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Print Recipe
Summer Potato Salad Recipe
Salad of young summer vegetables and herbs. The salad is green tops from radishes, crunchy cucumbers short-fruited pupyrchatye from the garden, juicy onions. Young boiled potatoes make the salad filling. Of course, the salad will be seasoned with a spicy dressing.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Put the potatoes to cook. Prepare food for a salad. At the radish, we choose beautiful green leaves from the tops. I'll cut them into a salad. For green onions, I will use not only feathers, but also a fairly large onion. Lettuce leaves are torn at random and placed in a salad bowl. Cut the radishes and cucumbers into half-slices, and the onion into half-rings. Cut the greens and feathers from the onion into small pieces. We send it to the salad bowl. Cooked potatoes are cut quite large. We also send it to the salad bowl with vegetables. Sprinkle with salt and stir.
    Put the potatoes to cook. Prepare food for a salad. At the radish, we choose beautiful green leaves from the tops. I'll cut them into a salad. For green onions, I will use not only feathers, but also a fairly large onion. Lettuce leaves are torn at random and placed in a salad bowl. Cut the radishes and cucumbers into half-slices, and the onion into half-rings. Cut the greens and feathers from the onion into small pieces. We send it to the salad bowl. Cooked potatoes are cut quite large. We also send it to the salad bowl with vegetables. Sprinkle with salt and stir.
  2. Make the dressing. Combine olive oil, grainy mustard, honey and lemon juice.
    Make the dressing. Combine olive oil, grainy mustard, honey and lemon juice.
  3. Fill the salad, mix, taste for salt, cover with a lid and put in the refrigerator to infuse and let the potatoes soak with the dressing.
    Fill the salad, mix, taste for salt, cover with a lid and put in the refrigerator to infuse and let the potatoes soak with the dressing.
  4. Ready.
    Ready.

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