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Potato salad

Potato salad


A simple salad, easy to make and very tasty.

  • 4 suitable potatoes
  • 1 white or red onion
  • 1 red bell pepper
  • 100 g black or green olives (without seeds)
  • salt
  • freshly ground pepper
  • thyme (optional)
  • 1 tablespoon olive oil
  • white wine vinegar or balsamic vinegar
  • a tablespoon of lemon juice.

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Potato salad:

Wash the potatoes and boil them in salted water (in shell). Allow to cool, clean and cut into cubes. Peel an onion, wash it in cold water, cut it into juliennes and rub it with a little salt. The bell pepper is washed with cold water, cleaned of seeds and cut into cubes or julienne. Put all the ingredients in a bowl, add the vinaigrette made of oil, lemon juice and vinegar, season with salt and pepper and mix gently.

Good appetite!


10 Light Potato Salad Recipes

Potatoes are one of the most consumed carbohydrates in Brazil, whether potatoes, boiled potatoes, southe, fries, chips or puree. It always appears on the Brazilian menu, but not always in a very healthy way and suitable for consumption.

This is because, depending on the preparation, it can compromise a diet for weight loss. An idea to eat it in a healthy way is by preparing a light potato salad. Potato salad can be hot, hot or cold and can be incorporated with various other favorite vegetables and ingredients.

Potatoes combine a lot with chuchu, carrots and beets. Some mustard, mayonnaise or yogurt sauces are essential for making a creamy salad. It is delicious! Check out the practical recipes for light potato salad and, if you want to give a protein boost, mix it with tuna, chicken or cod, what do you say?

1. Light potato salad recipe with mustard sauce

ingredient:

  • 1 kg of peeled potatoes
  • 100 g of natural yogurt
  • 3 tablespoons light mayonnaise
  • 1 tablespoon mustard seeds
  • pepper to taste
  • salt to taste.

Preparation method:

Start by washing the potatoes well and removing the soil from the peels, if you have one. Bring the potatoes to a boil in a pan with water over high heat. Season with salt and cook for half an hour or until cooked through. Drain and wait for it to cool. Bake, cut into cubes or slices and arrange in a serving bowl. Mix the sauce ingredients until smooth and pour the potatoes. Add salt and finish with fresh chopped onion. Continue serving.

2. Recipe for light potato salad with tomatoes and arugula

ingredient:

  • ½ cup of chopped onion
  • ½ cup of chopped fresh herbs
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 2 potatoes
  • 2 tomatoes
  • 4 tablespoons apple cider vinegar
  • arugula leaves.

Preparation method:

Wash the potatoes well, peel and cut. Remove the seeds from the tomatoes and cut as well. Take the potatoes to cook in a pan with water and leave it to finish for 20 minutes until al dente. Drain and set aside. Add the herbs, chopped tomatoes and season with salt and vinegar. Boil lightly for 1 minute. Remove from heat and serve with arugula leaves. If desired, add black pepper to give more flavor. Serve.

3. Recipe for light potato salad with ricotta cream

ingredient:

  • 2 potatoes
  • salt to taste
  • 2 tablespoons ricotta cream
  • pepper to taste
  • parsley to taste.

Preparation method:

Wash the potatoes well with a brush, then peel and cook to cook in water or steam, if you prefer (remember that steam takes longer). Drain, wait cool, cut into cubes, add ricotta cream and season and serve!

4. Light potato salad recipe with eggs

ingredient:

Preparation method:

Cook the potatoes in husk to avoid losing their properties. When soft, drain. Wait cold. Bake the potatoes, cut into cubes and distribute in a shallow refractory. Cook eggs for 15 minutes, drain, allow to cool. Cut eggs and spread over potatoes. In addition, mix all the ingredients in the sauce and rinse the salad. Refrigerate until ready to serve.

5. Potato salad recipe with carrot

ingredient:

  • 1 kg of potatoes
  • 2 carrots
  • salt to taste
  • pepper to taste
  • green scent cut to taste
  • 8 tablespoons olive oil
  • 1 clove of garlic
  • 1 lemon extinguished.

