Potato salad

Potato salad is a dish that deserves its own article. In these snacks, potatoes play a major role and are the main ingredient. The salads are very tasty and filling. They can be eaten as a separate dish, or served as a side dish for all kinds of hot meat cutlets, roasts, kebabs or chops.

German potato salad with pickles - classic recipe

German potato salad with pickles is a classic recipe for a hearty snack for everyday life and holidays. It is best to cook potatoes for salad in their skins, as they retain more nutrients, and peeling them once they are ready is much easier and faster.

1. 
   Wash the potatoes thoroughly under running water, place them in a saucepan, cover with water and set to cook. Check if the potatoes are done by piercing them with a fork; they should slide in and out easily.
2. 
   Peel and wash the onions. To prevent it from becoming bitter in the finished salad, it must be marinated. Cut the head into thin half rings and place the slices in a bowl. Add a little salt and cucumber pickle to it and leave for a few minutes.
3. 
   Cool the boiled potatoes and peel them. Cut the tubers into small cubes. Place the potatoes in a bowl, add a couple of tablespoons of unrefined vegetable oil, and stir.
4. 
   Cut small pickled cucumbers into thin circles.
5. 
   You can take bacon or smoked sausages. Cut the bacon into small cubes or strips. And we cut the ham in the same way.
6. 
   Wash the greens and chop finely with a knife.
7. 
   Place chopped bacon in a heated frying pan and fry until lightly browned.
8. 
   Remove the bacon from the pan and lightly fry the ham in the same fat.
9. 
   Assemble the salad. Add fried bacon and ham, pickled onions and pickled cucumbers to a bowl with potatoes.
10. 
    To dress the salad, you can use regular sunflower oil, mustard and cucumber pickle. Mix everything well, add chopped herbs and the German potato salad is ready. Bon appetit!

Anthill salad with chicken and potato strips

Anthill salad with chicken and potato strips is a tasty and impressive appetizer. Its unusual appearance attracts everyone's attention; everyone really wants to try the salad and find out what it consists of. It is best to serve the salad immediately after preparation, while the potato chips are crisp.

Cooking time – 70 min.

Cooking time – 70 min.

Portions – 3.

Ingredients:

• Large potatoes – 2 pcs.
• Table salt - to taste.
• Medium size tomato – 1 pc.
• Unscented sunflower oil – 150 ml.
• Boiled chicken – 200 gr.
• Hard cheese – 70 gr.
• Cucumber – 1 pc.
• Garlic – 1 tooth.
• Mayonnaise – 3 tbsp.
• Green onion – 10 gr.

Cooking process:

Step 1. Read the list of ingredients and take all the necessary ingredients for the salad. Immediately set the chicken fillet to boil in salted water. Wash and peel vegetables if necessary.

Step 2. Grate both potato tubers using a Korean carrot grater. Rinse the shavings several times under running water to remove starch.

Step 3: Then dry the potato chips on paper towels.

Step 4. Place a container (frying pan or saucepan) with a thick bottom on the stove. Pour in a large amount of vegetable oil and pierce it. Add the potatoes and fry them until golden brown, then remove from the boiling oil using a slotted spoon and place on napkins.

Step 5. Separate the boiled chicken fillet into fibers.

Step 6. Grate the cucumber using a Korean carrot grater or cut into thin strips.

Step 7. Cut the tomato into slices or cubes.

Step 8. Grate the cheese using a grater with large holes. Add garlic as desired; you can grate it on a fine grater or pass it through a press.

Step 9. Season the salad with mayonnaise.

Step 10. Salt the appetizer to taste, stir.

Step 11. Place the salad on a flat dish and arrange it in a small mound.

Step 12: Top the salad with potato chips and chopped green onions. Serve the potato salad immediately. Bon appetit!

American Potato Salad - Classic Recipe

American-style potato salad is a classic recipe that anyone can easily replicate. It is best to use Idaho or Russet Burbank potato varieties for preparing snacks; they do not fall apart when cooked. Therefore, the potato cubes in the salad do not turn into puree.

