Classic American potato salad. American potato salad

A simple, but hearty and fresh salad of boiled potatoes and carrots can be placed on a holiday table. It is similar to Olivier, but is prepared without adding meat with fresh cucumber. And in the dressing, Dijon mustard is added to the mayonnaise. It contains plant seeds that burst pleasantly on the tongue when tasting. And the taste of the salad is more interesting and piquant.

Ingredients:

• potatoes – 200 g;
• carrots – 150 g;
• onions – 0.5 pcs.;
• fresh cucumbers – 130 g;
• chicken egg – 1-2 pcs.;
• mayonnaise – 50 ml;
• Dijon mustard – 15 ml;
• salt, spices - 1 tsp.

Preparation

Wash the potatoes and carrots well and cook in their skins until tender. 25 minutes after the water boils, the vegetables can be removed and cooled. You need to avoid overcooking them so that they keep their shape in the salad.

Boil a chicken egg (1-2 pcs.) hard and cool under cold water.

Peel the cooled vegetables and eggs.

Wash fresh strong cucumbers. Peel the onions and also rinse them. Its quantity can be increased or decreased depending on your preferences.

Cut potatoes, carrots, cucumbers and onions into small cubes. We leave two or three centimeters of carrots for decoration.

We put everything in a deep container.

We are preparing the dressing. Place mayonnaise in a bowl and add Dijon mustard. Mix everything well.

Salt the vegetables, season with spices, season with mayonnaise-mustard sauce.

Mix and taste. If necessary, add salt and spices.

Place the prepared salad of boiled potatoes and carrots on serving plates. If desired, sprinkle with chopped dill or parsley.

Decorate with a boiled carrot flower, in the center of which a drop of mayonnaise and a few mustard seeds are placed.

The dish turns out elegant and bright. It will perfectly satisfy your hunger and will be a good aperitif on the holiday table. And on a weekday, such a dish can be easily prepared without having any special skills.

Even the most picky gourmet will not refuse this salad. A salad of boiled potatoes with carrots will serve as an excellent dinner, and it would also be appropriate to serve it on the table for guests. All ingredients are available, and their flavor combination is simply great!

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Carrot and potato salad

This dish turned out to be quite simple and of course delicious. We used the simplest products, crushed them and seasoned them with homemade mayonnaise. Could anything be tastier or simpler?

For carrot and potato salad you need:

Salad with potatoes and carrots:

1. Remove the sausage from packaging and cut into strips.
2. Drain the corn in a colander to remove excess liquid.
3. Wash the cucumber and remove the peel if necessary. For example, if she is bitter. Next, cut it into strips.
4. Wash the potatoes, peel them and cut them into cubes. Dry with dry wipes.
5. Heat a frying pan with oil and fry the potato wedges until soft.
6. Place potatoes on napkins to remove excess oil.
7. Wash the carrots and cut off the peel, grate the root vegetable.
8. Combine corn, carrots, potatoes, sausage and cucumbers in a salad bowl.
9. Sprinkle the salad with spices, season with mayonnaise and serve.

Potato and carrot salad

A rich, rich salad that will conquer you not only with its taste, but also with its aroma. Pineapples, cherry tomatoes, Parmesan, Greek yogurt, pickles, a lot of greens, an incredibly spicy dressing - all this together awaits you at the end of cooking.

Try other salads that we have collected for you. Potato mushrooms, country salad, and, of course, salad with potatoes and green peas.

For potato and carrot salad you need:

How to assemble potato and carrot salad:

1. Wash the spinach and cut into large pieces.
2. Remove the peel from the cucumbers by first washing them. Next, cut them into cubes.
3. Wash the dill and chop it finely.
4. Wash the cherry tomatoes and cut them into cubes.
5. Cut the pineapples into small pieces.
6. Shorten the Korean carrots; if they are too long, leave the marinade.
7. Grind the Parmesan using a zest grater.
8. Rinse the basil and chop it finely.
9. Wash the potatoes, cover them with water and place on the stove.
10. Cook the root vegetable until fully cooked, checking the softness with the tip of a knife.
11. Next, drain the water from the potatoes, cool them, peel them and chop them into cubes.
12. In a salad bowl, combine all the ingredients in layers, not forgetting to coat each layer with mayonnaise.
13. Order of layers: potatoes, tomatoes, pineapples, carrots, cucumbers, spinach, basil.
14. The composition will be completed with grated Parmesan, which should be sprinkled with chopped dill.

Potato, carrot and egg salad

We dare to call the salad luxurious and eye-catching on the table. It included only a few ingredients and an unusual dressing. You definitely haven't tried this yet.

For potato, carrot, egg salad you need:

Potato, carrot and egg salad:

1. Rinse the cherry tomatoes and divide each fruit into cubes.
2. Boil the eggs, then force cool. Then peel and cut into cubes.
3. Squeeze the cucumbers a little from excess liquid with your hands and chop into cubes.
4. Boil potatoes, cover with cold water. As soon as the root vegetables have cooled, they must be peeled and cut into small pieces.
5. Drain the carrots in a colander, after the excess liquid has drained, shorten the strips.
6. Grate the cheese.
7. Next, lay out the ingredients in layers, coat each of them with mayonnaise: potatoes, cucumbers, eggs, tomatoes. The composition will be completed with cheese and Korean carrots.
8. Garnish the composition with olives, leave in the refrigerator for 30 minutes and serve.

With funchose

Juicy funchose seems to be added to make the salad perfect. Do you agree? Well, in addition to it, you can find fresh vegetables in it, which will fill the snack with aroma and color.

What you will need:

How to prepare the salad:

1. Wash the cucumber and grate it on a Korean vegetable grater.
2. Squeeze the carrots from the marinade and shorten the strips.
3. Wash the potatoes, peel and grate.
4. Marinate it in soy sauce for 30 minutes.
5. Mix all ingredients, season with oil and sprinkle with spices.

