonnaise for dressing. In this case, you should give preference to vegetable oil.

Potatoes are the second bread in the post-Soviet space, because... it goes well with various other products. Therefore, it is considered one of the important ingredients for preparing salads.
Recipe contents:

Potatoes are the most important vegetable crop. This 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 an excellent technical raw material for the textile, canning and confectionery industries. However, it has the widest application in cooking. More than 1000 different dishes prepared from it 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 the main role.

Potatoes, both young and regular, are suitable for potato salads. It is preferable to use varieties intended for cooking. They retain their shape well during cutting and do not break when mixing the components. Usually the vegetable for salad is boiled in its jacket. But here it is important not to overcook it. As soon as it can be easily pierced with a fork, immediately remove the pan from the stove. It is better to peel the tubers while they are warm. Any sauces and spices can be used to dress salads. This includes vegetable oil, yogurt, mayonnaise, sour cream, and mustard. The dish is served on its own or as a side dish for meat or fish.

• New potatoes are easier to peel if they are placed in hot and then cold water.
• To keep the potatoes in shape, salt them at the end of cooking.
• Cook the tubers over moderate heat, otherwise they will boil on top and remain hard on the inside.
• Jacket potatoes are easier to peel if you pour cold water over them after boiling.
• Does the vegetable turn dark when cooked? Then add 1 tbsp 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 the vitamin C in it will begin to break down.
• To prevent potato salad from being sticky, pour boiling water over hot pieces of tubers.
• Potatoes boiled in their skins will not crumble if they are pierced with a fork in several places before cooking.
• When cooking, the water should not cover the tubers more than 1 cm. The more water, the more nutrients will dissolve in it.
• Old sprouted potatoes cannot be cooked without peeling - a toxic substance - solanine - accumulates under the skin.
• A green vegetable should not be eaten - it is the solanine that has penetrated into the deeper layers.

• Calorie content per 100 g - 117 kcal.
• Number of 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
• Onion - 1 head

Preparation:

1. Rinse the potatoes and boil them in their skins with salt. After cooling, remove the skin and cut into cubes.
2. Wash fresh tomatoes and cut into slices. To make tomatoes look beautiful in a salad, choose them in small sizes. The ideal choice would be cherry tomatoes.
3. Peel the onion and chop quarters into rings.
4. Combine the ingredients, add oil, season with salt and stir.

Ingredients:

• Chicken fillet - 250 g
• Green peas - 200 g
• New potatoes - 2 pcs.
• Salt - to taste
• Hard cheese - 200 g
• Marinated mushrooms - 100 g
• Sour cream - 100 g

1. Peel and boil young potatoes. Cool and cut into large strips.
2. Cut the chicken fillet into strips, boil and cool.
3. Cut the cheese into bars.
4. Rinse the pickled mushrooms under running water and allow excess liquid to drain. Cut large caps into strips.
5. Combine all products with green peas, season with salt and mayonnaise.
6. Stir, cool and enjoy. If you wish, you can season the dish with a little more horseradish.

To prepare mushrooms, you should know some subtleties. First, they are not boiled or fried over high or low heat, otherwise they will become tough or flabby. The mushroom broth should simmer over medium heat. Secondly, finely chopped mushrooms will be ready in 10-15 minutes, coarsely chopped mushrooms will be ready in 20-25 minutes. Third, do not add hot seasonings 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 jar
• Vegetable oil - for frying and dressing
• Table vinegar 9% - 1 tbsp.
• Onions - 1 pc.

1. Wash the potatoes, boil, cool, remove the skin and cut into cubes.
2. Wash the champignons, cut into large pieces and fry in oil in a frying pan.
3. Cut the pickled cucumbers into cubes.
4. Peel the onion, chop into half rings and marinate in vinegar.
5. Drain liquid from green peas.
6. Combine all the ingredients, season with salt, add oil and mix.

Ingredients:

• Potatoes - 4 pcs.
• Apple - 1 pc.
• Herring - 1 pc.
• Red onion - 1 pc.
• Table vinegar 9% - 1 tbsp.
• Salt - to taste
• Mustard - 1 tsp.
• Vegetable oil - 4-5 tbsp.