Preparation method:

Wash and then peel the potatoes and carrots. Cut the potatoes into quarters and the carrots into sticks (julienne). Put in a saucepan with water and salt and cook until worried. Drain and set aside. In a pestle add a tablespoon of salt and a clove of garlic, until a paste remains. Squeeze the juice from a lemon and add the olive oil. Mix everything. Arrange the boiled potatoes and carrots in a salad bowl and bake with the sauce. Sprinkle with the green scent. Serve.

6. Potato salad recipe with tuna

ingredient:

  • lettuce leaves
  • American lettuce leaves
  • arugula leaves
  • 5 potatoes
  • 1 can leave the tone preserved
  • 2 tablespoons light mayonnaise
  • chopped black olives to taste
  • 1/3 of yellow pepper
  • 1/3 of a red pepper
  • 1 tomato
  • 1 tablespoon chopped coriander
  • salt to taste.

Preparation method:

Wash and peel the potatoes and cut them into large cubes. Bring to a saucepan with salt and water. When they are tender, drain and allow to cool. Bake tomatoes and cells. In a bowl add the ripe and cold potatoes, tomatoes, hot peppers, fresh coriander, olives, drained tuna and light mayonnaise. Mix well and cool to freeze. In a bowl, crushed lettuce leaves and arugula. Up with the tuna mixture. Serve!

7. Recipe for light potato salad with beets

ingredient:

  • 2 potatoes
  • 1 beet
  • 1 tablespoon cream
  • 1 tablespoon lemon juice
  • pepper to taste
  • salt to taste
  • parsley to taste.

Preparation method:

Start with peeling potatoes and beets and cubes. Cook a little in salted water until melted (or steamed if preferred). Drain and set aside. Allow to cool and place in a bowl. Include the other ingredients in the sauce and spread the salad. Stir gently, bring to a boil and serve.

8. Chuchu potato salad recipe

ingredient:

  • 2 potatoes
  • 2 chuchus
  • 24 pods
  • 4 teaspoons lemon
  • salt to taste
  • pepper to taste
  • oregano the taste.

Preparation method:

Peel potatoes washed and chuchus and cut into cubes. Cook lightly in a pan of water until worried. Drain and set aside. Wash the pods, grate the tops, cut them into pieces and take them for cooking. When everything is cooked, season with lemon, salt, pepper and oregano and serve hot or warm.

9. Recipe for light potato salad with code

ingredient:

  • 300 g of cod
  • 1 kg of potatoes
  • 5 cloves of garlic
  • parsley to taste
  • black olives to taste
  • 4 boiled eggs
  • olive oil to taste
  • 2 tablespoons mustard
  • 2 tablespoons light mayonnaise
  • 2 bay leaves
  • salt to taste
  • pepper to taste.

Preparation method:

Start by desalinating the code, preferably the day before, changing the water a few times. Bring a pan to the boil with water, a drizzle of olive oil, bay leaves, two cloves of garlic and beans. When it boils, turn off the heat, put the code and cook for about 3 minutes. Drain and cool. Using a knife, remove the skin and bones and defy the code.

In another pan, cook the peeled potatoes in salted water for about 15 minutes. Drain, allow to cool and cut into cubes. Prepare the sauce by mixing the chopped parsley with mayonnaise and mustard and mix well. Cut boiled eggs. Add the diced potatoes and the remaining chopped parsley to a salad bowl. Wash with a drizzle of olive oil and mix. Now add the chopped eggs, black olives and enter. Put the chopped cod and mix again. Cover the prepared sauce and refrigerate before serving.

10. Light potato salad recipe

ingredient:

  • 500 grams of peeled potatoes
  • 1 cup green corn tea
  • 1/4 cup chopped red pepper
  • 1 chopped onion
  • 2 cups boiled and chopped chicken
  • 1/2 cup green tea
  • 1 cup light
  • 1 tablespoon mustache
  • 1 tablespoon salt
  • 1 teaspoon black pepper.