With pork

A truly rich and satisfying salad for all food lovers. Pork is quite high in calories and rich in nutrition. And at the same time he makes such a dish. You should try this.

What you will need:

Sequencing:

1. Place the carrots in a colander and drain off excess liquid. Shorten the strips.
2. Wash the potatoes, cut into pieces, fry until golden brown in a frying pan. At the end of cooking, add salt and pepper.
3. Peel the onion, cut off the roots and wash. Next cut into small cubes.
4. Heat a frying pan with oil and fry the onion until golden brown.
5. While the onions are browning, wash the pork, cut off the membranes and fat, and dry the meat.
6. Next, cut into cubes and add to the onion.
7. Fry the fillet until crusty, then cover with a lid and simmer until done.
8. Next, add the meat and onions to the carrots and potatoes. Season with soy sauce.
9. Mix everything and you can eat immediately.

A salad of beets, carrots, potatoes and eggs is a storehouse of vitamins and useful elements. Moreover, in addition to these components, we have added many more different ingredients to please your stomachs and drive your taste buds crazy. Be sure to try the potato, carrot, egg salads that we have prepared for you and share with your loved ones. Rest assured, everyone will appreciate a salad with potatoes, carrots, and eggs.

Source: recipesalatov.com

A simple but satisfying dish with potatoes, which is also suitable as a snack for lunch, breakfast or dinner? Of course it's a salad or vinaigrette!

Prepare these salads at least every day - you won’t get tired of them. And if guests come unexpectedly, you can quickly prepare one of the salads by combining potatoes with other products.

Potatoes are a product that is good in any form. Just boil the potatoes, cut them into cubes, combine them with chopped onions or green onions - and the salad is ready. It may be simple, but quite edible. And you can season it to your liking: sour cream, mayonnaise or vegetable oil.

By combining potatoes with various vegetables, we prepare low-calorie salads for dietary or lean nutrition. Potato salads with meat products are hearty and high-calorie, equally suitable for everyday and holiday menus.

There are probably as many salad options as there are chefs and cooks in the world. Every housewife can prepare many of these salads, varying the composition of the ingredients. So you and I will try to do this and prepare salads with potatoes!

Let's start with the simplest, but very tasty salads.

Vegetable salad

This salad can be prepared with small potatoes, carrots and overgrown cucumbers.

Required:

8-10 small potatoes, 2 small carrots, 1 large overgrown cucumber (200 g), 3 stalks of green onions, 4 eggs, parsley and dill, 1 can (200 g) of canned green peas, sour cream, mayonnaise, salt to taste .

Boil potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise and half-and-half sour cream and salt to taste.

If you don’t add eggs to the salad, season it with vegetable oil and you have a lean salad ready.

Vegetable salad with potatoes, pumpkin and cabbage

Required:

2-3 potatoes, 150 g pumpkin pulp, 100 g white cabbage, 1 onion, 1 tomato, 2 tbsp. spoons of vegetable oil, parsley and dill, caraway seeds, salt to taste.

Cut the pumpkin pulp into thin slices, sprinkle with oil and bake in the oven for 10-15 minutes. Peel the boiled potatoes in their jackets and cut them into thin slices.

Chop the white cabbage into strips and simmer in its own juice for 5-10 minutes with the addition of salt and caraway seeds.

Place the prepared products in a salad bowl in layers: first pumpkin, then cabbage, sliced ​​fresh tomatoes and potatoes, chopped onion.

Season the salad with vegetable oil and sprinkle with chopped dill and parsley.

Vegetable salad with pickles

Required:

2 potatoes, 2 pickled cucumbers, 1 onion, 1 apple, 1 small beet, 2 tbsp. spoons of vegetable oil, parsley, vinegar, salt to taste.

Potatoes and beets are baked in the oven, peeled and cut into slices. Then add chopped cucumbers, onions and herbs, thinly sliced ​​apples, mix, salt, season with oil and vinegar.

Potato salad with fresh cucumbers

Required:

300 g potatoes, 100 g cucumbers, 100 g tomatoes, 150 g sour cream, 100 g green onions, green lettuce, salt, dill.

Boil potatoes, peel, cut into cubes, cut cucumbers and tomatoes into slices, mix everything with finely chopped green onions, add salt and season with sour cream.

Place the salad on a plate beautifully lined with green lettuce leaves, sprinkle with dill and garnish with a tomato and cucumber flower.

Potato salad with beans

Required:

3-4 medium potatoes, 2-3 hard-boiled eggs, 1 can (400 g) white beans, 1 large onion, vegetable oil, salt, ground black pepper to taste.

Boil potatoes in their skins, peel and cut into rings. Cut the eggs into cubes. Cut the onion into half rings and fry over low heat until golden brown. Mix everything, add salt and pepper.

As an option, the onion can be used raw (you can also pickle it), and the salad itself can be seasoned with vegetable oil.

And if you don’t add eggs to the salad, it’s perfect for eating during Lent.

Salad “Winter Dream”

A delicious layered salad that will not be out of place on a holiday table.

In arbitrary proportions you will need:

boiled potatoes, boiled beets and carrots, hard-boiled eggs, 1 pomegranate, some green onions, garlic, mayonnaise to taste.

Grate the potatoes onto the bottom of the dish on a coarse grater. Then lay out a transparent layer of pomegranate seeds. Each layer is coated with mayonnaise.

The next layer is beets, grated on a coarse grater, then a layer of chopped egg yolks mixed with finely chopped green onions.

Then a layer of grated carrots mixed with chopped garlic.

The top layer is grated egg white. Garnish with pomegranate seeds.