1. Boil the potatoes in their skins. Season with salt 5-7 minutes before softening. Immerse the tubers in cold water for 10 minutes, peel and cut into large slices.
2. Peel, wash and chop the red onion. Pour in vinegar and warm vodka. Leave to marinate for 15 minutes.
3. Remove the film from the herring, cut off the head and tail, divide into fillets, remove the bones and backbone. Wash the fish, dry it and cut it into slices.
4. Wash the apple, remove the core with a special knife and cut into large pieces.
5. Mix mustard with salt and vegetable oil.
6. Combine all products and season with mustard sauce.

Prepare these salads at least every day - you won’t get tired of them. And if guests come unexpectedly, you can quickly prepare one of the salads by combining potatoes with other products.

Potatoes are a product that is good in any form. Just boil the potatoes, cut them into cubes, combine them with chopped onions or green onions - and the salad is ready. It may be simple, but quite edible. And you can season it to your liking: sour cream, mayonnaise or vegetable oil.

By combining potatoes with various vegetables, we prepare low-calorie salads for dietary or lean nutrition. Potato salads with meat products are hearty and high-calorie, equally suitable for everyday and holiday menus.

There are probably as many salad options as there are chefs and cooks in the world. Every housewife can prepare many of these salads, varying the composition of the ingredients. So you and I will try to do this and prepare salads with potatoes!

Let's start with the simplest, but very tasty salads.

Vegetable salad

This salad can be prepared with small potatoes, carrots and overgrown cucumbers.

Required: 8-10 small potatoes, 2 small carrots, 1 large overgrown cucumber (200 g), 3 stalks of green onions, 4 eggs, parsley and dill, 1 can (200 g) of canned green peas, sour cream, mayonnaise, salt to taste .

Boil potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise and half-and-half sour cream and salt to taste.

If you don’t add eggs to the salad, season it with vegetable oil and you have a lean salad ready.

Vegetable salad with potatoes, pumpkin and cabbage

Required: 2-3 potatoes, 150 g pumpkin pulp, 100 g white cabbage, 1 onion, 1 tomato, 2 tbsp. spoons of vegetable oil, parsley and dill, caraway seeds, salt to taste.

Cut the pumpkin pulp into thin slices, sprinkle with oil and bake in the oven for 10-15 minutes. Peel the boiled potatoes in their jackets and cut them into thin slices.

Chop the white cabbage into strips and simmer in its own juice for 5-10 minutes with the addition of salt and caraway seeds.

Place the prepared products in a salad bowl in layers: first pumpkin, then cabbage, sliced ​​fresh tomatoes and potatoes, chopped onion.

Season the salad with vegetable oil and sprinkle with chopped dill and parsley.

Vegetable salad with pickles

Required: 2 potatoes, 2 pickled cucumbers, 1 onion, 1 apple, 1 small beet, 2 tbsp. spoons of vegetable oil, parsley, vinegar, salt to taste.

Potatoes and beets are baked in the oven, peeled and cut into slices. Then add chopped cucumbers, onions and herbs, thinly sliced ​​apples, mix, salt, season with oil and vinegar.

Potato salad with fresh cucumbers

Required: 300 g potatoes, 100 g cucumbers, 100 g tomatoes, 150 g sour cream, 100 g green onions, green lettuce, salt, dill.

Boil potatoes, peel, cut into cubes, cut cucumbers and tomatoes into slices, mix everything with finely chopped green onions, add salt and season with sour cream.

Place the salad on a plate beautifully lined with green lettuce leaves, sprinkle with dill and garnish with a tomato and cucumber flower.

Potato salad with beans

Required: 3-4 medium potatoes, 2-3 hard-boiled eggs, 1 can (400 g) white beans, 1 large onion, vegetable oil, salt, ground black pepper to taste.

Boil potatoes in their skins, peel and cut into rings. Cut the eggs into cubes. Cut the onion into half rings and fry over low heat until golden brown. Mix everything, add salt and pepper.

As an option, the onion can be used raw (you can also pickle it), and the salad itself can be seasoned with vegetable oil.

And if you don’t add eggs to the salad, it’s perfect for eating during Lent.

Salad “Winter Dream”

A delicious layered salad that will not be out of place on a holiday table.

In arbitrary proportions you will need: boiled potatoes, boiled beets and carrots, hard-boiled eggs, 1 pomegranate, some green onions, garlic, mayonnaise to taste.

Grate the potatoes onto the bottom of the dish on a coarse grater. Then lay out a transparent layer of pomegranate seeds.
Each layer is coated with mayonnaise.

