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Warm potato salad

Warm potato salad


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Let's start with the onions.

Put the cleaned onion on the dry side, wash it and cut it into scales, and pour vinegar over it.

Wash the parsley and chop finely.

Peeled, washed and diced potatoes and boil in a saucepan with water.

When the potatoes are cooked, drain them and put them in a bowl.

Pour the oil, onion, salt, pepper, parsley over them and mix gently.



Warm cauliflower salad

A rich warm salad in which cauliflower is the star.

  • Mayra Fernandez Joglar
  • Recipe type: salads
  • Gates: 2
  • Cooking time: 30M
  • Total time: 30M

Ingredients

  • 250g frozen cauliflower
  • 2 medium potatoes (about 170 g each)
  • 60 g of black olives
  • 2 cloves of garlic
  • 100 g of mayonnaise
  • 15 g of olive oil
  • Salt and pepper

Preparation

Put 1 liter of tap water in the glass. Time schedule 7 minutes, 100º and speed 1.

While washing the skin of the potatoes well, put them in the basket. Place cauliflower flowers in Varoma.

After a while, add a pinch of salt to the water. Put the basket and Varoma in place. Time schedule 10 minutes, Varoma temperature, speed 3.

At the end of the time, remove Varoma and schedule another one 5 minutes, temperature Varoma, speed 4, with the glass on. Once the potatoes are soft, remove and set aside. Remove the cooking water as well.

Without washing the glass, put half of the olives and chop them over time 3 seconds at speed 5. Remove and reserve.

Add the oil and the peeled garlic, set aside 5 minutes, 100th speed 1.

Meanwhile, cut the potatoes into slices and place them, along with the cauliflower, in a bowl. Spread the rest of the olives over the cauliflower.

Then remove the garlic and add the chopped olives and mayonnaise to the glass. Stir for 15 seconds, speed 2.


Ingredients in chicken salad

  • Use leftover leftovers or grilled chicken or grilled chicken leftovers.
  • To make chicken for chicken salad I like to use any poached chicken or baked chicken breast or thighs.
  • You can use canned chicken in a pinch, but of course, fresh is best when possible.
  • Make sure the chicken is cooled and cut or cut the chicken into bite pieces.

Add ins:

  • Because this is a classic chicken salad recipe, we kept the additions to a minimum. Celery for crunchy, green onions for flavor.
  • This recipe can be made with a variety of nuts, vegetables and fruits for extra flavor and texture.
  • Chicken salad with grapes, avocado or dried blueberries is preferred. Pecans or almonds pair well with this recipe.
  • Mayonnaise is the basis of this recipe and is simply spicy.
  • You can get creative and replace some of the farm mayo dressing or your favorite salad dressing recipe.
  • Create an Avocado Chicken Salad by replacing some of the mayonnaise with avocado puree.


Roast with liver and potatoes & # 8211 a simple recipe for a very economical dish!

Today, dear lover of delicious dishes, we present you a special recipe for roasted liver and potatoes, in the pan. This dish is prepared a little differently, but very simple and from the most affordable ingredients. The warm and fragrant food goes well with any favorite side dish, grilled vegetables or a fresh salad.

INGREDIENTS

& # 8211 5-6 tablespoons sifted flour

& # 8211 3-4 tablespoons vegetable oil

& # 8211 ground black pepper to taste

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Boil the potatoes until they are ready, then grate them.

2. Peel an onion, wash it and cut it into large cubes. Peel the garlic.

3. Wash the liver well, cut it into large cubes. Chop the liver, garlic and onion, using the meat grinder. Put the chopped ingredients in a bowl. Then add the breadcrumbs, break the egg and season with salt and ground black pepper to taste. Homogenize the composition. If the composition is too liquid, add a little more sifted flour.

4. Put about 5-6 tablespoons of flour in a plate.

5. Shape from the composition obtained roasts of a round shape, then pass them through the flour plate.

6. Fry the appetizing roasts in a hot pan with vegetable oil, 1 minute on each side, over high heat, then reduce the heat and fry for 7-9 minutes, until ready.

7. Place the flavored roasts on a plate and serve with your favorite garnish or lettuce.


HOT VEGETABLE SALAD AND TUNA I Recipe + Video

Hello dear potty. Today I prepared HOT TUNA VEGETABLE SALAD. It is a very delicious, crunchy, flavorful recipe that will be eaten very quickly. I hope you like this recipe and prepare it with pleasure. I wish you a tasty day and good appetite!

