New potato salad

Peel a squash, grate it and boil it in salted water.

After boiling, drain the water and allow to cool.

Cut each potato in 2 and place in a bowl.

Add the tuna, olives, chopped eggs and tart sauce.

mix gently.

Add the corn and chopped parsley.

Leave to cool for 30 minutes.

It is served with a lot of effort :)


Hot salad of new potatoes, asparagus and goat cheese

Spring has begun to pamper us with truffles. Market stalls are full of raw herbs and young vegetables, it's time to take advantage of their fragility, but also the health benefits they contain. In the hot salad that I propose to you today, we combined two seasonal vegetables, goat cheese and dried apricots. A delight came out, a rainbow of tastes and colors contrasting pleasantly and complementing each other.

Preparation time: 00:15 hours
Cooking time: 00:20 hours
Total Time: 00:35 hours
Number of servings: 4 servings
Degree of difficulty: Easy

Hot Salad Ingredient With New Potatoes, Asparagus And Goat Cheese:

  • 800 grams of new potatoes
  • 16 tips of green asparagus
  • 100 grams of dehydrated apricots
  • juice from 1 orange
  • 160 grams of goat cheese
  • 1 tablespoon peeled sunflower seeds, lightly fried in a pan (or almond flakes, nuts, pumpkin seeds, etc.)
  • 1 clove of garlic
  • 1 sprig of rosemary (leaves only)
  • 6 tablespoons olive oil
  • 1 teaspoon of honey
  • 1 tablespoon balsamic vinegar
  • salt pepper

Preparing Hot Salad with New Potatoes, Asparagus and Goat Cheese:

1. Soak the dried apricots in orange juice.

2. Put on the fire a pot with 1-2 liters of lightly salted water and bring to a boil. Separately, prepare a bowl of cold water in which ice cubes are added. Dip the asparagus in boiling water and cook for 30 seconds & # 8211 1 minute (maximum), depending on its thickness (if it is 2-3 cm thick, boil for 1 minute, if it is thin less). Immediately remove the asparagus from boiling water with a whisk and immerse in ice water. This procedure will refresh the color of the asparagus, which will keep its green beautiful even if it is cooked later.

3. Turn on the oven and set it at 200 degrees Celsius.

4. Peel the new potatoes, I rub them with a rough sponge (scotch & ampbrite) under a stream of cold water, the skin on the surface goes away easily, leaving the beautiful color of the potatoes. In addition, doing so never stains my hands.

5. Cut the potatoes into quarters or halves (depending on the size) and place them in a non-stick pan or covered with baking paper. Add 2 tablespoons of olive oil, finely chopped rosemary leaves, salt and pepper and mix well. Add the garlic clove cut in half and greased with a little oil and put the tray in the oven for 20 minutes, until the new potatoes, but also the garlic, have softened well.

6. Once the garlic is cooked, squeeze its contents into a mortar. Add 1 pinch of salt and grind with a pestle until it turns into cream (the same operation goes in the blender). Add honey, orange juice drained from dehydrated apricots, 3 tablespoons olive oil, balsamic vinegar and mix well. Finally, the taste of salt and pepper is balanced.

7. Heat 1 tablespoon of oil in a frying pan and quickly sauté the asparagus, just enough to heat it, adding 1 pinch of salt and pepper.

8. To mount the salad on plates, first put 2 tablespoons of baking garlic dressing and orange juice, then a few new potatoes. Add the crushed goat cheese, 2 sprigs of asparagus and a few apricots. Sprinkle again with dressing, add more potatoes, 2 more asparagus, apricots and cheese.

9. Finally, sprinkle on top with lightly fried seeds and add, as desired, a few seasonal leaves. I added freshly opened leaves from the vine buds, they have a slightly sour taste and are very tender.


New spring potato salad

In addition to the excitement of seeing the stalls full of such wonders and wonderful wonders, today, walking to the market in the morning on the street I enjoyed a kilogram of books. We, who immediately reminded myself of the child's taste, that when I ate my mother's potato salad, accompanied by a green salad from our garden, it was one of the few things I didn't like. # 259ceam fads :)

& Icircnc & # 259rcat & # 259 with these sweet memories is & # 537i re & # 539eta that I propose to you today. And that, in fact, is more of a guide than a network itself, because, as we are accustomed to, there is no such thing. given the precise quantity and well measured. What I want to encourage you to do is to inspire you with the freshness of seasonal vegetables and to build. , according to your heart's desire, that salad that makes your soul sing with joy, combining exactly those ingredients that you like the most.

Here are the ingredients I used:

  • new potatoes
  • o ceap & # 259 ro & # 537ie
  • a few cherry tomatoes, cut in half
  • m & # 259rar
  • dressing consisting of a mixture of m & # 259sline oil, a balsamic oil, Dijon must, a drop of honey

I left the oven and placed the new potatoes, washed them well, cut them in half and seasoned them with salt, greased them in a tray. 259 with oil. I browned them for no more than 20 minutes, until they turned golden and were half-baked. After I took them out of the oven, I mixed them with a chopped red onion, made a few cherry tomatoes from the bell, then I covered everything with the dressing described above. I served it with tender green salad hearts and I thoroughly enjoyed the gifts of the spring - exactly what I wish for you.

Other salad ideas you can use in this salad:

& bull m & # 259sline black
& bull capere
& bull files of the year
& bull ridichi
& bull onion or green garlic, chopped m & # 259runt
& bull maz & # 259re, green beans or green asparagus
& bull or proud
& bull can replace the apple with other herbs you like: parsley, basil, rosemary, thyme, etc. or you can make these herbs into a pesto with which to make new potatoes.