The next layer is beets, grated on a coarse grater, then a layer of chopped egg yolks mixed with finely chopped green onions.

Then a layer of grated carrots mixed with chopped garlic.

The top layer is grated egg white. Garnish with pomegranate seeds.

Let the salad brew for 2 hours.

Salad “Unusual”

Indeed, an amazing layered salad, which is recommended to be served in portioned salad bowls or bowls. But, of course, you can cook it in one large salad bowl. And one of the ingredients of this salad is French fries.

Required: 1 smoked chicken breast (or you can use boiled chicken meat, salted and peppered), 4 boiled eggs, 3 fresh small cucumbers, 4 small potatoes, mayonnaise.

The salad is laid out in layers:

1st layer- diced chicken breast, mayonnaise;
2nd layer- cucumbers cut into small strips, salt, mayonnaise;
3rd layer- coarsely grated eggs, mayonnaise;
4th layer- finely chopped potatoes, deep-fried. Salt the potatoes.

Potato salad with meat

All ingredients for the salad are taken in arbitrary quantities. And any meat (pork or beef, chicken or turkey).

Grate the potatoes into strips and place in a colander. Rinse under running water until all the starch comes out.

In a frying pan, fry onions cut into rings and meat cut into strips. Fry until half cooked, add soaked potatoes, salt to taste, add lotus, red pepper and simmer over very low heat under the lid, stirring occasionally. 10 minutes before readiness, add chopped garlic.

Serve the salad cooled.

The main thing is not to let the potatoes fry, this is very important!

The combination of potatoes with fish (boiled, fried, salted and smoked), as well as canned fish, allows you to create delicious salads. Fish salads with potatoes can be prepared on fasting days, when you are allowed to eat fish.

Salad with potatoes and canned fish

In arbitrary quantities you will need: potatoes, eggs, cheese, a jar of canned fish (salmon sprats, etc.), pickled cucumber and a little of its marinade, onions.

Boil the potatoes, cut into small cubes, grate the boiled eggs and cheese, finely chop the onion. Chop the pickled cucumbers with a knife or grate on a coarse grater.

Mix everything, adding canned food mashed with a fork, and season with mayonnaise.

Let the salad soak in the refrigerator.

Instead of canned fish, you can use cod liver, crab sticks or crab vermicelli.

Fish salad with potatoes and rice

Required: 400 g boiled potatoes, 60 g rice, 4 tomatoes, 3 sweet peppers, 1 onion, 2 tbsp. spoons of vegetable oil, 150 ml of dry white wine, 60 g of tomato paste, a third of a teaspoon each of salt, sugar, ground black pepper, 2 cloves of garlic, 1 can of sardines in tomato.

Boil the potatoes, cut into cubes, mix with cooked rice. Cut tomatoes and peppers into small cubes and mix with chopped fish pulp.

Chop the onion, simmer in vegetable oil, add spices, salt, sugar and wine. Simmer all this a little more and add to the salad. Mix thoroughly, cool and serve.

Potato and herring salad

Perhaps this herring salad is the most favorite salad of all Russians, except for herring under a fur coat. It’s good for both a casual table and a formal one.

Required: 1 herring carcass (lightly salted, preferably from a barrel), 4 boiled potatoes in their jackets, 2 pickled cucumbers, 1 onion, salt, ground black pepper, aromatic vegetable (sunflower) oil, 6% vinegar to taste.

Clean and cut the herring. Cut the fillet into 1x1 cm cubes. Cut the potatoes the same way, and cut the pickles even smaller. The onion can be cut into half rings or cubes, as you prefer.

Combine everything, salt and pepper to taste. Add oil and vinegar to taste as well.

You can also use green onions instead of onions.

Prepare delicious salads every day using a variety of ingredients. Imagine, experiment and treat your culinary products to those you care about!

Bon appetit!

Delicious potato salad, what could be simpler, faster and better. Of course, there are many delicious salads and I have written about them more than once.

Or with carrots and pineapples, with persimmons and onions, with carrots and bananas.

Or, of course, well-known to everyone. And no less famous. But today we will still prepare a delicious potato salad.

Delicious potato salad. Step-by-step recipes for salads with different types of potatoes

Potato salad usually uses three main ingredients: potatoes, cucumbers and onions. Sometimes prepared with other ingredients. Most often this happens if the potatoes are fried. So, let's get ready.