Let the salad brew for 2 hours.

Salad “Unusual”

Indeed, an amazing layered salad, which is recommended to be served in portioned salad bowls or bowls. But, of course, you can cook it in one large salad bowl. And one of the ingredients of this salad is French fries.

Required:

1 smoked chicken breast (or you can use boiled chicken meat, salted and peppered), 4 boiled eggs, 3 fresh small cucumbers, 4 small potatoes, mayonnaise.

The salad is laid out in layers:

1st layer

- diced chicken breast, mayonnaise;
2nd layer
- cucumbers cut into small strips, salt, mayonnaise;
3rd layer
- coarsely grated eggs, mayonnaise;
4th layer
- finely chopped potatoes, deep fried. Salt the potatoes.

Potato salad with meat

All ingredients for the salad are taken in arbitrary quantities. And any meat (pork or beef, chicken or turkey).

Grate the potatoes into strips and place in a colander. Rinse under running water until all the starch comes out.

In a frying pan, fry onions cut into rings and meat cut into strips. Fry until half cooked, add soaked potatoes, salt to taste, add lotus, red pepper and simmer over very low heat under the lid, stirring occasionally. 10 minutes before readiness, add chopped garlic.

Serve the salad cooled.

The main thing is not to let the potatoes fry, this is very important!

The combination of potatoes with fish (boiled, fried, salted and smoked), as well as canned fish, allows you to create delicious salads. Fish salads with potatoes can be prepared on fasting days, when you are allowed to eat fish.

Salad with potatoes and canned fish

In arbitrary quantities you will need:

potatoes, eggs, cheese, a jar of canned fish (salmon sprats, etc.), pickled cucumber and a little of its marinade, onions.

Boil the potatoes, cut into small cubes, grate the boiled eggs and cheese, finely chop the onion. Chop the pickled cucumbers with a knife or grate on a coarse grater.

Mix everything, adding canned food mashed with a fork, and season with mayonnaise.

Let the salad soak in the refrigerator.

Instead of canned fish, you can use cod liver, crab sticks or crab vermicelli.

Fish salad with potatoes and rice

Required:

400 g boiled potatoes, 60 g rice, 4 tomatoes, 3 sweet peppers, 1 onion, 2 tbsp. spoons of vegetable oil, 150 ml of dry white wine, 60 g of tomato paste, a third of a teaspoon each of salt, sugar, ground black pepper, 2 cloves of garlic, 1 can of sardines in tomato.

Boil the potatoes, cut into cubes, mix with cooked rice. Cut tomatoes and peppers into small cubes and mix with chopped fish pulp.

Chop the onion, simmer in vegetable oil, add spices, salt, sugar and wine. Simmer all this a little more and add to the salad. Mix thoroughly, cool and serve.

Potato and herring salad

Perhaps this herring salad is the most favorite salad of all Russians, except for herring under a fur coat. It’s good for both a casual table and a formal one.

Required:

1 herring carcass (lightly salted, preferably from a barrel), 4 boiled potatoes in their jackets, 2 pickled cucumbers, 1 onion, salt, ground black pepper, aromatic vegetable (sunflower) oil, 6% vinegar to taste.

Clean and cut the herring. Cut the fillet into 1x1 cm cubes. Cut the potatoes the same way, and cut the pickles even smaller. The onion can be cut into half rings or cubes, as you prefer.

Combine everything, salt and pepper to taste. Add oil and vinegar to taste as well.

You can also use green onions instead of onions.

Prepare delicious salads every day using a variety of ingredients. Imagine, experiment and treat your culinary products to those you care about!

Bon appetit!

Source: www.myjane.ru

Famous salad recipes

There is no single correct recipe. Every chef in a restaurant and every housewife in the kitchen makes her own special salad, unlike the others. However, there is still a basic recipe for potato salad, so let's start with that.

Classical

The classic German recipe includes a limited number of ingredients. We will need:

• potatoes – 1 kg.,
• cucumbers – 2 pcs.,
• onion – 1 pc.,
• apple cider vinegar – 3 tbsp.,
• sunflower oil – 4 tbsp.,
• salt and pepper - to taste.

This quantity of products is designed for 4 servings.

If the dressing can be varied, then potatoes, cucumbers and onions are constant components of the dish.

1. Peel the potatoes and rinse under running water. Cut the tubers into large slices. Place the potatoes in boiling salted water and cook for 6-7 minutes. The main thing is not to overcook the vegetable so that it does not fall apart in the salad. Place the boiled potatoes in a colander and let them cool.
2. Grate the cucumbers on a coarse grater.
3. Peel the onion and finely chop it.
4. Mix cucumbers and onions in one container.
5. Now let's move on to preparing the dressing. In a small bowl, mix oil and vinegar and whisk. You can use ready-made mayonnaise as a dressing.
6. Combine cucumbers and onions with potatoes, season, add salt and pepper to taste. Mix well.

With smoked sausage

German potato salad with pickles and smoked sausage is very appetizing and filling. First, let's prepare the following products:

• potatoes – 3-4 pcs.,
• smoked sausages – 200-250 g.,
• onions – ½ pcs.,
• fresh hot pepper – ½ piece,
• fresh dill – ½ bunch,
• garlic – 2 cloves,
• pickled cucumbers – 3 pcs.,
• aromatic sunflower oil – 2-3 tbsp.,
• vinegar - 1 tbsp,
• water – ½ cup,
• salt - to taste.

Boil the potatoes in their skins, cool, peel and cut into cubes. Cut the onion into half rings and marinate in a mixture of water and vinegar (leave for 10 minutes). Clean the sausages and cut into slices or cubes. Cut the hot pepper into strips, cucumbers into half rings.

