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Potato salad with vegetables

Potato salad with vegetables

Nourishing and not very heavy on the stomach ... ideal for the summer season and last but not least quick and easy to do.
-of post!

  • potatoes 1 kg
  • 1 large cucumber
  • a big tomato
  • pick up 1 link
  • green onion 1 link
  • peppers 1 piece
  • leurda a few leaves
  • oil
  • salt

Servings: 3

Preparation time: less than 15 minutes

RECIPE PREPARATION Potato salad with vegetables:

-Put the potatoes in the shell

- wash and chop the vegetables

- After the potatoes have boiled, cut them into cubes

- add the vegetables to the potatoes

- add oil and salt according to preferences

I made a video with the preparation method: https://youtu.be/JnUf5XY5J2I

Tips sites

1

https://youtu.be/JnUf5XY5J2I


Baked potatoes with caramelized vegetables

These baked potatoes with caramelized vegetables are very tasty and filling, especially served with a vegetable salad or pickles!

[ingredients title = & # 8221Ingrediente & # 8221]
For the preparation of potatoes:

  • 1 kg of potatoes
  • 100 ml oil
  • 1 teaspoon salt
  • 1 chopped basil powder
  • 1 powder assorted spices, grated
  • 5 cloves garlic

For caramelized vegetables:

  • 1 carrot
  • 1 parsley root
  • 1 parsnip root
  • 1 green pepper
  • 1 red pepper
  • 1 pinch of salt
  • 1 pepper powder
  • 1 thyme powder
  • 50 ml olive oil
  • 1 teaspoon sugar
  • 2 tablespoons balsamic vinegar

[preparation title = & # 8221Preparation & # 8221]

We prepare the potatoes

We clean the potatoes, wash them and cut them into long slices, it seems to me that they look better that way, but they can be cut according to everyone's imagination.

This time I used white potatoes, because they cook faster than red ones.

In a pan, put 100-110 ml of oil and turn the sliced ​​potatoes in it.

Peel them a few times with oil to be greased on all sides, then sprinkle salt, spices and basil over them, as well as cleaned and sliced ​​garlic cloves.

Put the tray in the oven for 40 minutes at 180 degrees.

We caramelize the vegetables

Carrot, parsnip and parsley root, clean, wash and scrape as large as possible. I also scraped them with the cleaner, because I wanted the strips to stay large.

Peeled onions, chop julienne, as well as peppers.

Put the oil in a hot pan and add the grated vegetables plus onions.

Season with salt, pepper and thyme, cover the pan and let it simmer until the vegetables are slightly simmered.

When the vegetables start to soften slightly, add the pepper, let it penetrate for a few more minutes, then add the sugar, mix lightly, and when it melts, add the balsamic vinegar.

Mix the vegetables lightly, let the flavors blend well, then turn off the heat and wait patiently for the potatoes to be cooked in the oven.

Assemble baked potatoes with caramelized vegetables

Place the potatoes on a plate, and spread the caramelized vegetables on top of them.

We mix them lightly with the vegetables, so that the tastes blend.

I decorate them with green parsley or green basil, if we have them (I didn't have them, although I would have liked them, next time I will have them.)

Serve these delicious baked potatoes with caramelized vegetables, along with any vegetable salad or pickles.


Sandwich-Maker Panini Large

Food vacuum FFS002X-01, dry vacuum

Slow cooker 5.0 L Digital DuraCeramic Sautéed

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  • 600 g potatoes
  • 5-6 ridichi
  • 2 tablespoons olives
  • 1 small onion (a salad or a green onion)
  • 2 tablespoons oil
  • juice from half a lemon
  • 2 tablespoons chopped dill
  • salt and pepper to taste

Wash, peel and boil the potatoes. I had new potatoes that I washed and peeled only part of the peel because they had small stains and I boiled them for about 15 minutes. If you use old potatoes, boil them. until soft, then peel and chop into cubes.

Put them in a bowl, put sliced ​​radishes, finely chopped onion, dill and olives.

Mix the olive oil with the lemon juice, salt and pepper. Pour the dressing over the salad and mix gently.

*If you want a rich derssing, add a teaspoon of mustard or yogurt. Or, in the liqueur of olive oil you can put two pieces of mayonnaise.