Menu:

1. Delicious salad with potatoes, bacon and ham

Ingredients:

• Potatoes - 500 g.
• Onion - 1 large onion
• Pickled cucumbers - 1 jar (720 ml)
• Bacon - 80 g.
• Ham or ham - 150 g.
• Parsley
• Ground black pepper, salt
• Vegetable oil

Preparing potato salad

It is advisable to take potatoes from non-starchy varieties so that they do not overcook.

1. Cut the onion into thin half rings. Gently rub with your hands. Salt.

2. Pour the cucumber marinade over the onions. We have cucumbers in a sour marinade; it is well suited for pickling and for our dish. Leave the onion to marinate for about 30 minutes. If you're ready to harvest the lettuce earlier, you can keep the onions a little smaller.

3. Usually, potatoes in salads are boiled in their skins, then peeled and cut. We will do it differently for you. Peel the potatoes, cut them, put them in salted boiling water for 5-7 minutes, until the potatoes are ready.

4. Remove the potatoes from the water with a slotted spoon and place them in a cup. Add a tablespoon of vegetable oil to the boiled potatoes, mix and let cool completely.

5. Cut the cucumbers into not very thin, but not very thick circles.

6. Cut the bacon into large pieces.

7. Cut the ham into small cubes.

8. Place chopped bacon in a very hot frying pan and fry, stirring for 3-4 minutes. Place the fried bacon in a separate bowl.

9. Place the chopped ham in the same frying pan in which the bacon was fried. No need to add any fat. Enough with the leftover bacon. Fry for a couple of minutes, without frying too much.

Let's start collecting the salad

10. Place pickled onions in a large deep cup, then potatoes.

11. We also send the cucumbers there, pepper and add salt if you think necessary, keep in mind that the cucumbers are already a little salty. Add parsley, fried ham and bacon. Mix everything.

Typically, potato salads are seasoned with a mixture of vinegar and vegetable oil in a ratio of 1:3

12. But we will add a little cucumber marinade and a tablespoon of vegetable oil. Mix everything again.

Do everything to your liking. If you prefer vinegar, add it.

Our salad is ready. Place on plates and serve.

Beautiful, but so tasty!

Bon appetit!

1. Delicious potato salad with aioli sauce

Delicious potato salad with aioli, easy to make. The main ingredients are a very tasty, creamy garlic aioli sauce and new potatoes.

As a rule, this salad is prepared in the summer, when new potatoes are ready. But nowadays everything is different. In big cities, young potatoes can be bought in the very early spring.

Aioli is a sauce of Mediterranean origin, similar to mayonnaise, made with garlic and olive oil. There are versions in France, Italy and Spain, each slightly different from the other.

The source is a traditional Provençal recipe that uses egg yolks for extra richness. There are thousands of ways to enjoy this delicious product. One of the well-known and beloved ways is to dip crispy French fries in this sauce.

But today we'll use it instead of mayonnaise to flavor a delicious, new potato salad. Just a handful of fresh green onions and a little dill is all that is needed. Aioli takes center stage in this salad.

First option for preparing Aioli sauce:

• two egg yolks
• three cloves of garlic
• A little salt
• cup of olive oil

All this must be mixed in a cup, or better yet, in a jar with a wide neck and beat well with a blender. In just seconds you get an incredibly thick, rich, golden aioli.

Second option for preparing the sauce:

It seems to me that this option turns out tastier, some say it’s the same. Try what you like best.

Salad dressing (Aioli):

• 3 cloves peeled garlic
• 2 egg yolks
• 1 cup olive oil (tastes better if you add garlic oil, see below)
• Salt to taste

When we make this version of the sauce, we place the yolks and garlic in a cup, add a little salt, start blending with a blender at low speed and gradually add oil until the consistency becomes like mayonnaise. But it is also possible as described above, in the first option.

Ingredients:

• 400 gr. new potatoes
• Freshly made aioli sauce.
• 1 bunch of green onions
• 1 bunch of dill
• Salt and pepper to taste.

Preparing the salad:

• For the salad, boil small potatoes in salted water.
• Drain and rinse well in cold water.
• Cut potatoes in half and place in a large bowl.
• Cover the entire surface with sauce, add green onions, dill, salt and pepper and put more sauce on top. Keep refrigerated.
• Leftover sauce can be used for French fries, fresh vegetables, etc. It will be very, very tasty.

