Potato Salad with Pepper and Mustard oil Recipe
Very tasty, hearty salad. Delicate, with a piquant taste of mustard oil and herbs. Spicy, harmonious and fragrant! Onion took purple and added a mixture of peppers.
Servings
2
Cook Time
30minutes
Servings
2
Cook Time
30minutes
Ingredients
Instructions
  1. To begin with, fry Bulgarian pepper in a spoonful of mustard (you can take olive or simple sunflower oil). If you want – take fresh ones, cut into strips. I’m freezing. Fry for a short time – 7-8 minutes. Then transfer the pepper to a plate to cool. Don’t forget to add salt.
  2. 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.
  3. Chilled 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 an inexpensive price (compared to olive). Very suitable for this salad.
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