Ingredient:

  • 500 gr. - Peeled white potatoes and wash well
  • 200 gr. - frozen or fresh green peas
  • 200 gr. - Cherry tomatoes
  • 100 gr. - Kalamata olives
  • 100 gr. - Iceberg lettuce
  • 2 cans of 120 gr. - tuna in olive oil
  • 2 eggs
  • One hand - pea shoots

For the sauce:

  • 4 tablespoons olive oil
  • Juice of 1/3 lemon
  • 1 teaspoon - balsamic vinegar
  • 1 clove of garlic
  • Salt and black pepper

Method of preparation:

  1. Put the peeled potatoes to boil in cold water, add salt over them. Boil over medium heat for about 25 minutes or until soft.
  2. Meanwhile, put the eggs in cold water and since the water has started to boil, boil them for about 5-7 minutes.
  3. When the potatoes and eggs are ready boil water in a saucepan, when the water began to boil add the green beans and boil for 3-4 minutes, no more. Take them off the heat and drain them.
  4. Pour the olive oil into a jar, drain the lemon juice, pour balsamic vinegar, grate a clove of garlic, season with black pepper salt, put the lid on and shake the jar well.
  5. Then cut the potatoes into medium pieces. Then cut the peeled eggs into rounds or cubes.
  6. Arrange the salad on a flat plate. First arrange the diced iceberg lettuce on a portion of the plate, place the potatoes, green beans, pea sprouts next to it, then the cherry tomatoes cut into quarters, the olives, the canned tuna and the eggs.
  7. When you want to serve the salad, pour over the sauce prepared earlier, mix everything together and serve with pleasure. Good appetite!

If you are preparing this recipe, don't forget to take a photo of it and use the hashtag #valeriesfood


Ingredients potato salad with mackerel, fennel and oranges

  • 2 cans of grilled mackerel
  • 350 grams of potatoes, including the shell
  • 1 medium-sized fennel bulb (150 grams), along with fresh leaves
  • 1 red orange, as large as possible, or 2 smaller (or pink grapefruit, plain orange)
  • 2-3 tablespoons of lemon juice
  • 12 black olives
  • 3 cloves green onions
  • 2 teaspoons dijon mustard
  • 40 ml. olive oil
  • salt
  • freshly ground black pepper

Potato salad with mackerel, fennel and oranges & # 8211

1. Quickly wash the potatoes and boil them, along with the peel, in cold salted water. If we choose small potatoes, as equal as possible, they will all boil at about the same time. It will only take 20-25 minutes to boil the potatoes.

2. While the potatoes are boiling, the fennel is sliced ​​into 7-8 mm thick slices, at the height of the bulb. We keep the young leaves separately. Sprinkle the fennel slices with very little olive oil and sprinkle with salt. Heat a grill pan on the fire, or heat the grill. Cook the fennel slices for about 2-3 minutes on each side, until they receive the characteristic traces of grilling. We take the grilled fennel slices in a bowl.

3. Wash the orange and wipe it well. With a sharp knife, on top of a plate in which we will collect the juice, peel the orange peel so that we remove the white part at the same time, penetrating a little into the pulp of the fruit. With the same sharp knife, we cut next to the skins that naturally separate the orange segments, releasing them one by one. We keep the orange segments in the juice from the plate until we need them. Squeeze the remaining skins well, collecting the resulting juice in the same plate.

5. We try the potatoes with a fork, if we prick them lightly, they are ready. We drain them, rinse them with cold water and then peel them. Cut the boiled potatoes into slices.

6. Cut the green onion into rounds, keeping separately some of the chopped leaves, to sprinkle at the end.

Finish and serve the salad

7. We open the mackerel boxes, in each one we will find 1-2 mackerel fillets that we take out gently, so as not to break them.

8. Carefully drain the orange juice segments. In a bowl, add the mustard and beat with the extra virgin olive oil. Add the orange juice and then add the oil with the natural juices of the mackerel. Mix well and season boldly with salt and freshly ground black pepper. Remember, the taste of the salad is in the dressing, it will season the potatoes and all the other elements, so it's not good to skimp on spices. Orange juice will give a moderate acidity and sweet taste to the dressing, so it is good to add lemon juice after we taste it, balancing its salty / sweet / spicy / sour taste.

9. We collect in the same bowl the potatoes, fennel, green onions and half of the orange segments. Add the dressing, mix gently, but insistently enough to penetrate each piece.

10. Place the salad on plates, add the grilled mackerel fillets and garnish with the rest of the orange segments, the olives (preferably with the seeds removed), the fennel leaves and a little green onion sprinkled at the end.