How to make garlic oil:

There are many ways to make garlic oil. As you probably already guessed, the easiest way is to mash the garlic and pour in olive oil, but there are a lot of subtleties and very serious sterility is required. Otherwise, the oil may quickly deteriorate.

Better: Peel the garlic, crush it, add it to the oil. Bring over low heat until bubbles appear and simmer for 3 minutes. Then reduce to low and heat the oil for 10 minutes.

Our delicious potato salad is ready.

Bon appetit.

1. Delicious salad with French fries and various vegetables

Serves 4-5

Ingredients:

• Medium carrots - 2-3 pcs.
• Red bell pepper - 1 pc.
• Medium beets - 1 pc.
• Onions - 3 small heads
• Canned corn - 1 can
• Potatoes - 3 pcs.
• Vegetable oil
• Salt, sugar
• Vinegar 70% - 1 tsp.
• Water - 300 ml.

Preparation:

1. Cut the potatoes into thin strips.

2. Place the chopped potatoes on a towel and dry them, covering them with the second half of the towel or another towel and blotting them.

3. Pour vegetable oil into the frying pan. Heat it up strongly. Place potatoes in oil. The potatoes should float in the oil. Fry until golden brown.

4. Use a slotted spoon to place the fried potatoes onto a paper towel to absorb excess fat.

5. Cut the onion into half rings, as thin as possible. Prepare the marinade.

6. In 300 ml. Add 1 teaspoon of 70% vinegar to boiled water. If you have sweet onions, then add 1 teaspoon of sugar. If it is bitter, it is better to add 2-3 tsp. Sahara. Dip the onion into the marinade, mix and leave for 10-15 minutes.

7. Peel the bell pepper from seeds and cut into thin strips.

8. Grate the carrots on a special Korean carrot grater. If you don't have one, cut the carrots into thin, thin strips.

9. Using the same grater, grate the beets.

Let's start serving the salad.

10. Place fried potatoes on a large, preferably round, dish. Pre-salt to taste.

11. Then lay out the chopped pepper and all the remaining ingredients in a circle. Place pickled onions in the center.

Serve along with the salad with salt, pepper, and mayonnaise. You'll find that guests enjoy choosing their own salad ingredients. Everyone will take what they want.

Bon appetit!

1. 1. Video - Delicious salad with potatoes and chicken

1. 1. Video - Lenten, delicious salad with potatoes, sauerkraut and champignons

Write comments if you liked the potato salads. What else would you like to see? Your opinion is important to us

Bon appetit!

Potato salad is as simple as two and two. To prepare it, you can use both young and regular potatoes. The main thing is not to overdo it during the cooking process, otherwise it will not be able to hold its shape and will crumble. This salad can be served as an independent dish, as an appetizer, or as a side dish.

There are a great variety of dressings and sauces that are used to dress potato salad. With all the variety of products, preparing it is quite simple. All that is required of you is the ability to boil potatoes and carefully cut the remaining ingredients.

The preparation time for this salad does not exceed 30 minutes, and this includes boiling the potatoes. So for our housewives this is a real find, thanks to which guests and family will be well-fed and satisfied.

If you can't imagine life without potatoes, then you've come to the right place. Below are the most popular varieties of potato salad.

How to make potato salad - 15 varieties

This is perhaps one of the most popular dishes in America. Everyone eats it there, everywhere. There are many recipes for this salad on the Internet, but all of them are only suitable for restaurant serving. Below is the classic recipe, exactly in the form in which Americans serve it.

Ingredients:

• potatoes - 500g
• eggs - 3 pcs.
• sweet pepper - 150g.
• pickled cucumbers - 100g
• celery - 2 stalks
• onion - 1 piece (50g)
• apple cider vinegar - 2 tbsp. l.
• mayonnaise - 120g
• grain mustard - 1 tsp.
• salt, pepper - to taste

Preparation:

1. First you need to finely chop the onion and pour apple cider vinegar into it. Mix thoroughly and set aside.
2. Boil the potatoes in their jackets, peel them and cut into large cubes.
3. All other products, namely eggs, celery, cucumbers and peppers, also need to be cut into cubes and added to the potatoes.
4. Top with prepared onion and apple cider vinegar, as well as salt and pepper to taste.
5. Remove mayonnaise from the refrigerator and mix it with mustard seeds in a separate container.
6. Pour the resulting mixture into the salad and stir.

Voila! Your American salad is ready to eat!

Instead of fresh celery, you can use 1 tsp of its seeds.