Preparation method:

Cook the washed potatoes and peel them in a pan with water. When cooked and delicate, cut into cubes. Cut the peppers and set aside. Cook the chicken and then chop. In a large salad bowl, combine potatoes, corn, chili, onion, chicken, and green odor. Stir in the sauce by adding mayonnaise, mustard and spices with salt and pepper. Cover and refrigerate for at least 1 hour before serving. Serve!

Quiche is a recipe originally from Germany, but is now known as a traditional dish of French cuisine. It is made with eggs and cream and does not carry flour or cover, being a kind of open pie. It is a light recipe that is very popular all over the world and, over time, new fillings have been incorporated, in addition to the traditional cheese. Nowadays, quiche can be made

This typical French recipe pays for palates from the simplest to the most refined. It is a light and tasty dessert, which stands out for its airy and creamy point. The most common mousse in the world is chocolate, however, over the years versions of the most varied fruits have come, from citrus fruits such as lemon and strawberry, as well as other natural sweet fruits and even other exotic fruits found. only in certain regions. To provide a recipe


Simple potato salad

Not all meals should have meat. Not all meals should have animal protein. Not all salads need to have something sour in the dressing. At the same time, don't let everyone in your house suffer with you when you choose to have a day without meat or animal protein. How do you reconcile all needs and options without complicating yourself? Simple:

Boil some potatoes in their skins, which he washed well. When they are half cooked, put a few eggs next to them in hot water. Then cool the potatoes and eggs and get rid of the shells. Wash a handful of valerian and drain it through a sieve.

For those who do not want meat / milk / cheese / eggs, cut the potatoes into slices, mix the slices with valerian, oil, onion sprouts, cherry tomatoes. Salt and pepper to taste.

Ready salad 1. Let's move on to salad 2.

To salad 1 add telemea and boiled egg.

Then mix 150 grams of yogurt with 50 ml of oil, add salt, pepper and chives. Beat well with a fork. You have the dressing room.


Potato Salad - Recipes

3 large sweet potatoes
Olive oil
Salt
Pepper
160 gr dried cranberries
180 gr peanuts
2 green onions (0.41 hours)
1 avocado
150 gr Baby spinach
150 gr Vegan Mayonnaise Univer

For this super simple salad, peel the sweet potatoes, then cut them into cubes of approx. 2 cm. On a tray lined with baking paper, put the potatoes and season with salt, pepper and olive oil, then put everything in the oven at 180 degrees for 15-20 minutes. When the potatoes are slightly browned on the outside and soft on the inside, take them out of the oven, then let them cool a bit. After they have cooled, we put them in a medium bowl and over them we add the cranberries, peanuts and sliced ​​green onions. Cut the avocado into cubes and add it to the bowl together with the spinach, mayonnaise, salt and pepper, then mix all the ingredients. The salad is ready!

The video with the preparation of the recipe is accessible on the Media page or on the Univer Youtube channel.


  • Kcals 279
  • Fatty 16.1 g
  • saturate 2.4 g
  • Carbohydrates 21.7 g
  • Sugars 4.2 g
  • Fiber 6.1 g
  • Protein 8.8 g
  • Salt 2.8 g

Fried pumpkin salad, chickpeas and lemon

Heritage salad of tomatoes and pangritata

Strawberry and strawberry jam

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First, put the potatoes to boil (ideally with the peel). When they are cooked (but be careful not to overcook them to crumble), peel them. Then they are cut into rounds and sprinkled with oil.

Peel the onion and then cut it into thin slices. Boil the eggs (to be hard), peel them and cut them into rounds. Keep an egg for garnish.

Put the onion over the potatoes. Remove the yolks from the egg slices, but be careful not to break the egg whites. Put the cream over the yolks and mix well with the composition of the bowl (the one consisting of potatoes and onions).

The whole egg and egg whites are now in use. The rings are lined up on the edge of the pot in which the French potato salad with eggs is placed, and the whole is made into petals for a flower, and the middle of it can be made from olives, and the tail and leaves from pickles. Or you can garnish the salad as you like.