Cooking time – 6 hours 25 minutes

Cooking time – 15-20 min.

Portions – 4.

Ingredients:

• Potatoes – 6 pcs.
• White onion – 1 pc.
• Pickled cucumbers – 3 pcs.
• Light mayonnaise – 150 gr.
• Table salt - to taste.
• Freshly ground black pepper - to taste.
• Chicken eggs – 6 pcs.
• Celery stalk – 1 pc.

Cooking process:

Step 1. Boil potatoes in their jackets. When boiling chicken eggs, add a little salt and a spoonful of vinegar to the water, this will make them easier to peel.

Step 2. The skin of boiled potatoes can be removed very easily. Cut it into small cubes and place in a large bowl.

Step 3. Cool the boiled eggs, then peel them and cut them into cubes. Add the slices to the potatoes.

Step 4. Chop the celery stalk, a small onion and pickled cucumbers as finely as possible.

Step 5. Place the chopped celery, cucumbers and onions in a separate bowl.

Step 6. Add mayonnaise to the crushed products and mix well. This mixture will serve as a dressing for potato salad.

Step 7. Place the dressing in a bowl with potatoes and eggs, stir. Cover the bowl with the salad with cling film and put it in the refrigerator for 6 hours.

Step 8. Serve American-style potato salad chilled. Bon appetit!

Potato salad with pickled cucumbers and onions

Potato salad with pickled cucumbers and onions is very filling, but budget-friendly, suitable for your everyday menu. The products harmonize very well with each other in taste, you will be satisfied. And in the summer, instead of pickled cucumber, you can add fresh one.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 3.

Ingredients:

• Pickled cucumbers – 200 gr.
• Potatoes – 400 gr.
• Table salt - to taste.
• Red onion – 150 gr.
• Unrefined vegetable oil – 40 ml.
• Small lemon – 1 pc.
• Freshly ground black pepper - to taste.
• Parsley – 30 gr.
• Mustard with grains – 20 ml.

Cooking process:

Step 1. Wash the potatoes thoroughly using a brush or the hard side of a sponge. Cook it in its uniform for 15-25 minutes until cooked. Cooking time depends on the size of the tubers.

Step 2. Wash a small lemon well with hot water and remove the zest from it using a grater with the smallest holes. Squeeze the juice from the lemon and remove the seeds.

Step 3. Prepare the dressing. In a small bowl, combine lemon juice, mustard seeds, flavored oil, chopped zest and freshly ground black pepper.

Step 4. Peel the red onion, wash it under the tap, and cut it into thin feathers. Place the slices in a bowl with the dressing and stir.

Step 5. Rinse the parsley and chop finely with a knife. Place the greens in a bowl with the dressing and add salt to taste.

Step 6. Peel the boiled potatoes. Cut the vegetables into cubes, mix with the dressing, the potatoes should still be warm. Leave the mixture for 10 minutes.

Step 7. Cut the pickled cucumbers into thin slices and add them to the salad bowl.

Step 8. Serve potato salad in a shared salad bowl or in portions.Bon appetit!

Potato salad with mushrooms

Potato salad with mushrooms can be quickly made for a snack using almost anything you have in your refrigerator. The basis of the salad is boiled potatoes; you can add pickled or fried mushrooms, pickles or onions to it.

Cooking time – 25 min.

Cooking time – 10-15 min.

Portions – 2-3.

Ingredients:

• Medium size potatoes – 3 pcs.
• Flavored vegetable oil – 2 tbsp.
• Table salt - to taste.
• Pickled cucumber – 1 pc.
• Butter – 100 gr.
• Red onion – 0.5 pcs.
• Table vinegar - to taste.
• Ground black pepper - to taste.
• Parsley – 5 gr.
• Canned beans – 4 tbsp.

Cooking process:

Step 1. Wash the potatoes very well and put them in a plastic bag. Make several punctures on the bag with a toothpick.