Ideal for olive lovers. It has a noble taste with a refined note of sourness. The salad is intended for a real gourmet.

Ingredients:

• potatoes - 500g.
• olives - 150 gr.
• red onion - 1 pc.
• wine vinegar - 1 tsp.
• olive oil - 70ml
• paprika - 0.5 tsp.
• zira - 0.5 tsp.
• red pepper - a pinch
• salt - to taste
• greens - to taste

Preparation:

1. Boil the potatoes. Place small potatoes whole, cut large ones in half.
2. Make the dressing: mix vinegar, salt, olive oil, spices.
3. Season the salad and mix.
4. Cut the onion into rings, chop the greens, remove the pits from the olives. Mix everything thoroughly.

The salad can be served warm or cold.

This salad can rightfully be called one of the most popular, not only in Germany, but in the countries of the former CIS. Therefore, you can safely put it on the holiday table. The taste is somewhat reminiscent of everyone's favorite Olivier salad. Excellent with meat dishes.

Ingredients:

• potatoes - 500g.
• onion - ¼ part.
• pickled cucumbers - 1 pc. medium size.
• olive oil - 2 tbsp.
• mustard - 0.5 -1 tsp.
• fruit vinegar - 1 tsp.

Preparation:

1. Cut the cucumber and quarter of the onion into small slices, no more than half a centimeter wide.
2. Mix olive oil, fruit vinegar and mustard.
3. Boil the potatoes and place the cucumber, onion on top and pour over the prepared dressing.

Transfer the finished dish to a salad bowl and serve quickly!

Fruit vinegar can be replaced with regular vinegar.

Have you tried a salad that will replace the first, second, and even third? If not, hurry up and prepare this culinary masterpiece. This salad is especially suitable for men, because it is so important not to leave the breadwinner hungry.

Ingredients:

• pitted olives - 200g.
• red onion - 2 pcs.
• bacon - 200g.
• semi-smoked sausage - 200g
• sausages - 200g.
• sunflower oil - 1 tbsp.
• potatoes - 4 pcs.
• salt - to taste

Preparation:

1. Boil the potatoes in their skins and chop coarsely. Pour some olive brine on top. Stir, let cool and leave for 10 minutes in a warm place.
2. Cut the onion into rings.
3. Cut the olives, sausage, sausages into circles, and the bacon into strips.
4. Fry the bacon in a pan and set aside. In the same pan, fry the onion, add sausage and sausage, cook over high heat for 2 minutes.
5. Place everything in a salad bowl, sprinkle olives on top, add salt if necessary, place bacon on top and season the salad with sunflower oil.

The salad has a very refined and delicate taste. Its peculiarity is that it is served warm. A worthy replacement for any Greek salad. Just lick your fingers!

Ingredients:

• potatoes - 5 pcs.
• feta cheese - 100g.
• olives - 50-100g.
• dill - 3 bunches.
• green onions - 10 pcs.
• garlic - 2 cloves.
• olive oil - 2 tbsp.
• ground pepper - to taste.
• salt - 1 pinch.

Preparation:

1. Boil the potatoes and peel them. Cut into large pieces and leave in the salad bowl.
2. Chop garlic, onion, dill and sprinkle them over potatoes. Leave some greenery for decoration.
3. Take a handful of olives and form the next layer with them.
4. Add salt and pepper.
5. Cut the feta cheese into cubes and also place in a salad bowl, garnish with the remaining herbs on top.
6. Season with olive oil.

Your warm salad is ready! Bon appetit!

This salad will not harm your figure and will bring benefits. You can not be afraid of extra pounds, and eat it again and again. Below you will find a recipe for a wonderful everyday potato salad.

Ingredients:

• young potatoes - 1 kg.
• cherry tomatoes - 15-20 pcs.
• green peas - 200g.
• dill - 1 bunch.
• for the sauce
• fresh horseradish root - 2.5 cm.
• apple cider vinegar - 2 tbsp.
• olive oil - 2 tbsp.
• salt - to taste.
• pepper - to taste.

Preparation:

1. Boil potatoes until tender.
2. Finely chop the dill, cut the peas into pieces, and cut the tomatoes in half.
3. Prepare the sauce. Grate the horseradish on a fine grater, add olive oil, vinegar, salt and pepper.
4. Mix potatoes with peas and tomatoes. Season the salad with sauce and sprinkle dill on top.