Vegetable meatballs with potato and kimchi salad

A delicious herbal dish, with French potato salad, topped with greens and traditional Korean kimchi.


10 Potato salad recipes with carrot light

Vegetable salad can be a salad and both to eat for lunch or dinner. One of the most classic is the carrot potato salad, as these are vegetables that are easy to find in supermarkets, always available in the pantry and accessible to all pockets.

They can be integrated with other vegetables and greens, such as bridge, beets, broccoli, cauliflower, salad, cabbage, celery and even fruits such as apple or protein, such as tuna, sardines, cod or chicken. What do you say? Below you will find different recipes and suggestions for light carrot potato salad, all with low calories and interesting combinations.

Remember that potatoes and carrots have different cooking times, so if you do not know the exact time, it is good to cook them in separate trays. The correct texture of cooking is when they are al dente, ie soft but delicate and firm.

If you have time, steam it so that its properties, nutrients and taste are not lost during the process of cooking in water. Wait for it to cool before using it in the salad. You can serve the salad hot or cold, as you wish and with spices to taste.

If you are going to prepare a yogurt or a mayonnaise-based sauce base, try to choose light ingredients and use them in a small amount to avoid compromising your diet plan. Check out the recipes and appetite!

1. Potato salad recipe with simple carrot

ingredient:

  • 500 g diced potatoes
  • 2 diced carrots
  • 1 pot of plain yogurt
  • 2 tablespoons mustard
  • 1/2 teaspoon salt
  • 1/2 cup chopped coriander
  • 1 tablespoon olive oil.

Preparation method:

Start by cooking the potatoes and carrots, steamed separately until they are delicate or, if you prefer, in a pan with salt and water. Don't let her break up, they must be brothers. Drain and allow to cool.

When cool, mix the potatoes and carrots in a bowl. In a bowl, combine the yogurt with mustard, salt and coriander until a smooth sauce is obtained. Pour the salad and cool for half an hour. When serving, add olive oil.

2. Potato salad recipe with carrot and corn

ingredient:

  • 300g of carrots
  • 300 grams of potatoes
  • 300 g of pod
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 medium onion cut into thin slices
  • 1 teaspoon oregano
  • salt to taste
  • olive oil to taste
  • Apple cider vinegar to taste.

Preparation method:

Wash all ingredients thoroughly. Bake the carrots and cut into sticks. Bake potatoes and cubes. Cut the bridge into three equal parts, throwing tips. Bring all the vegetables to the steam or salt water in separate trays until al dente. Each vegetable has a different cooking time, so it is important to prepare it in separate pans. Wait for it to cool and mix the vegetables with parsley, chives, onion and season with oregano, salt, olive oil and vinegar. Continue serving.

3. Potato salad recipe with carrots and carrots

ingredient:

  • 2 small boxes
  • 2 potatoes
  • 1 carrot
  • 1 lemon
  • parsley to taste
  • salt to taste
  • olive oil to taste
  • pepper to taste.

Preparation method:

Peel the potatoes, casseroles and carrots. Cut them all into cubes. Cook lightly separately in a saucepan with boiling water and season with salt until tender, but do not break. Wait cold. Include all vegetables in a salad bowl or bowl and season with lemon, salt, olive oil and pepper. Add freshly chopped parsley and then serve warm or if you prefer cooled.

4. Potato salad recipe with carrots and broccoli

ingredient:

  • 2 carrots in small cubes
  • 2 potatoes in small cubes
  • 2 bunches of broccoli
  • the green smell to taste
  • 1/2 diced onion
  • salt to taste
  • pepper to taste
  • olive oil to taste
  • Apple cider vinegar to taste.

Preparation method:

Steam the carrots, potatoes and broccoli in separate pieces until you reach the baking point. When cooked but tender, expect to cool. Include the vegetables and add the onion, green scent and season with salt, pepper, olive oil and apple cider vinegar or add spices and salads. Cool slightly for 30 minutes and serve.