Eat salad immediately. Enjoy!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Baked potato salad with pesto and vegetables

Preparation time 30 minutes

Cooking time 20 minutes

Ingredients

  • 500 g small or new white potatoes
  • 200 g baby spinach
  • 100 g of moon radish
  • 10 dehydrated tomatoes
  • 2 tablespoons Pesto
  • ground pepper
  • lemon juice (taste it, it reaches Pesto)
  • NO salt (Pesto is salty)

PREPARATION Baked potato salad with pesto and vegetables
Put baking paper in the oven tray. Optionally, grease it with a tablespoon of oil (they are made without).
1. Choose the smallest white potatoes and wash them. Put them in cold salted water and boil them under the lid for about 10 minutes, depending on their size, they are also made in the oven. Cool after boiling in cold water for 5 minutes, so you can handle them, so they don't burn. Peel and slice about 1 cm and place in the prepared tray.
2. Bake for 10 minutes in modern ovens at 220 degrees C or 20-30 minutes in lazy gas ovens. Mine didn't want to brown them at all, the idea is to penetrate and dry, to have a good baking taste. The time depends on the thickness of the potato slices and whether they were small.

3. Remove the spinach stalks, wash them in a sieve venting it and drain the water. I wanted a nice presentation in the pictures, but you, of course every day, mix them all in a roomy bowl. Put the spinach in an uncut bowl, if it is a baby.
4. Clean the radishes, wash and cut into thin slices. Avoid the mandolin because you will shave your fingers as well. It's very dangerous. They are put in the bowl.
5. Dehydrated tomatoes are given in 3, according to size, and put in a bowl.
6. Season with freshly ground pepper. Pesto is salty and sour. Mix all the ingredients until smooth and taste. In principle, neither salt nor lemon juice is needed, depending on the type of pesto. Only straighten if necessary.
It is very tasty.
Liv (e) it!

Another delicious Pesto salad: "Pizza" inspired salad with pesto sauce & gt & gt & gt recipe here

Potato salad you might like this: Beet salad with potatoes and vinaigrette & gt & gt & gt recipe here


  • 700 g potatoes
  • 100 g tuna in oil or own juice
  • 70 g black olives
  • 2-3 green onions (or a small dried onion)
  • juice from half a lemon
  • 2-3 tablespoons mayonnaise (or olive oil)
  • salt and pepper to taste
  • fresh parsley

Washed potatoes are boiled in water with a little salt. After penetrating well, leave to cool, peel and cut into cubes.

The canned tuna is unwrapped and put in a sieve to drain the oil. Over the tuna, after draining, drizzle a little lemon juice.

Peel the onion and chop the rounds or julienne, wash the green parsley well and chop finely, and leave the olives whole.

Put all these ingredients in a salad bowl and mix with mayonnaise.

* And if you find yourself in the taste of the recipes on this blog, we are waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


Vegetable salad with mashed potatoes

Cut the peeled potatoes and carrots into cubes.
Boil them separately in salted water.
Drain the canned corn and peas, pass under a stream of cold water and let it drain again.
Drain the potatoes, mash them with the butter, add the warm milk and mix vigorously to obtain a homogeneous mashed potato. At the end, adjust the taste of salt.
Separately, mix the drained carrots and cool together with the peas, corn and mayonnaise.
Season with salt and pepper to taste.
Put in a stainless steel ring placed on a plate, a layer of mashed potatoes to occupy 1/3 of the height of the ring used. Thicken well with a spoon.
Add another layer of vegetable salad (1/3 of the height of the stainless steel ring) and finish with another layer of potatoes. Levels.
Remove the ring.

Serve garnished with egg slices, olives, red peppers and a few parsley leaves.


How to make the recipe for baked boned thighs with potatoes, garlic and other vegetables?

Ingredients for boneless chicken legs with vegetables & # 8211 in the oven

Here are the boneless chicken legs I used. 7 pieces come in 750 g. You can also use chicken or turkey breast fillets but not thinly sliced ​​but rather cut into 3-4 cm thick pieces.

How to quickly season and marinate boneless thighs?

I seasoned the boned thighs on both sides with: salt, freshly ground black pepper and paprika.