Those who like to eat tasty and satisfying food will definitely love this salad. There is a perfect combination of products here. Your guests will not remain indifferent and will definitely ask for more.

Ingredients:

• Potatoes - 5 pcs.
• Ham - 100g
• Onion - 1 head
• Eggs - 1 pc.
• Milk - 100ml.
• Vegetable oil - 200g.
• Salt - 2 tsp.
• Pepper - 1 tsp.

Preparation:

1. Salt and pepper the milk. Pour in a little olive oil. Blend in a blender until thick. Pour half of the prepared mayonnaise into a salad bowl.
2. Cut the ham into small pieces measuring 0.5cm - 1cm.
3. Cut the cucumbers into thin rings and add to the salad.
4. Sprinkle onions and greens on top, having previously chopped them.
5. Grate the egg on a coarse grater.
6. Thinly slice the boiled potatoes, add salt and place in a salad bowl. To stir thoroughly. If desired, you can add mayonnaise again.

Potato salad with ham is ready to serve!

Here is a recipe for a very easy to prepare salad. Literally 15 minutes and you will delight both yourself and your guests with a very satisfying dish. And pickled mushrooms will complement it perfectly and add some zest.

Ingredients:

• pickled champignons - 1 jar.
• fresh cucumbers - 2 pcs.
• potatoes - 3 pcs.
• garlic - 1 clove.
• lime juice - 0.5 pcs.
• green onion - a bunch.
• brown sugar - a pinch.
• vegetable oil - 3 tbsp.
• ground pepper - to taste.
• salt - to taste.

Preparation:

1. First, prepare the dressing. Crush the garlic, add oil. Mix lime juice with sugar and salt, stir until sugar dissolves. Combine the two parts of the sauce and season with salt and pepper. Leave to infuse for 15 minutes.
2. Boil the potatoes and cut into large cubes.
3. Dry the mushrooms and add to the potatoes.
4. Cut the cucumbers into bars and also add to the salad.
5. Divide the onion into colored parts, chop the white part and add to the dish, set aside the green part.
6. Pour the dressing over the salad and sprinkle with onions.

Potato salad with mushrooms is ready!.

You will definitely pleasantly surprise your guests with such a colorful dish. Just by looking at this salad you wouldn’t be able to tell that it’s made from potatoes. This ingenious creation of Koreans can be prepared in just half an hour.

Ingredients:

• potatoes - 0.5 kg.
• chicken meat or beef tenderloin - 200 gr.
• onion - 200g.
• soy sauce - 30ml.
• vinegar 5-7% - 30ml.
• garlic - 1-2 cloves
• ground hot red pepper - 0.5 tsp.
• crushed coriander seeds (cilantro) - 0.5 tsp.
• salt - 1 tsp.
• vegetable oil - 50 ml.

Preparation:

1. Cut the onion and meat into thin strips.
2. Wash, peel and cut the potatoes into strips no more than 2 mm thick. Pour boiling water over it and bring to a boil, drain in a colander.
3. Heat the oil in a frying pan and fry the onion and meat in it for literally a few minutes over high heat.
4. Add salt, pepper, coriander, soy sauce to the meat and add to the bowl with the potatoes.
5. Chop the garlic on top, pour in the vinegar and garnish with cilantro if desired.

Now you can safely surprise your guests!

A salad with cherry tomatoes will add a summer mood to you and will also surprise you with its ease of preparation. The salad is served warm so you have time to enjoy all the flavor notes of the assorted vegetables.

Ingredients:

• new potatoes - 750g.
• Cherry tomatoes - 250g.
• olives - 50g.
• anchovy - 1 pc.
• olive oil - 3 tbsp.
• balsamic vinegar - 2 tbsp.
• salt - to taste.
• pepper - to taste.

Preparation:

1. Boil the potatoes. Each potato must be cut into 2-3 parts.
2. Cut the tomatoes in half, chop the garlic.
3. Heat the oil and add the potatoes, anchovies and olives. Fry over low heat, stirring frequently for about 5 minutes. Once the potatoes have browned, add the garlic and tomatoes. Pour vinegar and salt on top. Cook for another 2 minutes.

Place the finished dish in a salad bowl and get to work before the salad gets cold!

Potato salad with eggs is always satisfying and appropriate. The salad is very popular.