5. Potato salad recipe with carrot and chicken

ingredient:

  • 500 gram diced potatoes
  • 500 grams of diced carrots
  • 1 cooked and chopped chicken breast
  • 1 chopped onion
  • 1 tablespoon chopped parsley
  • 1/2 cup chopped olives
  • 1 pot of plain yogurt
  • salt to taste
  • pepper to taste.

Preparation method:

Cook potatoes and carrots until soft in a saucepan with boiled water or steam, as you prefer. Cook the chicken breast in a pressure cooker with water and season, drain and destroy. In a salad bowl, mix the potatoes, carrots and chicken already cold, olives, onions and season with parsley, salt, pepper and add yogurt to give cream. Refrigerate and serve immediately.

6. Potato salad recipe with carrot, cabbage and apples

ingredient:

  • 2 apples with peel cut into small cubes
  • 2 carrots with medium skin
  • 2 diced and peeled potatoes
  • 3 cups chopped cabbage tea
  • 1 cup light
  • 8 American lettuce leaves
  • salt to taste
  • pepper to taste
  • 1 lemon extinguished.

Preparation method:

Wash all ingredients carefully. Cut into cubes, grill or cut according to the instructions above. Take the potato to cook in a saucepan with water and salt until cooked but delicate. Drain and wait for it to cool. In a salad bowl incorporate all the vegetables and greens, except the salad. Season with salt, pepper, lemon and mayonnaise and mix well to unify the flavors. Cools. When serving: place the washed salad leaves in a bowl and add the salad in the center. Serve!

7. Potato salad recipe with carrot and egg

ingredient:

  • Potatoes cut into cubes
  • 2 diced carrots
  • 2 boiled eggs and cut into cubes
  • pepper to taste
  • 1 tablespoon olive oil
  • 1 lemon extinguished
  • 1/2 teaspoon salt
  • 1/2 cup chopped green scent
  • 1 tablespoon olive oil.

Preparation method:

Start by cooking the potatoes and carrots, steamed separately until they are delicate or, if you prefer, in a pan with salt and water. Don't let her break up, they must be brothers. Drain and allow to cool. Cook eggs, peel and cut into cubes. When cool, combine the potatoes, carrots and eggs in a bowl. Season with salt, oregano, pepper, lemon, olive oil and green scent. Light to cool and serve!

8. Potato salad recipe with carrots and beets

ingredient:

  • 300g of carrots
  • 300 grams of potatoes
  • 300 g of beets
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 medium onion cut into thin slices
  • 1 teaspoon oregano
  • salt to taste
  • olive oil to taste
  • Apple cider vinegar to taste.

Preparation method:

Wash all ingredients thoroughly. Bake the carrot and beets and cut into sticks. Bake potatoes and cubes. Bring all the vegetables to the steam or salt water in separate trays until al dente. Each vegetable has a different cooking time, so it is important to prepare it in separate pans. Wait for it to cool and mix the vegetables with parsley, chives, onion and season with oregano, salt, olive oil and vinegar. Continue serving.

9. Potato salad recipe with carrots and cauliflower

ingredient:

  • 2 carrots in small cubes
  • 2 potatoes in small cubes
  • 2 bunches of cauliflower bouquet
  • the green smell to taste
  • 1/2 diced onion
  • salt to taste
  • pepper to taste
  • olive oil to taste
  • Apple cider vinegar to taste.

Preparation method:

Cook the carrots, potatoes and steamed cauliflower in separate boxes until you reach the baking point. When cooked but tender, expect to cool. Include the vegetables and add the onion, green seasoning and season with salt, pepper, olive oil and apple cider vinegar. Cool slightly for 40 minutes and serve.

10. Potato salad recipe with carrots and sardines

ingredient:

  • 500 gram diced potatoes
  • 500 grams of diced carrots
  • 1 cup chopped sardines
  • 1 chopped onion
  • 1 tablespoon chopped parsley
  • 1/2 cup chopped black olives
  • 2 boiled eggs
  • 1/2 natural yogurt
  • 1/2 cup light
  • salt to taste
  • pepper to taste.

