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Print Recipe
Potato Salad with Pepper and Mustard oil Recipe
Very tasty, hearty salad. Delicate, with a spicy touch of mustard oil and herbs. Spicy, harmonious and fragrant! Bow took the purple and added a mixture of peppers.
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. To begin, fry in a spoon of mustard (you can take olive or simple sunflower) Bulgarian pepper oil. If you want to - take the fresh, cut into strips. I had frozen. Fry briefly-minutes 7-8. Then transfer the pepper to a plate to cool. Don't forget to add salt.
    To begin, fry in a spoon of mustard (you can take olive or simple sunflower) Bulgarian pepper oil. If you want to - take the fresh, cut into strips. I had frozen. Fry briefly-minutes 7-8. Then transfer the pepper to a plate to cool. Don't forget to add salt.
  2. Clean and cook in lightly salted water potatoes - 2 PCs. also for our salad need 3 boiled eggs, tomato, onion and garlic clove.
    Clean and cook in lightly salted water potatoes - 2 PCs. also for our salad need 3 boiled eggs, tomato, onion and garlic clove.
  3. Cooled potatoes, tomatoes and eggs cut into slices, onion - half rings, garlic - plates.
    Cooled potatoes, tomatoes and eggs cut into slices, onion - half rings, garlic - plates.
  4. Now gently mix the fried 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 inexpensive price (compared to olive). Very suited to this salad.
    Now gently mix the fried 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 inexpensive price (compared to olive). Very suited to this salad.

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