Step 2: Place the bag of potatoes in the microwave. Bake the potatoes at 800 W for 6 minutes. You can also boil potatoes in their jackets.

Step 3. Rinse the finished potatoes with cold water and easily remove the skins.

Step 4. Cut the marinated butter into slices. Cut half a head of red onion into half rings.

Step 5. Cut the pickled cucumber into circles or cubes, as you prefer. Place cucumbers, onions and canned beans in a salad bowl.

Step 6. Cut the potatoes into large slices and add to the other salad ingredients.

Step 7. Salt and pepper the dish, add unrefined vegetable oil and vinegar. Use spices and vinegar at your discretion so that the taste of the salad suits you.

Step 8. Stir the contents of the salad bowl. Potato salad with mushrooms is ready, you can serve it to the table. Bon appetit!

Potato salad with herring

Potato salad with herring can be called a winter salad. This is a great appetizer that fits perfectly into any meal. It is better to take a lightly salted whole herring carcass, it is the most juicy and meaty. For some, perhaps the salad will remind you of the famous herring under a fur coat.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 3.

Ingredients:

• Potatoes – 80 gr.
• Lightly salted herring – 150 gr.
• Red onion – 40 gr.
• Pickled cucumbers – 70 gr.
• Mayonnaise – 80 gr.
• Table salt - to taste.
• Ground black pepper - to taste.
• Apples – 70 gr.

Cooking process:

Step 1. Take the required amount of ingredients to prepare potato salad.

Step 2. Wash the potatoes very well and boil them in their jackets. Then cool it, peel it and cut it into cubes.

Step 3. Cut the herring, separate the fillets from the skin and bones and cut into cubes.

Step 4. Peel the apple and cut the pulp into cubes. Also chop the peeled red onion.

Step 5. Cut the pickled cucumber in the same way as the other ingredients.

Step 6. Mix all the chopped ingredients in a bowl. Season them with mayonnaise. Salt and pepper the appetizer to taste.

Step 7. Potato salad with herring can be served immediately after preparation. Bon appetit!

Korean potato and carrot salad

Korean-style potato and carrot salad has quite bright spicy notes. It can be served in different ways. For a weekday menu, you can simply mix all the products together in a salad bowl. For a festive feast, it can be laid out in sections and mixed just before use.

Cooking time – 40 min.

Cooking time – 40 min.

Portions – 2.

Ingredients:

• Potatoes – 200 gr.
• Chicken fillet – 150 gr.
• Korean carrots – 120 gr.
• Canned corn – 120 gr.
• Mayonnaise - for dressing.
• Lettuce leaves – 2-3 pcs.
• Odorless vegetable oil - for frying potatoes.

Cooking process:

Step 1. At your discretion, chicken fillet can be boiled with spices, baked or fried in a frying pan.

Step 2. Grate the peeled potatoes using a Korean carrot grater. Then rinse the resulting shavings a couple of times with cold water to get rid of starch. Dry the potatoes on napkins.

Step 3. You need to fry the potatoes in a large amount of vegetable oil. Place the chopped potatoes in boiling oil and cook until golden brown.

Step 4. Remove the fried potatoes from the oil using a slotted spoon and transfer to paper napkins to remove excess oil.

Step 5. Cut the finished chicken fillet into strips.

Step 6. Cut the Korean carrots into smaller pieces if necessary.

Step 7. Drain the juice from the canned corn. Tear the lettuce leaves with your hands.

Step 8. For a weekday menu, mix the ingredients in a bowl and season with mayonnaise. If you are preparing an appetizer for a festive table, then place all the chopped products on a large dish in strips, and place the mayonnaise next to it, guests will be able to mix the salad on their own plate, then the potatoes will not have time to soften and will be crispy. Bon appetit!

Potato salad with sausage

Potato salad with sausage is a delicious appetizer that can be served for a holiday. In its composition, the salad can compete with traditional Olivier salad. It’s not difficult to prepare, but thanks to the original dressing, it tastes amazing.

