Potato salad goes well with meat and meatless dishes or is served on its own. Potato salad is actually the perfect dish for winter. It is probably known from ancient times, when in winter there were no vegetables other than potatoes, cabbage and the like. Potato salad is still often on the menu for many of us. And it’s quite simple. Simply cook the potatoes, cut them into pieces and next to the onion, if necessary, oxidize them, and the potato salad is ready to serve. Potato salad is a classic salad, but its most important ingredient is potato, which is usually divided into floury and waxy, which is not superfluous to know. Mealy potatoes boil faster and contain more starch than waxy potatoes. Therefore, the wax is suitable for potato salads and baked potatoes.
Potato salad
What to look for when preparing potato dishes?
Potatoes contain an important source of energy. Raw potatoes cannot be digested by the body, so they must be heat-treated before use. Potatoes contain many vitamins. These include vitamins B1, B2, B6, K and C and many minerals: potassium, calcium, iron and magnesium. However, it may not be superfluous to point out that potatoes will not lose nutrients during preparation, so it is a good idea to clean and wash them just before using them. It should be washed in cold water and not soaked. When the dish is edible, it is eaten, and potato dishes should not be reheated.
Potatoes are also usually an indispensable dish or an addition to various dishes. It was supposed to be the first to be brought to Europe by Christopher Columbus from South America, then it just dropped anchor here. Today we already know more than 3000 types of potatoes, which delight us all over the world and give variety and interesting taste to various dishes, including potato salad. Potato salad can be prepared in its own way and improvised, but it can also be prepared in various other ways. Here are three ways to make potato salad.
Potato salad
Viennese potato salad
Potato salad can be prepared in a number of ways, including as a traditional Viennese potato salad. We need special potatoes for this, which should not be boiled or mashed, but should remain slightly sweet. Vinegar also requires special attention. The Viennese use a special vinegar for their potato salad, named after the Greek nymphs who were guardians of a secret garden of golden apples in Greek mythology. As a special trick, they also use beef soup, which is poured over hot potato slices. In the end, the dish is seasoned and oxidized. It is also important that the potatoes are “Viennese”, cut to the right thickness, half a centimeter. Potato salad in this way is a real culinary treat.
Homemade potato salad.
Ingredients for four people:
- 900g medium potatoes
- 2 onions
- 5 tablespoons of vinegar
- Half a teaspoon of salt
- A pinch of pepper or another spice of your choice.
Treat: first wash the potatoes thoroughly and then cook them cleaned in a large bowl in salted water. Cook in skin for 20-30 minutes or until softened. Check that the potatoes are tender, then drain them and let them cool.
Then cut the potatoes into small slices and shake them in a bowl. Add the peeled onion and mix with the potatoes. Mix the oil, vinegar and salt in a bowl and the potato salad is ready to serve. It can be offered alone or accompanied by various dishes such as fish.
Rainbow Potato Salad
Ingredients for four people:
- Kg of potatoes
- 4 eggs
- 3 red peppers,
- Lemon
- Olive oil
- Pepper
- Floor
- Onions
- 20 dkg of green
Treat: First, prepare all the ingredients for the rainbow potato salad. All ingredients are cleaned and washed with water (vegetables and potatoes). Cut the vegetables into small pieces. Then we cook the hard-boiled eggs, and at the same time we can also cook the potatoes, which we check regularly that they are not overcooked. When the eggs and potatoes are cooked, let them cool a little and take the eggs out of their shells, clean the potatoes and cut them into thin slices. Put the two together in a bowl and mix, add the lemon, olive oil, pepper, salt, onion and celery, then oxidize and stir, and the dish is ready. And a hint for a better salad taste: potato salad in the molds is tastier and will also absorb less oil if the potatoes are drizzled with a few tablespoons of milk first.
Potato salad
If we only have this option, it is good to use better quality oils in the preparation of potato dishes, and also in general. These are usually cold pressed oils such as olive oil and others. And let’s not forget that however you feast on this popular dish, let it be!
Author: MS
Photos: Pixabay
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