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Potato salad with mayonnaise

Potato salad with mayonnaise


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An easy to prepare and very delicious salad that I make quite often at festive meals

  • 10 potatoes
  • pickles
  • pickled peppers
  • 4 tablespoons sweet corn
  • 4 tablespoons full of mayonnaise
  • salt
  • pepper

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato salad with mayonnaise:

Boil the potatoes in their skins, leave them to cool, then peel them and cut them into thin slices.

Cut the cucumbers and donuts into slices and mix with the potatoes.

Add the corn and season with salt and pepper to taste.

And at the end we add mayonnaise mixing well the whole composition.

We leave a teaspoon of mayonnaise if we want to decorate.

Personally, I really like this salad and it can be served next to a steak or barbecue.


Ingredients salad of the Russian & # 8211 fasting recipe

salad vegetables:

  • 450 grams of carrots (4 medium-sized carrots)
  • 600 grams of potatoes
  • 150 grams of parsnip root
  • 100 grams of parsley root
  • 100 grams of celery root
  • 200 grams of fine peas
  • 200 grams of cucumbers in vinegar (or ½ cucumbers, ½ donuts in vinegar)
  • 50-60 ml. aquafaba
  • 2 tablespoons mustard
  • 250ml sunflower oil / rapeseed / grape seeds / other oil with neutral taste) & # 8211 more if you need more mayonnaise for decoration
  • salt
  • white pepper
  • in addition: lemon juice for seasoning

How to prepare Russian salad & # 8211 fasting recipe with vegan mayonnaise & # 8211 video recipe

More cold appetizer recipes find by clicking on the picture below.


  • 250 g beets
  • 400 g potatoes with red skin
  • 1 large clove of garlic
  • 4 tablespoons mayonnaise
  • salt to taste

First of all, wash and boil the beets (or bake them in the oven) and the potatoes. Peel a squash, grate it and chop it into larger or smaller cubes, depending on how you like it in the salad. Or, you can put it on the big grater. Chop the cubes and potatoes.

Put them in a bowl and add the garlic given on a fine grater, mayonnaise, salt and mix gently.

*I used quick mayonnaise (click for recipe). You can also use mayonnaise without egg (click for recipe) if you are fasting or want a vegan salad.

Transfer the beetroot salad with potatoes and mayonnaise on a plate and decorate it with mayonnaise, cucumber in vinegar, parsley or slices of boiled beets. Keep the salad cold until ready to serve. Good job and good appetite!

*For extra flavor, you can enrich the salad with boiled chicken breast and diced chicken.

*You can keep it in the fridge for a maximum of 3 days.

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Potato salad with tarragon and salads

Tarragon is one of the right ingredients next to lamb. Here it takes place in a warm salad with fresh spring flavors.

If you use new potatoes, wash them well and cut them in half, then boil them in salted water over high heat until soft. If you use regular potatoes, boil them in their skins. After they have boiled in the cleaners and cut them in half.

Put the potatoes in a bowl, add the vinegar, chopped asparagus, tarragon, salt and pepper to taste.

Mix well and then add mayonnaise. Stir again to incorporate.

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Potato salad with peas and mayonnaise

The very well boiled and cooled yolks are ground with a fork in a bowl, a little oil is added and rubbed with the mixer, until a paste is formed.

Then add a raw egg yolk and add a little oil, stirring constantly in the same direction.

When it starts to thicken, add another raw egg yolk and a little oil again.

Do this until all the yolks have been added, then add the mustard (if the mayonnaise is used for the beef salad), little by little and stirring constantly, and the lemon juice. Then add oil, in small portions, until all the initially measured quantity is finished.

we continue with the basic recipe.

Boil the potatoes in their skins, then peel them and cut them into small cubes. Put over mayonnaise.

Boil the peas and add them over the potatoes.

Pickled cucumbers cut into cubes and add to the other ingredients.

You can also add finely chopped egg whites (from boiled egg used to mayonnaise).


Potato salad with peas and mayonnaise

The very well boiled and cooled yolks are ground with a fork in a bowl, a little oil is added and rubbed with the mixer, until a paste is formed.

Then add a raw egg yolk and add a little oil, stirring constantly in the same direction.

When it starts to thicken, add another raw egg yolk and a little oil again.

Do this until all the yolks have been added, then add the mustard (if the mayonnaise is used for the beef salad), little by little and stirring constantly, and the lemon juice. Then add oil, in small portions, until all the initially measured amount is finished.

we continue with the basic recipe.

Boil the potatoes in their skins, then peel them and cut them into small cubes. Put over mayonnaise.

Boil the peas and add them over the potatoes.

Pickled cucumbers cut into cubes and add to the other ingredients.

You can also add finely chopped egg whites (from boiled egg used to mayonnaise).


Potato salad with chicken breast and mayonnaise

The chicken breast is washed, shaped and boiled. Wash the potatoes and boil them in their skins. When they are ready, let them cool and then peel them. Peel, wash the onion and slice it. Wash the lemon, slice it in half, and squeeze the other half. Make a mayonnaise from a boiled egg yolk. hard, 1 teaspoon of classic mustard and 1 raw egg yolk. Mix the ingredients and then add the oil, little by little, until the mayonnaise reaches the desired consistency. Once the chicken breast is cooked, cut it (or break it) into small pieces. Cut three potatoes into cubes and place them in the serving bowl. Season with salt and pepper, add: part of the red onion slices, half the amount of mayonnaise and half of the chicken breast pieces. Add the second layer of diced potatoes, season again and add: red onion, mayonnaise and remaining chicken breast. Sprinkle everything with lemon juice, mix lightly for homogenization and decorate with onion and lemon slices.

