Salad “Summer” with Potatoes and Tomatoes Recipe
Bright vegetable salad. A great picnic dish! Very tasty and easy to prepare.
Servings
2
Cook Time
60minutes
Servings
2
Cook Time
60minutes
Ingredients
Dressing
Salad
Instructions
  1. Boil the potatoes in a uniform. Dip the potatoes in cold water, if desired, add salt to the water, bring to a boil and cook over medium heat for about 20 minutes. The ready-to-use knife easily reaches the middle, then is brought to the end. Cool to room temperature.
  2. Prepare the dressing: finely chop parsley, coriander and green onions with a knife.
  3. Finely chop the chili pepper. Bulgarian pepper – similarly.
  4. Chop everything, mix and season with oil. Add salt and pepper to taste. Leave it on for 15 minutes.
  5. Cut the potatoes into slices. Place on a flat platter.
  6. Cut the onion into slices. Remove the skin in layers and put it on top of the potatoes.
  7. Cut the tomato into half rings and put it on top of the onion. Pour/pour (depending on the amount of oil) over the cooked filling.
  8. Garnish with basil leaves.
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