Ingredients:

• potatoes - 1 kg.
• eggs - 4 -5 pcs.
• onions - 150g.
• green onions - 3 pcs.
• celery stalk - 150 gr.
• mustard - 30 gr.
• salt - 1 tsp.
• ground black pepper - 0.5 tsp.
• vinegar 5-7% - 10 ml.
• mayonnaise - 300 gr.

Preparation:

1. Boil potatoes in their skins over low heat until tender. Cool and peel.
2. Hard boil the eggs and peel them too.
3. Prepare the sauce. Mix mayonnaise, pepper, salt, mustard and vinegar.
4. Chop the onion, green onion and celery into small rings and add to the bowl.
5. Dice the eggs and potatoes; this is the final layer of the salad. Mix everything thoroughly and put it in the refrigerator for several hours. Sprinkle with onions before serving.

You just have to try this!

If you want to surprise your family or guests with culinary skills, then this recipe is for you! Don't regret spending your time cooking. The result will captivate everyone!

Ingredients:

• potatoes - 600g.
• olives - 1 tbsp..
• eggs - 2 pcs.
• mustard - 2 tsp.
• herring in dill marinade - 250g.
• green onions - 4 stalks.
• cucumbers - 2 pcs.
• natural yogurt - 8 tbsp.
• salt - to taste.
• pepper - to taste.

Preparation:

1. Boil potatoes until tender and mash with a fork
2. Make a dressing by combining mayonnaise, mustard, yogurt and stirring. Add half the onion and cucumber to the dressing.
3. Season the potatoes with the prepared sauce.
4. Add the remaining onion and cucumber on top along with the chopped eggs. Mix everything.
5. Carefully place the herring, olives, salt and pepper.

Serve warm!

This salad contains a super healthy product and it is tuna. Its benefits and advantages can be listed forever. There are vitamins and minerals here - only advantages. Anyone who wants to eat tasty and healthy should definitely prepare this salad!

Ingredients:

• potatoes - 3 pcs.
• canned tuna in oil - 200g.
• onion - 2 pcs.
• eggs - 3 pcs.
• pickled or pickled cucumbers - 3 pcs.
• dill - 2 tbsp.
• salt - 1 tsp.
• ground black pepper - 0.5 tsp.

Preparation:

1. Cut the onion into small cubes and mix with the tuna. Mash the tuna and mix thoroughly.
2. Cut potatoes, eggs and cucumbers into small cubes and place in a bowl.
3. Add dill, salt and pepper on top. Mix well and serve.

Potatoes go very well with fish, so you can use other types of fish to make the salad.

An excellent cold appetizer for the holiday table. With a jar of cod liver, you can always be ready for the arrival of guests. And after trying that salad, they will definitely come back for more.

Ingredients:

• potatoes - 1 pc.
• cod liver - 250g.
• canned peas - 150 gr..
• eggs - 2 pcs.
• lemon - ½ pcs.
• onion - 1 pc.
• salt - to taste.

Preparation:

1. Boil the potatoes and cut into cubes, chop the onion, cut the cod liver into pieces.
2. Boil the eggs and separate the yolks and whites. Crumble the yolk and mix with cod liver, potatoes, onions and peas.
3. Grind lemon and egg whites.
4. Pour oil over the salad and season to taste. Mix the contents and decorate the top with egg whites and lemon slices. The salad is ready to eat!

Salad with sprats is a traditional Soviet dish. Can you imagine a holiday without sprats? This is already a tradition. Below is a wonderful recipe for this legendary salad.

Ingredients:

• sprats - 200g.
• onions or green onions - 60g.
• boiled or baked potatoes - 300g.
• white bread - 70g.
• eggs - 2 pcs.
• mayonnaise - 150g.
• lemon juice - 1 tbsp.
• salt - 0.5 tsp.
• ground black pepper - 0.5 tsp.

Preparation:

1. Cut the bread into cubes no larger than 1.5 cm. Distribute on a baking sheet and bake in the oven for 12 minutes at 180 degrees until golden brown.
2. Chop the onion, cut the boiled potatoes and eggs into cubes. Mix in a salad bowl.
3. Drain the oil from the sprats into a separate container, chop the sprats themselves and add them to the salad.
4. Mix the prepared crackers with sprat oil and stir. Add half to the salad and leave the other half for decoration.
5. For the sauce, mix mayonnaise, lemon juice, salt and pepper.
6. Season the salad with the prepared sauce and sprinkle the remaining croutons on top, garnish with onions and serve.