Mix all the chopped ingredients in a salad bowl, add chopped dill, pickled onions (squeezed from the brine), squeeze out the garlic. Add salt to taste, mix gently and serve.

In Bavarian

Bavarian salad is another variation of German potato salad. It can be served warm or chilled. The dish includes the following products:

• potatoes -1.5 kg,
• chicken eggs – 6 pcs.,
• celery – 2 pcs.,
• mayonnaise – ¾ cup,
• low-fat cream - ½ cup,
• bell pepper – ¼ cup,
• white vinegar - ¼ cup,
• fresh herbs (green onions, parsley, dill) - to taste,
• garlic - 1 clove,
• mustard – 2 tsp,
• salt and pepper - to taste.

From this amount of products you will get 4-5 servings.

Boil potatoes in salted water. Mix all ingredients (eggs, celery, fried bell pepper) in a salad bowl. Cut the boiled potatoes into slices and mix gently.

The Bavarian salad remains to be seasoned with sauce. To prepare it, mix cream, mayonnaise, white vinegar, garlic, mustard, and herbs. Pour the dressing into the salad, add salt and pepper, and stir again.

With bacon

German potato salad with bacon is a dish for true connoisseurs. All ingredients combine perfectly with each other, so after eating it there is a pleasant aftertaste. In addition, the salad is very satisfying and can easily become an independent dish for a family dinner.

• medium size potatoes – 1 kg.,
• bacon – 200-300 g.,
• feather onion – 1 bunch,
• onion – 1 pc.,
• meat broth – 200-300 ml.,
• sunflower oil - for frying,
• table vinegar – 1 tsp,
• regular mustard – 1-1.5 tsp,
• salt and black pepper - to taste.

To prepare a salad with bacon, you will need the following equipment: a cutting board, a deep bowl, a large saucepan, a deep bowl, a frying pan, a knife and spoons, plates, and a dish for serving the salad.

1. We wash the tubers thoroughly. Let it cook right in the skin. The potatoes should hold their shape, so you need to boil them for about 25 minutes. Place the finished potatoes on a cutting board. Let the potatoes cool slightly before peeling and cutting them.
2. Peel the onion, rinse under running water, and cut into squares. Pour the chopped onion into a separate plate.
3. Cut the bacon into thin strips no more than 4 cm long. We also move the chopped meat to a separate plate.
4. Wash the feather onions under running water, shake off excess liquid, and place on a cutting board. Finely chop with a sharp knife and transfer to a clean plate.
5. Now you need to fry the onions with meat in a frying pan. To do this, place the bacon in a dry frying pan and place on low heat. Stir it with a wooden spatula and let the fat melt. When the bacon is golden brown, add finely chopped onion into the pan. You can add a little sunflower oil. Cook until the ingredients become soft.
6. In a deep bowl, mix the meat broth, mustard, vinegar, salt and ground black pepper - this is a salad dressing.
7. We will mix the ingredients gradually. First, add the sauce to the potatoes; they should become moist. Then pour the fried bacon with onions and chopped green onions into a bowl with the potatoes and mix. Let's taste the dish. If necessary, add salt and pepper.

Before serving, the salad is transferred to a salad bowl. It can be served cold or warm (for this, the broth and fried bacon must be warm). The salad can be decorated with fresh herbs.

Sausage

Salad with sausage is a hearty dish with an original taste. You can use any sausage, but it’s better to take homemade or wood-fired sausage. We will prepare the following products:

• potatoes – 4 pcs.,
• eggs – 4 pcs.,
• red onion - half,
• sausage – 200 g.,
• fresh apple - half,
• pickled cucumbers – 2 pcs.,
• canned corn – 150 g.,
• sour cream – 3 tbsp.,
• feather bow – 5-6 pcs.,
• salt – ½ tsp,
• spices – 1/5 tsp,
• greens - for decoration.

To prepare the salad, follow these steps:

1. You can boil potatoes and chicken eggs in one pan. Cool the products and clean them.
2. Cut the potatoes into small cubes.
3. Cut the chicken eggs into small cubes, just like the potatoes.
4. Place potatoes and eggs in a large bowl. We also cut the pickled cucumbers into cubes and pour them into the same container as the potatoes and eggs. Peel the red onion and dice it into a bowl. If the onion is too bitter, you can scald it with boiling water.
5. Clean the sausage and cut into small pieces, add to the salad.
6. Wash the apple, remove the core, cut into small pieces. If the peel is hard, you can cut it off. Add corn.
7. Finely chop the green onions and add to the salad. Season the dish with sour cream or mayonnaise, salt and add spices. The salad is ready, you need to put it in a salad bowl and put it in the refrigerator to soak.

Before serving, the dish is decorated with fresh herbs. Sometimes potatoes in such salads are replaced with beans.

Carrot and potato salad

This dish turned out to be quite simple and of course delicious. We used the simplest products, crushed them and seasoned them with homemade mayonnaise. Could anything be tastier or simpler?

For carrot and potato salad you need:

Salad with potatoes and carrots:

1. Remove the sausage from packaging and cut into strips.
2. Drain the corn in a colander to remove excess liquid.
3. Wash the cucumber and remove the peel if necessary. For example, if she is bitter. Next, cut it into strips.
4. Wash the potatoes, peel them and cut them into cubes. Dry with dry wipes.
5. Heat a frying pan with oil and fry the potato wedges until soft.
6. Place potatoes on napkins to remove excess oil.
7. Wash the carrots and cut off the peel, grate the root vegetable.
8. Combine corn, carrots, potatoes, sausage and cucumbers in a salad bowl.
9. Sprinkle the salad with spices, season with mayonnaise and serve.

Potato and carrot salad

A rich, rich salad that will conquer you not only with its taste, but also with its aroma. Pineapples, cherry tomatoes, Parmesan, Greek yogurt, pickles, a lot of greens, an incredibly spicy dressing - all this together awaits you at the end of cooking.

