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Print Recipe
Warm Potato Salad "Emerald" Recipe
Already emerged young themselves by growing potatoes. And so I wanted to buy a kilogrammchik that hold was not. Incredibly delicious salad... or a side dish... or just a delicious dinner. We ate as a separate dish with fresh bread. It's delicious.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes, or scrape, or not to clean, and a good wash, young still. And cook, as we all cook potatoes, until cooked in salted water.
    Peel the potatoes, or scrape, or not to clean, and a good wash, young still. And cook, as we all cook potatoes, until cooked in salted water.
  2. While cooking potatoes, prepare the sauce. The white part of green onions to cut and postpone. Garlic, parsley, dill, green onion chop. In a blender mix the herbs with the garlic, mustard, vinegar and a little liquid from the olive, gradually pour in vegetable oil until sauce resembles thick cream.
    While cooking potatoes, prepare the sauce.
The white part of green onions to cut and postpone.
Garlic, parsley, dill, green onion chop.
In a blender mix the herbs with the garlic, mustard, vinegar and a little liquid from the olive, gradually pour in vegetable oil until sauce resembles thick cream.
  3. When the potatoes are cooked, drain the water, dry the potatoes, cool slightly, put in a serving dish, tuck in the sauce, sprinkle with a white part of the green onion, mix.
    When the potatoes are cooked, drain the water, dry the potatoes, cool slightly, put in a serving dish, tuck in the sauce, sprinkle with a white part of the green onion, mix.
  4. Add olives and cut or whole, salt to taste (if necessary). Serve warm.
    Add olives and cut or whole, salt to taste (if necessary). Serve warm.
  5. Ready!
    Ready!

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