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Print Recipe
Salad "Summer" with Potatoes and Tomatoes Recipe
Bright vegetable salad. A great dish for a picnic! Very tasty and easy to prepare.
Cook Time 60 minutes
Servings
Ingredients
Dressing
Salad
Cook Time 60 minutes
Servings
Ingredients
Dressing
Salad
Instructions
  1. Boil potatoes in their skins. Lower the potatoes in cold water, salt water if desired, bring to a boil and cook over medium heat for about 20 minutes. Ready to define the knife easily comes to the middle, then finish. Cool to room temperature.
    Boil potatoes in their skins. Lower the potatoes in cold water, salt water if desired, bring to a boil and cook over medium heat for about 20 minutes. Ready to define the knife easily comes to the middle, then finish. Cool to room temperature.
  2. Prepare the dressing: finely chop the parsley, cilantro and green onions with a knife.
    Prepare the dressing: finely chop the parsley, cilantro and green onions with a knife.
  3. Finely chop the chili pepper. Bell pepper - likewise.
    Finely chop the chili pepper. Bell pepper - likewise.
  4. All cut, mix and fill with oil. Salt and pepper to taste. Leave on for 15 minutes.
    All cut, mix and fill with oil. Salt and pepper to taste.
Leave on for 15 minutes.
  5. Potatoes cut into slices. Put on a flat dish.
    Potatoes cut into slices. Put on a flat dish.
  6. Onions cut into slices. To peel back the layers and spread on top of potatoes.
    Onions cut into slices. To peel back the layers and spread on top of potatoes.
  7. Tomato cut into half rings and put on top of onions. Pour/pour (depending on the amount of oil) on top of the prepared filling.
    Tomato cut into half rings and put on top of onions. Pour/pour (depending on the amount of oil) on top of the prepared filling.
  8. Garnish with Basil leaves.
    Garnish with Basil leaves.

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