How do you like to make new potato salad and what are your favorite ingredients? I am alone because each of you has your own recipe at home for this salad. I cordially invite you to join me!


1. Wash the potatoes and remove them by rubbing the thin skin. If they are fresh they should be cleaned easily. Where it doesn't work, we use a knife and scrape. We boil them in cold salted water. We try them with a fork and after they have boiled, we halve the largest ones so that the pieces are about the same size.

2. Cut the sour donut into cubes or cubes. Boil 3 hard-boiled eggs, clean them and cut them into quarters. Finely chop the green onion. If you don't like eggs in a salad, you can give them up.

3. In a cup mix a tablespoon of olive oil with a teaspoon of vinegar, a pinch of salt and a pinch of pepper. What is mandatory in the presence of lemon can replace vinegar. My opinion is that in this case (usually for potato salads) vinegar is mandatory, lemon serving as a supplement when serving. Vinegar enhances the taste of boiled potatoes much better.

4. Put the potatoes in the bowl, add the donuts, onions and anchovies. Add the dressing and mix gently so that the dressing covers the ingredients well. To make the salad more presentable, after mixing, sprinkle a little more onion, garnish with anchovies and place the egg quarters. We put the lemon at hand and eventually add juice when we eat. Better anchovies are marinated, more oily, but not overly salty.

The quantities are somewhat indicative because they can change depending on the pleasure of each. One may want to clearly dominate the potato, another wants more sour donut. One for me, I like fish a lot. Cucumbers can also be used, but they should be made from small ones, because they are less juicy. Potato salad with anchovies it is spongy and good-looking for an event meal.


  • 7oo gr potatoes
  • 4 eggs
  • 1 red onion
  • 3 sour cucumbers
  • 1 sour donut
  • 100 gr black olives
  • salt, pepper, olive oil and vinegar to taste
  • parsley for garnish (optional)

We boil the washed potatoes with their skin in salted water, as well as the eggs for about 12-13 minutes, so that they are hard. , add cucumbers and donut, onion, olives, salt, pepper, vinegar and olive oil.

Mix lightly and add salt, pepper and vinegar. Serve with chopped parsley on top.

Good job and good appetite!

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Potato salad with herbs

A salad full of flavor and easy to prepare, perfect for a hectic day or to serve to your guests.

TABLE FOR: 4

READY IN: 20 minutes

DIFFICULTY: Relaxed

Ingredient list

• 15 small potatoes or 8 medium potatoes
• half a cup of finely chopped fresh herbs: basil, dill, rosemary, etc.
• 2 green onions
• 2 tablespoons olive oil
• 1 tablespoon of mustard
• 1 tablespoon of balsamic vinegar
• salt and pepper

How do you prepare?

1. In a pot in which you put water and a little salt, boil the potatoes cut into large cubes, but do not leave them too much on the fire to avoid a floury texture. To make sure they have the perfect texture, you can taste them after 10 minutes
2. In a bowl, mix finely chopped onion with oil, mustard, vinegar and herbs
3. Add the drained potatoes and mix well
4. You can season with salt and pepper to taste.


Even if you need 40 minutes, the new potato salad is very easy to prepare. We tell you how!

Ingredients new potato salad

  • 500 g suitable new potatoes
  • 150 g smoked ham
  • 3 tablespoons sour cream
  • 1 teaspoon mustard
  • 1 tablespoon finely chopped dill
  • 3-4 stalks of green onions
  • 1 tablespoon chopped green parsley
  • 1 clove of garlic
  • 4-5 leurd leaves
  • 2 small tomatoes
  • salt
  • pepper

How to prepare new potato salad

Carefully peel the potatoes, wash them under running cold water and boil them in salted water. Drain them, cut them into slices and place them in a salad bowl. Separately, lightly brown the diced ham, drain the fat and add it over the potatoes. Add the finely chopped onion rings and mix.

Separately, mix the cream with the mustard, dill and green parsley, crushed garlic, salt and pepper to taste. With the obtained dressing, season the salad.

Let it cool for 30 minutes before serving to blend the flavors. Serve the salad decorated with peeled and diced tomatoes and chopped leurd. Good appetite!


1. Wash the potatoes and remove them by rubbing the thin skin. If they are fresh they should be cleaned easily. Where it doesn't work, we use a knife and scrape. We boil them in cold salted water. We try them with a fork and after they have boiled, we halve the largest ones so that the pieces are about the same size.

2. Cut the sour donut into cubes or cubes. Boil 3 hard-boiled eggs, clean them and cut them into quarters. Finely chop the green onion. If you don't like eggs in a salad, you can give them up.

3. In a cup mix a tablespoon of olive oil with a teaspoon of vinegar, a pinch of salt and a pinch of pepper. What is mandatory in the presence of lemon can replace vinegar. My opinion is that in this case (usually for potato salads) vinegar is mandatory, lemon serving as a supplement when serving. Vinegar enhances the taste of boiled potatoes much better.

4. Put the potatoes in the bowl, add the donuts, onions and anchovies. Add the dressing and mix gently so that the dressing covers the ingredients well. To make the salad more presentable, after mixing, sprinkle a little more onion, garnish with anchovies and place the egg quarters. We put the lemon at hand and eventually add juice when we eat. Better anchovies are marinated, more oily, but not overly salty.

The quantities are somewhat indicative because they can change depending on the pleasure of each. One may want to clearly dominate the potato, another wants more sour donut. One for me, I like fish a lot. Cucumbers can also be used, but they should be made from small ones, because they are less juicy. Potato salad with anchovies it is spongy and good-looking for an event meal.


Video: WBTBWB - Oh Mama mach Kartoffelsalat (January 2022).