Try other salads that we have collected for you. Potato mushrooms, country salad, and, of course, salad with potatoes and green peas.

For potato and carrot salad you need:

How to assemble potato and carrot salad:

1. Wash the spinach and cut into large pieces.
2. Remove the peel from the cucumbers by first washing them. Next, cut them into cubes.
3. Wash the dill and chop it finely.
4. Wash the cherry tomatoes and cut them into cubes.
5. Cut the pineapples into small pieces.
6. Shorten the Korean carrots; if they are too long, leave the marinade.
7. Grind the Parmesan using a zest grater.
8. Rinse the basil and chop it finely.
9. Wash the potatoes, cover them with water and place on the stove.
10. Cook the root vegetable until fully cooked, checking the softness with the tip of a knife.
11. Next, drain the water from the potatoes, cool them, peel them and chop them into cubes.
12. In a salad bowl, combine all the ingredients in layers, not forgetting to coat each layer with mayonnaise.
13. Order of layers: potatoes, tomatoes, pineapples, carrots, cucumbers, spinach, basil.
14. The composition will be completed with grated Parmesan, which should be sprinkled with chopped dill.

How to cook puff salad with mushrooms

Article on the topic: A selection of recipes for delicious chicken salads

How much time - 55 minutes + impregnation.

What is the calorie content - 147 calories.

How to cook:

1. Wash the potatoes and place in a saucepan.
2. Pour the required amount of water and put it on the stove.
3. Boil the tubers until fully cooked.
4. Cut off the peel from the carrots, rinse it and boil it until soft, but in a nearby container.
5. Place the egg in a saucepan, put it on the stove and add water.
6. Let it boil, then cook for another quarter of an hour.
7. Remove the skins from the onion, rinse the head and cut off the roots.
8. Using a sharp knife, chop the root vegetable into small cubes.
9. Remove the membranes from the mushrooms and trim the stems.
10. Cut them into cubes.
11. Place butter in a frying pan and dissolve it.
12. Add the onions and mushrooms and simmer, stirring, until fully cooked.
13. After this, transfer everything to a plate and let cool.
14. Clean the chicken fillet from fat, wash and boil until cooked.
15. Then cool in the broth and cut into cubes.
16. Grate the potatoes and carrots on a coarse grater.
17. Divide the egg into white and yolk, grate the components separately.
18. Mix chicken fillet with mushrooms and onions.
19. Rinse the greens, chop finely and mix with the yolk.
20. Assemble the salad in layers, not forgetting to salt, pepper and grease each of them with mayonnaise.
21. Sequence: potatoes, chicken with mushrooms, carrots, white and yolk.
22. Place the salad in the refrigerator for several hours to soak thoroughly.

How to prepare a layered salad with boiled potatoes and mushrooms, see the video below

Potato, carrot and egg salad

We dare to call the salad luxurious and eye-catching on the table. It included only a few ingredients and an unusual dressing. You definitely haven't tried this yet.

For potato, carrot, egg salad you need:

Potato, carrot and egg salad:

1. Rinse the cherry tomatoes and divide each fruit into cubes.
2. Boil the eggs, then force cool. Then peel and cut into cubes.
3. Squeeze the cucumbers a little from excess liquid with your hands and chop into cubes.
4. Boil potatoes, cover with cold water. As soon as the root vegetables have cooled, they must be peeled and cut into small pieces.
5. Drain the carrots in a colander, after the excess liquid has drained, shorten the strips.
6. Grate the cheese.
7. Next, lay out the ingredients in layers, coat each of them with mayonnaise: potatoes, cucumbers, eggs, tomatoes. The composition will be completed with cheese and Korean carrots.
8. Garnish the composition with olives, leave in the refrigerator for 30 minutes and serve.

With funchose

Juicy funchose seems to be added to make the salad perfect. Do you agree? Well, in addition to it, you can find fresh vegetables in it, which will fill the snack with aroma and color.

What you will need:

How to prepare the salad:

1. Wash the cucumber and grate it on a Korean vegetable grater.
2. Squeeze the carrots from the marinade and shorten the strips.
3. Wash the potatoes, peel and grate.
4. Marinate it in soy sauce for 30 minutes.
5. Mix all ingredients, season with oil and sprinkle with spices.

With pork

A truly rich and satisfying salad for all food lovers. Pork is quite high in calories and rich in nutrition. And at the same time he makes such a dish. You should try this.

What you will need:

Sequencing:

1. Place the carrots in a colander and drain off excess liquid. Shorten the strips.
2. Wash the potatoes, cut into pieces, fry until golden brown in a frying pan. At the end of cooking, add salt and pepper.
3. Peel the onion, cut off the roots and wash. Next cut into small cubes.
4. Heat a frying pan with oil and fry the onion until golden brown.
5. While the onions are browning, wash the pork, cut off the membranes and fat, and dry the meat.
6. Next, cut into cubes and add to the onion.
7. Fry the fillet until crusty, then cover with a lid and simmer until done.
8. Next, add the meat and onions to the carrots and potatoes. Season with soy sauce.
9. Mix everything and you can eat immediately.

A salad of beets, carrots, potatoes and eggs is a storehouse of vitamins and useful elements. Moreover, in addition to these components, we have added many more different ingredients to please your stomachs and drive your taste buds crazy. Be sure to try the potato, carrot, egg salads that we have prepared for you and share with your loved ones. Rest assured, everyone will appreciate a salad with potatoes, carrots, and eggs.

Source: recipesalatov.com

Salad with boiled potatoes, peas and pickles

How much time - 30 minutes.

What is the calorie content - 115 calories.

