Potato Salad I

 Ingredients: 6 medium potatoes, 1 carrot, 1 onion, 2 cloves of garlic, 3 medium pickles, parsley, vinegar, oil, pepper, Delikat

To create a delicious and nutritious salad, we start by preparing the main ingredients: potatoes and carrot. We choose medium-sized potatoes, preferably of the red or yellow type, which have a creamy texture after boiling. The carrot is peeled, making sure to remove any imperfections from its surface. After washing the potatoes and carrot well, we put them in a large pot with cold water and a teaspoon of salt, then let them boil over medium heat. The potatoes will be ready in about 20 minutes, and the carrot in 15, so it’s important to check them periodically with a fork to ensure they are cooked but not overdone, so they keep their shape.

Once the potatoes and carrot are boiled, we remove them from the water and let them cool a bit, then we peel them. The potatoes are cut into cubes of about 1-2 cm, and the carrot into thin rounds, to integrate perfectly into the salad. These cuts will not only improve the final appearance of the salad but will also facilitate even mixing with the other ingredients.

Next, we take care of the onion, which we cut into julienne. This will add a crunchy note and a delicious flavor to the salad. The cucumbers, fresh and crunchy, are sliced into rounds. It is essential to choose garden cucumbers, as they have a more intense flavor and a firmer texture than those from the greenhouse. After cutting all the ingredients, we carefully mix them in a large bowl, ensuring they are evenly distributed.

For the dressing, we will use fresh garlic, which we crush well to extract its strong aroma. In a small bowl, we combine the crushed garlic with extra virgin olive oil, white wine vinegar, salt, and freshly ground pepper. We mix the ingredients well with a whisk or a fork until the dressing becomes homogeneous. Finally, we add finely chopped fresh parsley or, in its absence, dried parsley, to give a fresh and vibrant flavor to the salad.

We pour the dressing over the vegetable mixture and mix carefully, being careful not to crush the potato cubes. The salad is now ready to be served, perfect as a side dish or as a light main course. We can let it chill in the refrigerator for 30 minutes to blend the flavors, and thus the dish will become even tastier. This salad is not only healthy but also colorful, making it ideal for summer meals or for any occasion when we want to bring a touch of freshness to our menu.

 Tags:  onion greenery garlic carrots potatoes oil salad cucumbers gluten-free recipes lactose-free recipes vegetarian recipes