Preparation method:

Cook the potatoes and carrots until soft in a saucepan with boiled water or steam, as you prefer. Cook eggs and then roll and cut into slices or cubes. In a salad bowl, combine potatoes, carrots, chopped sardines, olives, onions, eggs and season with parsley, salt, pepper and add the yogurt mixture with mayonnaise to give cream. Refrigerate for 1 hour and serve immediately.

Have you ever considered staying 12 full hours or even 24 hours without eating anything? If for some this seems absolutely inconceivable, for others it works as a food technique. The method involves interspersing periods without feeding the body with periods of nourishment to cause the body to use - and waste - its fat stores. However, forward

Graviola is a fruit native to the Caribbean, Central America, northern South America and sub-Saharan Africa. Its taste is similar to a combination of strawberries and pineapple, with a touch of sour citrus. Its texture is creamy and the juice can be extracted from its pulp when pressed in a sieve or kneaded lightly with your hands. Graviola juice is not


Potato salad

1. Boil the potatoes in their skins in salted water for about 30 minutes. Take them off the heat, strain the water and leave them to cool.

2. Meanwhile, prepare the mayonnaise from two boiled yolks and one raw one: put a pinch of salt and then oil, little by little, and mix. Finally, add the lemon juice.

3. Cut the potatoes into cubes, as well as the radishes (do not remove the peel, which will give the salad a special look). Put everything in a bowl and incorporate the mayonnaise, then the finely chopped parsley.

4. Add the yogurt and garnish with a salad leaf and two onion rings.

Potato, food-medicine

It contains vitamins B and C, but also essential minerals such as magnesium, potassium and iron. The potato is a source of energy and maintains the feeling of satiety for a long time. It is also a very good remedy for stomach aches. The healthiest is boiled in its shell.

Potatoes are used in all cuisines of the world because they are a delicious garnish and are prepared in many ways: as salads, baked, fried, au gratin, puree, in soups, broths, stews, in the form of meatballs, dumplings or tasty pies. .


How to prepare purple potato salad

Cut the tomatoes and leeks into slices.

Boiled eggs are cut into 4. Here are how many beautiful colors we have here!

We still have to chop the cheddar. I cut it into very small cubes, but you can also grate it. I sprinkled everything lightly with salt and pepper and made sure that they reached everywhere, evenly, without the need to mix in the salad (so as not to crush the components).

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

Garlic dressing for purple potato salad

We keep a few basil leaves for decoration. The garlic is pressed with a knife blade and then finely chopped. Chop the fresh basil and put everything in a bowl. Mix with olive oil, salt, ground pepper and lemon juice (or vinegar).


Hot potato salad (German recipe)!

Hot potato salad is often served with grilled meat, skewers, roasts, boiled sausages, baked or fried sausages, etc. In the southern part of Germany this salad is prepared with vinegar and soup, and in the northern part it is seasoned with mayonnaise. We prefer the first option!

INGREDIENT:

-1 kg of potatoes (of a hard variety)

-100 g of smoked pork leg (or smoked bacon)

-300 ml of chicken, beef or vegetable soup

-a teaspoon of sweet mustard

-salt, ground black pepper - to taste

METHOD OF PREPARATION:

1. Boil the peeled potatoes in lightly salted water. Then take them out of the water and peel them.

The potatoes for this salad must be part of a hard variety (so that they do not turn into puree, when you mix the salad) and be freshly cooked. If you boil them the night before, they will harden and will not absorb the dressing.

2. While the potatoes are boiling, cut the onion and smoked pork meat into cubes.

3.After peeling the potatoes, cut them into slices about 5 mm thick and place them in a deep bowl.

4.Prepare the dressing: heat 2 tablespoons of oil in a pan. Add the minced meat and fry it until it browns nicely (if you don't like pork or bacon, you can only use the oil in which you fried the meat).

5. Add the onion to the pan and fry until soft.

6. Add the soup, vinegar and mustard to the pan. Stir.

7. Pour the warm dressing into the bowl with the prepared potatoes. Add salt and ground black pepper to taste. Mix very well.

8. Finely chop the green onion. Add it to the salad and stir again.

9. Serve the hot potato salad. It is an excellent garnish for meat!