Potato Salad Recipe
This is my favorite version of potato salad! It is quickly and easily prepared, it is also eaten quickly, and the most important component of it, I think, is the sauce – spicy, moderately spicy – it is simply created for this salad.
Servings
4
Cook Time
20minutes
Servings
4
Cook Time
20minutes
Ingredients
Salad
Sauce
Instructions
  1. Boil the potatoes the day before. It is advisable to choose small and homogeneous tubers. Cut the peeled potatoes into washers, put them on a platter, season with salt and pepper. Sprinkle 1/3 of the onion.
  2. Remove the fish from the oil or its own juice. Put it on top of the potatoes. Sprinkle half of the onion and cucumbers again. If you don’t like tuna, you can safely use your favorite canned or even smoked fish. It goes well with salmon, beluga, saury, trout… It is wonderfully combined with sturgeon, but still more dietetic with tuna.
  3. The last layer is chopped or torn lettuce leaves, dill and mint. Lettuce leaves can be used any, but quite a bit, they are more likely to be present in the salad than its main component. Put the salad in the refrigerator for at least 30 minutes.
  4. Sauce: Put all the ingredients in a jar, which is covered with a lid, and mix until the mustard, oil, lemon and spices are completely mixed. Pour over the sauce just before serving. You can serve the salad already mixed, not in layers, but still, pour the sauce while already sitting at the table. Serve with olives, olives or capers and, of course, fresh tomatoes.
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