Warm Potato Salad "Emerald" Recipe
Young shoots have already appeared when growing potatoes. And so I wanted to buy a kilogram so that there would be no restraint. Incredibly delicious salad... or a side dish... or just a delicious dinner. We ate as a separate dish with fresh bread. It's amazing.
Servings 4
Cook Time 40 minutes
Ingredients
- 8 pieces Potato
- 10 pieces Olives
- Green Onion
- 1 bunch Dill
- 1 bunch Parsley
- 1 clove Garlic
- 1 teaspoon Vinegar
- 2 tablespoons Vegetable oil
- Salt
Instructions
- Peel the potatoes, or scrape them, or not clean them, but wash them thoroughly, still young. And cook, as we all cook potatoes, until cooked in salted water.
- While the potatoes are cooking, prepare the sauce. Cut the white part of the green onion and set aside. Chop garlic, parsley, dill, green onion. In a blender, mix the herbs with garlic, mustard, vinegar and a small amount of olive oil liquid, gradually pour in the vegetable oil until the sauce resembles thick sour cream.
- When the potatoes are cooked, drain the water, dry the potatoes, cool slightly, put on a serving dish, season with sauce, sprinkle with the white part of the green onion, mix.
- Add chopped or whole olives, add salt to taste (if necessary). Serve warm.
- Ready!