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 Potato Salad with Vegetables and Ham Recipe
I suggest you try a delicious salad in the Mediterranean style - fried golden potatoes, slices of fleshy ripe tomatoes, pickled crispy onions, salted smoked ham and mustard dressing. That's how it is in the Mediterranean style causes me some doubts personally, but it is positioned in a Moscow restaurant. I didn't argue because it was incredibly delicious. Just tweaked, polished to your liking and it turned out perfectly! I recommend it as a full-fledged delicious dinner. And for the arrival of unexpected guests, the salad is good.
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Spanish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
For pickling onions
Course Birthday Food Dishes, Dinner Dishes, Holiday Food Ideas, New Year Food Dishes
Cuisine Spanish Cuisine
Cook Time 30 minutes
Servings
Ingredients
Salad
Dressing
For pickling onions
Instructions
  1. Peel the onion, cut into rings or half rings. Marinate in a mixture of water, apple cider vinegar and sugar. Peel the onion, cut into rings or half rings. Marinate in a mixture of water, apple cider vinegar and sugar.
    Peel the onion, cut into rings or half rings. Marinate in a mixture of water, apple cider vinegar and sugar. Peel the onion, cut into rings or half rings. Marinate in a mixture of water, apple cider vinegar and sugar.
  2. Marinate for at least 1 hour. Potatoes, pre-cooked, peeled, cut into slices.
    Marinate for at least 1 hour. Potatoes, pre-cooked, peeled, cut into slices.
  3. Heat the vegetable oil in a frying pan and quickly fry the potato slices until golden brown.
    Heat the vegetable oil in a frying pan and quickly fry the potato slices until golden brown.
  4. For the filling, mix the grainy mustard with lemon juice or white wine vinegar, pour in olive oil in a thin stream, whisking until a more or less homogeneous emulsion is obtained.
    For the filling, mix the grainy mustard with lemon juice or white wine vinegar, pour in olive oil in a thin stream, whisking until a more or less homogeneous emulsion is obtained.
  5. Put the ruddy potato slices on the dish.
    Put the ruddy potato slices on the dish.
  6. From above, arbitrarily (but not finely) chop tomatoes, put dried, pickled onions, olives. Add salt and season with freshly ground black pepper to taste.
    From above, arbitrarily (but not finely) chop tomatoes, put dried, pickled onions, olives. Add salt and season with freshly ground black pepper to taste.
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