How to cook:

1. Wash the tenderloin under running water and remove films and fat.
2. Dry with dry cloths.
3. Place in the freezer for a short time so that you can slice it thinly.
4. Then take it out and use a sharp knife to cut the beef into strips.
5. Place a piece of butter in the pan and let it melt.
6. Place the meat and fry on all sides until done.
7. At the end of cooking, add salt and stir.
8. Peel the potatoes and wash thoroughly to remove sand and dirt.
9. Dry and grate on a Korean grater. If you don’t have it, you can use a regular one.
10. Place in a bowl and rinse several times in running water to remove starch.
11. Pour water into a saucepan, add salt and place on the stove.
12. Let it boil and add potato chips.
13. Bring to a boil again, cook for just two to three minutes at a high simmer.
14. Then drain it all into a colander and rinse with running water to stop the cooking process.
15. Combine with meat and season with black pepper to taste.
16. Peel the garlic and remove the stems, pass them through a crush.
17. Add to meat and potatoes.
18. Remove the skins from the onions and cut off the roots.
19. Rinse the head under running water and finely chop with a sharp knife.
20. Add a little more oil to the pan.
21. Heat it up and add onion, simmer until golden brown.
22. Then add to meat and potatoes along with butter.
23. Remove the stems from the cucumbers and grate the vegetables.
24. Open the peas and drain the liquid.
25. Add it to the salad along with cucumbers.
26. Mix everything and serve.

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Boiled beet and carrot salad

Ingredients:

• Beetroot - 1 piece;
• Carrots - 1 piece;
• Garlic - 3 cloves;
• Dill, parsley - 20 grams;
• Walnuts - 6 pieces;
• Cheese cheese - 70 grams;
• Olive oil - 2 tbsp. spoons;
• Lemon juice - 3 tbsp. spoons;
• Orange juice - 3 tbsp. spoon;
• Salt - 3 Pinches;
• Ground black pepper - 2 pinches;

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Boil, cool and peel the beets and carrots. Prepare the dressing in advance and let it sit. Mix olive oil, lemon and orange juice, chopped herbs and garlic. Add salt and pepper. Stir and set aside.
2. Grate the vegetables using a Korean carrot grater, this will make the salad more interesting and beautiful. Clean and chop the walnuts. And cut the cheese into small cubes.
3. We form the salad. Place half the beets and pour over the dressing. We lay out the carrots and also pour the dressing over them. Lay out the cheese cubes, sprinkle with nuts and pour over the dressing again.

Boiled carrot and cheese salad

Ingredients:

• boiled eggs - 4 pcs.;
• garlic cloves - 3 pcs.;
• boiled carrots - 3 pcs.;
• cheese - 100 gr.;
• green peas - 1 can;
• mayonnaise, greens.

General characteristics:

• Cooking time: 40 minutes;
• Number of servings: 4;

Cooking method:

1. To prepare this salad, you should prepare all the necessary ingredients in advance. Boil eggs and carrots separately from each other until tender.
2. Grate the boiled carrots on a coarse grater, cut the eggs into small cubes. Grate the cheese on a coarse grater.
3. Pour a can of green peas into a salad bowl and chop the green onions. Add a couple of tablespoons of mayonnaise and grate the garlic on a fine grater. Mix all ingredients together. Delicious vegetarian carrot salad is ready.

cooking method

1. Peel the potatoes, wash them, cut them into small cubes, much like soup. Boil the prepared potatoes until tender (do not overcook!).

2. Peel the carrots, wash them, grate them on a coarse grater. Finely chop the celery and green onions.

3. Place yogurt in a bowl, add curry and salt, mix.

4. Combine potatoes, carrots, onions and celery in a bowl (reserve a little onion and celery for decoration), season with the prepared sauce.

5. Sprinkle the reserved herbs and cashew nuts on top.

Carrots are a very healthy and tasty root vegetable. It is sweet, juicy, aromatic and good for the eyes. Today we will add root vegetables to every salad: beets, carrots, potatoes, eggs to make it even healthier and even tastier. Are you ready to try potato, carrot, egg salad? Then we begin.

We recommend not stopping with what you have tried and preparing other versions of potato salads - beetroot with potatoes and potato with pickled mushrooms. Simply delicious!

Boiled carrot salad with walnuts

Ingredients:

• Carrots - 500 G;
• Onion - 100 G;
• Walnuts - 100 gr.;
• Eggs - 3 pcs.;
• Vegetable oil - to taste;
• Salt, pepper - to taste.

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Boil the carrots until tender, then grate them.
2. Chop and fry the onion until translucent.
3. Boil and grate the eggs. Finely chop the nuts
4. Combine all ingredients, add salt and pepper, season with vegetable oil.
5. Mix well. Let the salad sit for about 15 minutes, after which it can be served.

German potato salad with mustard seeds

INGREDIENTS

• pickled cucumbers – 2 pcs.
• mustard seeds – 1 tsp.
• salami – 8 circles
• fresh dill – 5 sprigs
• white wine vinegar – 1 tbsp. l.
• potatoes – 500 g
• salt
• coarse mustard – 1 tsp.
• olive oil – 4 tbsp. l.
• onions – 2 pcs

Recipe:

Step 1 Boil the potatoes in their skins until tender, let cool. Chop the cucumbers. Wash and chop the dill. Peel the onion and cut into thin rings, salami into strips.

Step 2 Peel the potatoes, cut into large slices, and place in a bowl. Add mustard seeds, cucumbers, dill and salami.

Step 3 Prepare the dressing. Mix oil, vinegar, mustard, salt and pepper. Season the salad and mix gently.

Scarlet flower salad with boiled carrots

Ingredients:

• 300 g boiled-smoked cervelat,
• 3 pcs. potatoes,
• 2 pcs. carrots,
• 4 eggs,
• 1 apple,
• 2 sweet peppers,
• 1 can of green peas,
• mayonnaise, a sprig of parsley.

