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
40minutes
Servings
4
Cook Time
40minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Add chopped or whole olives, add salt to taste (if necessary). Serve warm.
  5. Ready!
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