Salads are delicious on summer days. They refresh, saturate, and they are always so good! You can also find many suggestions on the Sit Fit website.
Here are some tasting suggestions:
– Colorful couscous salad with cherries and asparagus with whole mustard vinaigrette
– Macaroni, Broccoli and Peanut Salad with Peanut Topping
– Summer salad with arugula vinaigrette, chicken, cherries and mustard
– Chickpea Rice Salad with Lime/Lemon Topping
– mixed tuna salad with anchovy garnish.
Potato salad, which we all know well in Slovenia, does not contain cucumbers or green beans. Not to mention the eggs. But thus composed or enriched, it is even more hearty and delicious and represents its own little meal.
To make preparation easier, here are some guidelines for better preparation of today’s potato salad:
Pour the filling over the potatoes while the potatoes are still warm, as this will absorb the flavors better, then be sure to cool the salad.
Cook the eggs until tender, about 5 minutes, to make them easier to peel, and cook them in boiling water with a teaspoon of vinegar.
You can also replace the dill with parsley or omit the spices altogether.
Potato salad is also great with just green beans or just cucumber.
You can also prepare the filling with plain mustard.
You can use lemon instead of lime.
And the most important fact for all of you who bring your lunch to work: the salad is wonderful to keep overnight, so you can prepare it in advance. The next day, to refresh the salad, add a tablespoon of water if necessary and stir everything again.
For easier preparation, watch the preparation video:
Good race !
Find even more great and healthy recipes at http://www.sitfit.si/!
RECIPE:
INGREDIENTS (for 4 side dishes or 2 main courses):
Filling ingredients:
2 tablespoons (full) mustard
1 teaspoon of honey
6 tablespoons oil
2 tablespoons of water
zest and juice of 1 lime (or lemon)
salt pepper
1 tablespoon balsamic vinegar (optional)
Other Ingredients:
400g potatoes
1 bottle of cooked green beans (about 1 handful of cooked beans)
1 fresh cucumber
½ red onions
1 bunch of dill (optional)
2 eggs (optional)
PREPARATION
Cook the potatoes in the broth, then peel and slice them. Cut the cucumber into rings, the onion into thin slices, then drain and rinse the beans.
Boil eggs with dill. Add a little vinegar to make peeling easier.
Make a creamy filling with all the filling ingredients.
When you have all the ingredients ready, assemble the salad: potatoes, cucumber, onion, chopped dill pour most of the filling and mix gently.
Peel the eggs and cut them in half, add them to the salad, sprinkle the salad with the remaining garnish and serve.
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