General characteristics:

• Cooking time: 40 minutes;
• Number of servings: 3;

Cooking method:

1. For this dish, you should boil the potatoes and carrots in advance without peeling them. We also boil the eggs and cool everything. Peel the potatoes and cut them into small cubes.
2. Cut the boiled-smoked cervelat into thin cubes. Peel the boiled carrots and chop into cubes. Cut the eggs using an egg slicer or a knife.
3. Peel the apple, remove the core and seeds, and cut into strips. This should be done last, just before mixing the salad, so that the apple does not darken, since you should not sprinkle it with lemon juice here.
4. We put all the ingredients together, add green peas and mayonnaise, mix.
5. We transfer it to a salad bowl, collect a flower from pieces of bell pepper, decorate the stem and leaves with parsley.

Traditional American potato salad

The most common salad recipe. This is what most American housewives prefer, which is why this option is also called homemade. It is clear that the fewer ingredients, the easier it is to prepare a salad. Try this simplified version, which retains the specific taste inherent in the classic American potato salad.

• Potatoes (3-4 pcs)
• Petiole celery (1-2 pcs.)
• Fresh cucumber (1 pc.)
• Eggs (4-5 pcs.)
• Onions (1 pc.)
• Mustard (1 tbsp.)
• Mayonnaise (1 glass)
• Salt (to taste)

Boil the potatoes (in their skins), cool and peel. Boil hard-boiled eggs. Wash the celery and cucumber and dry. Peel the onion. Cut all ingredients into cubes, season with salt, mustard and mayonnaise.

In the American version, this salad turns out to be almost liquid due to the large amount of mayonnaise. Therefore, if you are not used to such mayonnaise salads, just add less of it.

Quick salad of boiled carrots and eggs

Ingredients:

• 4 boiled eggs,
• 3 medium boiled carrots,
• 1 can of canned corn,
• 1 apple,
• 1 small onion
• sour cream,
• salt.

General characteristics:

• Cooking time: 30 minutes;
• Number of servings: 2;

Cooking method:

1. Boil carrots and eggs separately from each other in advance. Rinse the apple under cold water.
2. Chop the carrots to your liking. Cut the eggs and apple into the same size as the previous ingredient.
3. Finely chop the onion, lay out the corn, drain the liquid first. Mix all ingredients, add a little salt, season with sour cream.

If you need to cook carrots quickly, you can first peel them and cut them into rings 2-3 cm wide. So they will cook in 10-12 minutes, but the taste and amount of vitamins will suffer from this.

Delicious salad of boiled beets and carrots

Ingredients:

• Beetroot - 1 pc.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Garlic - 2 cloves;
• Mayonnaise - 2 tbsp. l.;
• Parsley - 10 gr.;
• Table salt to taste;
• Ground black pepper to taste.

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Boil the beets and carrots until tender and then allow them to cool before chopping them.
2. Trim the skins of the vegetables, then start cutting them into small cubes, trying to keep them approximately the same size.
3. Place the chopped beets and carrots in a deep bowl. Rinse the greens thoroughly in running water, then chop them finely. Then peel the onion and cut it into small pieces.
4. Place the chopped ingredients in a container with carrots and beets. Now you can add mayonnaise to the salad. There is no need to add too much dressing, as it should complement the taste of the salad, and not completely replace it.
5. Peel and pass the garlic cloves through a press, adding it to the rest of the ingredients, then add salt and black pepper to taste. Now you can mix the salad.
6. Let the dish sit for a little while so that all the ingredients are thoroughly soaked in the dressing. After which you can safely serve the salad on the table.

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• Potatoes – 1 kg.
• Eggs – 6 pcs.
• Onions – 1 pc.
• Celery (stems) – 3 pcs.
• Bell pepper – 1-2 pcs.
• Pickled cucumbers – 3-4 pcs.
• Pickled hot peppers – 3-4 pcs.
• Mayonnaise – 250 grams.
• Natural apple cider vinegar – 2 tbsp. spoons.
• Mustard – 1 tbsp. spoon.
• Salt and black pepper to taste.

Potato salad is a simple and satisfying dish, but its preparation options are so varied that every time you can delight yourself and your loved ones with a new taste. Potato dishes are especially popular in the USA, Germany, the Czech Republic and Austria; it is in these countries that potato salad recipes occupy a separate niche in cooking.

Despite the difference in preparation, the dishes have common features: the main ingredient is potatoes, and the addition is a tasty and spicy dressing. To prepare such salads, it is best to use potatoes that do not boil over and hold their shape well when cut.

Almost any product is suitable as additional ingredients: meat, fish, mushrooms, seafood, fresh vegetables. The dressing can be either the usual mayonnaise or self-prepared sauces, for example, sour cream or vinegar-oil.

The most interesting from the point of view of taste is American-style potato salad. This dish is even more popular in the USA than Olivier in our country. All housewives prepare it, and keep their recipes in the strictest confidence. But despite this, there is a patented classic recipe for American potato salad.

1. Boil the potatoes in their skins (it is important not to overcook them), after salting the water. You need to peel the potatoes while they are still hot, and then cut them into cubes approximately 0.6 cm in size.
2. While the potatoes are warm, sprinkle them with apple cider vinegar, salt and pepper (optional) and mix gently in a deep bowl. If the potatoes have cooled, you don’t have to add vinegar, but the taste of the salad will be incomplete.
3. Boil the eggs hard, cool, peel and also cut into cubes. Peel and cut celery stalks, bell peppers and onions like other products. Do the same with pickled cucumbers. Add all ingredients to potatoes.
4. For dressing, mix mayonnaise with mustard and chopped hot pepper. Pour it over the salad and mix gently, then put it in the refrigerator until serving. It takes 40 minutes to cool down.