Cooking time - 30 min.

Cooking time - 30 min.

Portions – 3.

Ingredients:

• Potatoes – 2-3 pcs.
• Pickled cucumbers – 2 pcs.
• Vegetable oil – 30-50 ml.
• Red onion – 1 pc.
• Garlic - optional.
• Smoked/semi-smoked sausage – 150 gr.
• Mustard – 0.5 tsp.
• Dill – 3 branches.

Cooking process:

Step 1. Boil or bake medium-sized potato tubers in their skins. Then cool so as not to burn your fingers, peel and cut into cubes.

Step 2. You can take any salad onion: red, white or purple. Cut the onion into thin half rings. If you don’t like its bitterness, then pour boiling water over the onion. Add the cuts to the bowl with the potatoes.

Step 3. Cut the smoked or semi-smoked sausage into strips.

Step 4. Cut a couple of pickled cucumbers into strips and also add to the bowl.

Step 5. Choose mustard according to your taste, you can take more or less spicy. Also, if desired, you can add one chopped clove of garlic, the taste of the salad will be brighter.

Step 6: Finely chop the dill and add it to the bowl with the other chopped ingredients.

Step 7. Add vegetable oil, stir the potato salad and serve. Bon appetit!

Potato salad with bacon

Potato salad with bacon is a great affordable snack that will easily satisfy your cravings. All salad ingredients, when mixed, create a unique combination of aromas and tastes. The crispy bacon is undoubtedly the highlight of this salad.

Cooking time – 35 min.

Cooking time – 35 min.

Portions – 4.

Ingredients:

• Potatoes – 0.8 kg.
• Lemon – 1 pc.
• Sour cream/natural yoghurt – 120 gr.
• Smoked bacon/brisket – 100 gr.
• Greens (parsley, dill, onion, mint, basil or others) - 1 bunch.
• Table salt - to taste.
• Freshly ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the potatoes thoroughly under the tap and place them in a large saucepan. Boil it in salted water until tender.

Step 2. While the potatoes are boiling, prepare the rest of the ingredients on the list. Cut the bacon into strips.

Step 3. Rinse the mixture of different types of greens and finely chop with a knife.

Step 4. Wash the lemon with hot water and grate the zest on a fine grater.

Step 5. Pour a little vegetable oil into a well-heated frying pan and fry the bacon in it until crispy.

Step 6: To remove grease, drain bacon on paper towels.

Step 7. If you have new potatoes, then you do not need to peel them, just cut them into slices and place them in a salad bowl.

Step 8. Add sour cream or natural yogurt, lemon zest and chopped herbs to the potatoes, stir.

Step 9. Season the potato salad with salt and pepper to taste, add fried bacon. Bon appetit!

Greek potato salad

Greek potato salad sounds strange, but you definitely want to try it. The appetizer turns out bright, juicy and tastes unusual. It is better to take young and small potatoes and do not neglect fresh herbs, they will reveal the taste of the products most fully.

Cooking time - 20 minutes.

Cooking time – 15-20 min.

Portions – 2.

Ingredients:

• Black olives - 1 handful.
• Medium size potatoes – 4 pcs.
• Red onion – 1 pc.
• Lemon juice – 1 tbsp.
• Green onion – 3 feathers.
• Olive oil – 3 tbsp.
• Basil – 1 branch.
• Feta cheese – 30 gr.

Cooking process:

Step 1. Peel the potatoes, cut into 4 parts and boil in salted water until soft.

Step 2.While the potatoes are boiling, cut the red onion into half rings and chop the green onions into very small pieces.

Step 3. Wash the basil and chop finely. Remove the pits from the olives and cut them into rings. Add lemon juice and olive oil to the crushed ingredients. Add ground pepper if desired.

Step 4. Add the boiled potatoes to the bowl with the dressing, stir and leave for a few minutes.

Step 5. Final chord - crumble the feta cheese and the Greek potato salad is completely ready to eat. Bon appetit!