For extra flavor I decided to marinate the pieces of meat a bit. I put them in a deeper plate, sprinkled them with 2 tablespoons of oil and massaged them well so that they were evenly greased. I left them on the kitchen table for about an hour. You can transfer the meat to a closed bag or box and leave it to marinate for 8-12 hours in the refrigerator. Don't forget to take them out of the cold 2 hours before cooking!

It is good for the thighs to reach room temperature before being cooked or fried. Cold meat suddenly contracts on contact with the hot pan or hot oven (suffers a heat shock) and becomes hard, stiff.

Until the meat was marinated, I cleaned and washed the necessary vegetables: potatoes, onions, garlic, kapia peppers. In winter you can use only old white or red onions and you can give up peppers. It is not wrong to replace them with fresh white or brown champignon mushrooms.


Ingredient Potato Salad With Boiled Eggs:

  • 6 hard boiled eggs
  • 600 grams of weighed potatoes after they have been cleaned, cut into cubes
  • 150 grams of beetroot salad
  • 4 tablespoons beetroot salad dressing (flavored juice from the beet salad jar)
  • 2 tablespoons mayonnaise
  • 175 ml. Greek yogurt
  • 1 good bunch of freshly grated horseradish (and extra for sprinkling on top)
  • 3-4 sprigs of green onions
  • 50-60 grams of lettuce leaves (which you prefer) and pepper

Preparation of Boiled Potato Salad:

1. For this salad, I used 6 of the remaining Easter eggs, which I kept in the fridge. If you boil eggs especially for this salad, before you start cooking the eggs must be completely cold. Up to 8 eggs can be used for salad (I only put 6).

2. Put a pan with 2 liters of water on the fire. When it boils, add salt and potatoes, cleaned and cut into equal cubes. Boil for 10-15 minutes (to soften but not to soften as for puree), drain the water and leave to cool.

3. Peel the eggs and cut them into slices. Depending on the preference, eggs can be cut into cubes or even finely chopped. Green onions are cleaned and washed and finely sliced, with a good part of the leaves.

4. Keep a few slices of eggs for decoration, as well as a few slices of beets. The rest of the eggs, beets, chopped green onions and boiled potatoes are placed in a large bowl.

5. In a bowl, prepare the dressing: put the yogurt, mayonnaise, beetroot vinaigrette and grated horseradish. Mix the sauce and add salt and pepper to taste.

6. Pour the pink dressing over the potatoes, eggs, green onions and red beets from the bowl and mix carefully to dress in the sauce without crushing.

Preferably, the potato salad with boiled eggs is good to keep in the fridge, well covered with a food foil, about 20-30 minutes before serving, to have time to soak well with the flavors of the sauce. If, however, hunger gives ghes & # 8230 I assure you that it will be delicious even immediately after mixing with the dressing (I know, because I tasted: P). Arrange the salad on a plate, decorate with slices of boiled egg and red beets that have been kept aside and add fresh lettuce leaves. Depending on the taste, you can grate fresh horseradish on top.

This salad can be a satisfying lunch for 4 people, but if you make smaller portions, you can also serve it as an appetizer. Good appetite!


Ingredients for the potato salad recipe with onion and mayonnaise

  • 1.2 kg of potatoes
  • 6 eggs
  • 1 medium onion
  • 300g mayonnaise
  • Mayonnaise:
  • 3 raw yolks
  • 2 tablespoons mustard
  • 300 ml sunflower oil

How do we prepare the potato salad recipe with onions?

The potatoes must be of medium size because they will boil in the peel and penetrate well. Put them to boil in water with 1 teaspoon of grated salt for about 30 minutes and check with a fork when they are ready.

Eggs are also boiled until hard. Boil for about 5-6 minutes from the moment the water boils.

Meanwhile, prepare mayonnaise:

Beat the yolks and mustard with the mixer and add the oil, 50 ml at a time, until it reaches the desired composition.

Peel a squash, grate it and cut it into medium-sized cubes. Eggs are also crushed. Cut the onion into juliennes.

Put all the ingredients in a large bowl and mix carefully with 2 tablespoons of wood so as not to crush the potatoes.

You can also add a little freshly ground pepper.

The recipe and the photos belong to Maria Pintean and she participates with this recipe in the Great Winter Contest 2019: cook and win