Classic potato salad is often prepared according to a simplified recipe: without adding sweet and hot peppers, cucumbers and vinegar. This dish is good for every day.

The recipe for American potato salad is often changed or supplemented, resulting in the dish receiving an individual taste, for example, replacing onions with green or sweet salad onions. Celery seeds can easily replace stems (1 teaspoon per 2-3 stalks). Instead of pickled peppers, you can use a few drops of hot pepper sauce (eg Tabasco) added to mayonnaise. Chopped garlic will help make the taste more spicy and pungent.

Potato salad is often prepared with meat or fish. Boiled beef or pork and chicken fillet are used as meat ingredients. The fish can be boiled, salted or canned, but preferably red. Potato salad with tuna is widespread in the United States.

Despite the fact that the birthplace of potatoes is America, the ancestor of the traditional dish from the USA is considered to be German potato salad. In Germany and neighboring countries, potato salads are prepared as a side dish and served with sauerkraut and fried sausages. Quite often, young potatoes are used for cooking, which are not even peeled after boiling.

Unlike American potato salad, potato salad can be warm or cold, and the ingredients are cut into large slices. Traditionally, the Germans add fried slices of bacon to the salad, and instead of celery they add finely chopped stems and parsley.

Onions and garlic are fried in the remaining bacon fat, adding olive oil, after which these ingredients are mixed with wine vinegar, mustard and chicken broth (if desired) and poured over the top of the potatoes. This potato salad can also be prepared with cabbage, frying it along with onions.

The advantages of potato salad, serving methods can be seen in the photo, include the speed of preparation. The simplest and fastest dishes include potato salad with cucumbers. Boiled potatoes and fresh cucumbers

cut into cubes, chopped lettuce leaves are added to them, everything is salted and seasoned with sour cream.

Potato salad with mushrooms is also easy to prepare. You can put both pickled and fried mushrooms, onions, and any greens in it. And vegetable oils with the addition of vinegar are excellent as a dressing.

Numerous recipes with photos will allow you to prepare a potato salad suitable for any occasion. This can be a separate dish or a side dish for meat or fish. The salad can be served for a holiday or included in the daily menu.

Salad of boiled beets, carrots and potatoes

Ingredients:

• beets - 1 pc.,
• carrots - 1 pc.,
• potatoes - 6 pcs.,
• white cabbage - 150 gr.,
• chicken eggs - 2 pcs.,
• garlic - 2 cloves,
• green beans - for decoration,
• mayonnaise - for salad dressing.

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 4;

Cooking method:

1. Beets, carrots, potatoes, green beans and eggs should be boiled in advance until tender and cooled completely. All vegetables except beans should be cooked in their skins and separately from each other.
2. Peel the beets and grate them on a coarse grater. Mix it with a small amount of mayonnaise, garlic squeezed through a garlic press and place in the salad bowl as the first layer.
3. Remove the skin from boiled potatoes in their skins and grate them in the same way as beets. Season with mayonnaise and carefully place a second layer on top of the beets.
4. Remove the top hard leaves from white cabbage and cut it into small cubes. Combine them with mayonnaise and form a third layer - cabbage layer.
5. Peel the boiled carrots and grate coarsely. Spread it in an even layer on top of the cabbage, not forgetting to season it with mayonnaise first. If desired, the carrot layer can be seasoned with crushed garlic.
6. Peel hard-boiled eggs, grate and mix with a small amount of mayonnaise.
7. Place the eggs on top of the carrots as a finishing layer. Garnish the top of the salad with bright green green beans and leave to steep for 1-2 hours.

Classic American potato salad

According to some sources, this particular recipe was patented by the Americans in the seventies of the last century. The need for patenting arose after the invention of a method for freezing this dish for inclusion in the diet of American military personnel.

• Potato
• Eggs
• Onion
• Petiole celery
• Sweet bell pepper
• Pickled hot peppers
• Pickled cucumbers
• Mayonnaise
• Natural apple cider vinegar
• Sweet mustard (Dijon type)
• Salt
• Black pepper

Wash about six medium potatoes, boil them in their skins, cool and peel. Hard boil five or six eggs. Wash one or two stalks of celery, peel and wash one pod of sweet pepper. Take three or four pickled cucumbers and one hot pepper from the jar. Cut all the ingredients into cubes (only cubes!) and chop one onion. Put everything in a salad bowl, add a tablespoon of mustard, two tablespoons of apple cider vinegar, and a glass of mayonnaise. Salt and pepper to taste.

Boiled carrot salad

Ingredients:

• Carrots - 500 gr.
• Onions - 100 gr.
• Eggs - 3 pcs.
• Walnuts - 100 gr.
• Vegetable oil
• Mayonnaise - 2 tables. l
• Salt - to taste
• Ground black pepper

General characteristics:

• Cooking time: 35 minutes;
• Number of servings: 3;

Cooking method:

1. Boil the eggs, cool, peel and chop. Boil carrots in salted water. There is no need to cook for a long time. 20-25 minutes after boiling is enough. Then we peel the carrots and grate them on a coarse grater.
2. Peel the onion, cut into four parts and cut into strips. Fry the onion in vegetable oil until light golden brown.
3. Grind walnuts in any way convenient for you. Place all the necessary ingredients in a deep salad bowl. Add salt, ground black pepper and season with mayonnaise.
4. Mix the contents of the salad bowl. Let's try. If necessary, add salt to taste. Boiled carrot salad is ready. Serve, decorate with herbs and serve.

Recipe for pickled cucumber salad with potatoes. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “pickled cucumber salad with potatoes.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of a salad of pickled cucumbers with potatoes is 98.8 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.