Use pink potatoes, which boil well and do not crumble. You can also use yellow onions, but red onions are not only more attractive, but also less hot and more pleasant. If you want, you can thin mayonnaise with 1-2 tablespoons of sour cream. You can use other spices, which you like.

I haven't had a thicker salad for dinner for a long time, so the other day, pretty quickly, I made this one. It was so good that while I was tasting it, I finally ate it at lunch & # 8230


Potato salad with light mayonnaise

I owed you one potato salad in the preparation of which light mayonnaise is used. Here it is:

What do you need?

  • 8 white potatoes, suitable (500 - 700 g in total)
  • 2 bundles (8 - 12 threads depending on the trader) of green onions
  • 1 red onion
  • 1 piece of leek (5 cm), only the green part
  • 1 cup light mayonnaise (prepared as here)
  • ½ parsley connection
  • Sea salt and mosaic pepper (both freshly ground) - to taste.

How do you proceed?

Boil the potatoes in their skins, in salted water, until the fork enters them lightly - they should be done about 15 minutes after the water starts to boil.

Peel a squash, grate it and squeeze the juice.

Wash and peel the green onion, then cut it into slices. Keep about half of the green part to incorporate it into the mayonnaise.

Wash, clean and cut the leek piece into thin slices.

Finely chop the washed and well drained parsley.

After they have cooled well, peel the potatoes and cut them into appropriately large pieces, then mix them in a large bowl with the green onions and red onions.

Season everything with salt and pepper.

Incorporate the green onion stalks into the light mayonnaise and then pour it over the onion potatoes.

Mix well and garnish with leek rings and chopped parsley.

Before serving, leave the salad in the fridge for at least half an hour.

Have fun and see you healthy again!


Potato salad with peas and mayonnaise

The very well boiled and cooled yolks are ground with a fork in a bowl, a little oil is added and rubbed with the mixer, until a paste is formed.

Then add a raw egg yolk and add a little oil, stirring constantly in the same direction.

When it starts to thicken, add another raw egg yolk and a little oil again.

Do this until all the yolks have been added, then add the mustard (if the mayonnaise is used for the beef salad), little by little and always stirring, and the lemon juice. Then add oil, in small portions, until all the initially measured quantity is finished.

we continue with the basic recipe.

Boil the potatoes in their skins, then peel them and cut them into small cubes. Put over mayonnaise.

Boil the peas and add them over the potatoes.

Pickled cucumbers cut into cubes and add to the other ingredients.

You can also add finely chopped egg whites (from boiled egg used to mayonnaise).


Potato salad with light mayonnaise

I owed you one potato salad in the preparation of which light mayonnaise is used. Here it is:

What do you need?

  • 8 white potatoes, suitable (500 - 700 g in total)
  • 2 bundles (8 - 12 threads depending on the trader) of green onions
  • 1 red onion
  • 1 piece of leek (5 cm), only the green part
  • 1 cup light mayonnaise (prepared as here)
  • ½ parsley connection
  • Sea salt and mosaic pepper (both freshly ground) - to taste.

How do you proceed?

Boil the potatoes in their skins, in salted water, until the fork enters them lightly - they should be done about 15 minutes after the water starts to boil.

Peel a squash, grate it and squeeze the juice.

Wash and peel the green onion, then cut it into slices. Keep about half of the green part to incorporate it into the mayonnaise.

Wash, clean and cut the leek piece into thin slices.

Finely chop the washed and well drained parsley.

After they have cooled well, peel the potatoes and cut them into appropriately large pieces, then mix them in a large bowl with the green onions and red onions.

Season everything with salt and pepper.

Incorporate the green onion stalks into the light mayonnaise and then pour it over the onion potatoes.

Mix well and garnish with leek rings and chopped parsley.

Before serving, leave the salad in the fridge for at least half an hour.

Have fun and see you healthy again!


Amaranth salad with fasting mayonnaise & # 8211 Amaranth caviar

Probably some of you, as I did a few years ago when I discovered it, wonder what amaranth is and how it is prepared and what it tastes like.

Amaranth is a plant that grows in South American countries, being considered a plant with a number of benefits for the human body. It consumes both its leaves and seeds. It resembles quinoa, does not contain gluten and is highly valued by people who have this intolerance.

It is very rich in protein, minerals, vitamins and calcium and is beneficial for the heart, bones, digestion, varicose veins, eyesight and weight loss. It is used both in the preparation of hot and cold dishes such as salads, desserts, etc.

Today I decided to make an amaranth salad with fasting mayonnaise & # 8211 Amaranth caviar, as it is also called.

Stay tuned for the list of ingredients, but also the simple way to prepare amaranth salad.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

How to Make an Amaranth Salad with Fasting Mayonnaise & # 8211 Amaranth Caviar

Ingredient:

  • 250 g amaranth
  • 600 ml of cold water
  • Salt, pepper to taste
  • 1-2 tablespoons lemon juice
  • 1 medium red onion

Ingredients for fasting mayonnaise:

  • 200 ml of sunflower oil
  • 100 ml soy milk
  • 1 clove of garlic
  • 1/4 teaspoon turmeric

Method of preparation:

We put the amaranth in a thick sieve and wash it under a stream of cold water, drain it well.

In the 600 milliliters of water we hydrate the berries for a few hours, it would be best overnight.

In a large pot, boil the amaranth in a tor with the liquid in which it was hydrated, and when it boils for the first time, reduce the heat to low and cook for about 15 minutes on low heat, stirring occasionally so that it does not stick.

Remove from the heat, put a lid on and let it cool completely.

Put the amaranth in a bowl and gradually add the mayonnaise and mix with a robot, but it works well with a whisk.

Add the onion, taste and the salad is ready to serve. Good job and good appetite!



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