Warm Salad with Potatoes Recipe
I will not deceive my soul and say that I adhere to fasting, but, nevertheless, at this time I will try to limit my gastronomic preferences and culinary delights. So, yesterday I found this recipe on the Internet and immediately prepared it.
Servings
2
Cook Time
40minutes
Servings
2
Cook Time
40minutes
Ingredients
Instructions
  1. To begin with, we boil potatoes “in uniform”. Usually I take the smallest tubers for this, rinse with a brush and boil for 12-15 minutes, drain the water and leave the lid open to evaporate the remaining moisture.
  2. Next, we peel the hot potatoes, cut them into quarters and pour cucumber brine. The original recipe uses pickled cucumbers. I used it in the absence of such a pickle from pickled cucumbers. Leave the potatoes to soak in the brine.
  3. Onions are peeled and cut into half rings.
  4. Take any mushrooms and slice them. I’ve already sliced frozen mushrooms.
  5. Fry the onion in a frying pan with vegetable oil, add the mushrooms and fry for about 10 minutes.
  6. Add fried mushrooms with onions and butter to the potatoes.
  7. Slice salted or pickled cucumbers.
  8. We also add them to potatoes.
  9. Mix the salad, add salt to taste, this may be enough. I didn’t add more vegetable oil, it was enough from frying mushrooms. Serve the salad warm, sprinkled with herbs if desired. .
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