Warm vegetable salad with goat cheese

This salad, which is only good for a diet like Montignac, is served warm. Its delicious and special taste comes, first of all, from the combination of baked bell peppers and goat cheese, also left in the oven for a few minutes. Therefore, a mixture of smoked and salty taste, to which we add a few other goodies.


Ingredients for hot potato salad recipe with yogurt and mustard sauce:

  • 1 kg of red potatoes
  • 50 gr butter
  • salt and pepper
  • 2 cloves of garlic
  • 400 gr creamy yogurt
  • 1 tablespoon mustard seeds
  • 1 tablespoon Dijon mustard
  • 1 teaspoon horseradish paste or a little grated horseradish
  • 1 red onion
  • 1 tablespoon vinegar or lemon juice
  • 1 bunch of green dill

Potato salad with mayonnaise

New potatoes have appeared, so a warm potato salad is more than welcome. Today we offer you a simple recipe potato salad, from a few ingredients, which you can enjoy as such or as a side dish.

When you think about potato salad, & icircti come & icircn mind at & acirctea combinations and assortments, that you do not know which to choose faster. Depending on your tastes, what ingredients you have available and your preference, you can prepare a simple potato salad or one with many ingredients.

But today I promised you one simple potato salad and we will keep our word. You can prepare it with new or old potatoes, but be careful not to make it a kind of sweet potato. It will be best to come out with red potatoes.

  • 700 g potatoes
  • 4-5 sprigs of green onions
  • salt
  • pepper
  • 3 tablespoons vinegar / lemon juice
  • 150 g of mayonnaise

Wash the potatoes and boil them, whole, in a pot with water and a little salt. Boil the potatoes, being careful not to boil them too much and leave a little al dente.

If you use new potatoes, they will need 15-20 minutes to boil. If you use last year's potatoes, they will boil harder. In any case, the potatoes should not be soft, like puree, because they will crumble when you mix the salad.

Let the potatoes cool, then cut them into cubes. Finely chop the onion and put everything in a bowl. Add mayonnaise, vinegar, salt and pepper to taste and mix carefully so as not to crush the potatoes.

Serve the salad simple or with a piece of steak or fish.

You have to see it too.


Spicy potato breast salad

Potato, the most versatile and cheap vegetable, can be integrated into a lot of recipes. From the banal puree and the classic french fries, to salads or more complex recipes.

The recipe we present to you today is a very simple, but delicious one. A filling salad, which you can serve hot or cold, with hot sauce and pieces of Gorgonzola cheese.

  • 300 g chicken breast
  • 800 g potatoes
  • 1 red onion
  • 2 stalks celery (celery)
  • For dressing:
  • 150 g of mayonnaise
  • 80 g hot sauce
  • 2 teaspoons mustard seeds
  • 1 teaspoon chopped parsley
  • salt
  • pepper
  • 70 g Gorgonzola cheese

Cut the chicken breast fillets, season them with salt and pepper and fry them on a hot pan with a drizzle of oil.

Put the washed potatoes, whole, in salted water. Let it boil for 20-30 minutes or until the fork enters them.

Cut the potatoes into cubes and the chicken breast into strips. Wash the celery stalks and cut them into cubes. Cut the julienne red onion. Put all the ingredients in a large bowl, in which you can mix.

For the dressing, mix the mayonnaise, hot sauce, mustard seeds, salt, pepper and parsley. Mix well and pour over the salad. Garnish with diced Gorgonzola cheese and extra hot sauce if desired.

You have to see it too.


Warm vegetable salad and chicken breast

According to historians, Spanish explorers brought the first bell pepper seeds to Europe. It has been observed that, of all the varieties, red bell peppers are the sweetest. The bitter taste of orange, yellow peppers is due to their harvest when they are still green and ripening in storage spaces. If you want a tasty dish with bell peppers, try a simple hot salad recipe.

ingredients

300 g chicken breast
1 onion
3 green onions
2 green bell peppers
2 red bell peppers
4 tomatoes
3 cloves of garlic
1 hot pepper
salt
pepper
oil
chili, optional
6 oil-dried tomatoes, optional

Method of preparation

Dice the chicken breast, season it and fry it in a hot pan in which you poured a little oil. When the meat is browned, add the sliced ​​peppers, the green onions and the chopped dried onion. Leave them for 5 minutes for the flavors to blend.
Cut the tomatoes into slices, hot pepper and garlic into slices and sauté for a few minutes. Mix everything with salt and pepper, if necessary or, if not, with chili powder and sun-dried tomatoes.


Video: Πατατοσαλάτα - Konstantinas kitchen


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