To begin with, fry Bulgarian pepper on a spoonful of mustard (you can take olive or simple sunflower oil). If you want - take fresh, cut into strips. I'm freezing. Fry for a long time - 7-8 minutes. Then transfer the pepper to a plate to cool. Don't forget to add salt.
Peel and boil potatoes in lightly salted water - 2 pcs . Also for our salad you will need 3 boiled eggs, a tomato, an onion and a clove of garlic.
Chilled potatoes, tomatoes and eggs cut into slices, onion - half rings, garlic - plates.
Now gently mix the roasted pepper with the rest of the ingredients, add salt, season with mustard oil, black pepper, a mixture of herbs and a pinch of sesame.
You can take any oil you want, but I would still recommend mustard. It has a very pleasant spicy taste and an inexpensive price (compared to olive). Very suitable for this salad.
