Warm potato salad

Easy to make, a lifesaver in any situation is warm potato salad. I now bring to your attention the traditional recipe for this salad. It is done very simply: it uses those products that every housewife always has. Have some boiled potatoes left over from last night? Has a jar of sauerkraut stagnated in the refrigerator? Didn't finish your pickles? Then it's time to start making potato salads according to traditional recipes.

Ingredients:

200 grams of warm boiled potatoes;
200 grams of sauerkraut;
1 sweet bell pepper;
1 small onion;
1 teaspoon 9% table vinegar;
1 teaspoon sugar;
100 ml water;
fragrant vegetable oil;
dark ground pepper - to taste;
parsley or dill.

Warm potato salad. Step by step recipe

Cut a small head of onion into thin half rings and place in a small bowl. Add a teaspoon of sugar and 9% table vinegar (according to the recipe), pour 100 milliliters of water (approximately half a glass). Mix well and leave to marinate. This way all the bitterness will go away from the onion, and it will become savory and fragrant.
Finely chop a small bunch of dill or parsley (you can also use a mixture of these herbs).
Cut the boiled peeled potatoes into small cubes.
Cut sweet bell peppers (it’s better to take reddish or yellowish ones - the salad will look more attractive) into narrow strips.
Squeeze out the sauerkraut or pickled cabbage (or place it in a colander to drain all the juice).
You can always find recipes for making unusually tasty and crispy sauerkraut on our website “I Love to Cook”.
We put our products in a transparent salad bowl: warm potatoes, sauerkraut or pickled cabbage, bell peppers and pickled onions (drain the water).
Season the warm potato salad with fragrant vegetable oil (sunflower fragrant oil or corn oil is great for this recipe. But under no circumstances, olive oil).
Salt and pepper to taste, sprinkle with herbs. Mix everything thoroughly.
This traditional salad can be served as a side dish for meat, or can be eaten as an independent dish.
Another excellent recipe for boiled potato and pickled cucumber salad. After all, it often happens that these products are left over from dinner. And from them, it turns out, you can prepare a new tasty dish in 5 minutes.
Cut one fairly large onion into half rings, place it in a small bowl, add a little salt and mash with your hands (so that the onion is divided into feathers). Pour in 4 tablespoons of cucumber pickle and 1-2 tablespoons of sunflower oil. Add half a teaspoon of regular granulated sugar. Mix well and leave to marinate.
At this time, you yourself are keen on preparing the remaining ingredients (I will give an approximate amount of goods, but you cook based on your family).
Cut three salted or pickled cucumbers into thin half rings (it is better, of course, to use homemade preserves - it is the most necessary and contains less vinegar). Transfer to a salad bowl.
Cut three medium potato tubers (previously boiled in their skins and peeled) into medium cubes. We send it to the salad bowl.
Add pickled onions to the vegetables (together with the liquid in which they were pickled).
Season with unrefined sunflower oil (adjust the quantity to your own taste).
Salt and pepper to taste.

We prepared several potato salads right away in almost a couple of minutes: quickly, simply and very tasty. These salads can be prepared for dinner (they are light) or for lunch. An excellent potato salad will help when guests are on the doorstep. On the “I Love to Cook” website you will find even more recipes for quick and unusually delicious dishes from the most affordable goods.

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section: Mushroom salads, Potato salads

Warm potato salad

Recipe contents:

Ingredients
Step-by-step production
Video recipe

In almost all cookbooks, potato-based salads occupy a separate chapter. Since there are a huge number of salads with the role of potatoes. This is the well-known Olivier salad, vinaigrette, herring under a fur coat, etc. The potato salad category includes a whole range of dishes that occupy a starring role on our tables.

Both old and young tubers are suitable for making potato salad. But it is better to choose varieties from the group created for cooking. Such a vegetable will perfectly retain its shape after cooking and when cutting, and the cubes and slices will not break when mixing the ingredients.

A warm salad is considered to be any salad that contains at least one ingredient that has undergone heat treatment and is added to the dish hot or warm. In this dish, potatoes are served warm, which I previously boiled, although you can fry them if you wish. Fried sausages will also be warm in the salad. Other ingredients are served at room temperature. The highlight of the dish is a special fragrant dressing based on soy sauce. But you can also season similar dishes with yogurt, mustard sauce, sour cream, etc.

Calorie content per 100 g - 143 kcal.
Number of servings - 3
Production time: 10 minutes for tenderloin, plus time for boiling eggs and potatoes

Ingredients:

Potatoes - 2 pcs.
Testicles - 2 pcs.
Milk sausages - 5-6 pcs.
Pickled cucumber - 2 pcs.
Green onions - a couple of feathers
Soy sauce - for dressing (about 2-3 tbsp.)
Olive oil - for dressing (about 3-4 tbsp.)
Salt - 2/3 tsp. or to taste
Vegetable oil - for frying sausages

Step-by-step preparation of warm potato salad

1. Peel the sausages from the film and cut into rings about 3-5 mm wide.

2. In vegetable oil in a hot frying pan over medium heat, fry the sausages on both sides until golden brown.

3. Boil the potatoes in their jackets. With all this, watch him so as not to overcook him. Once you can simply pierce it with a fork, immediately remove the pan from the heat. Cool the tubers slightly so as not to burn yourself and peel them while they are warm.

4. By the time the potatoes are cooked and the sausages are fried, all other ingredients should be prepared. Therefore, blot the cucumbers with a cardboard napkin so that it absorbs all the brine and cut the gherkins into cubes with sides of about 7 mm.

5. Place the eggs in cool water and boil for about 8-10 minutes until hard. Then transfer them to cool water and cool. Peel and cut into cubes of the largest size.

6. Wash and chop the green onions.

7. Place all products in a salad bowl. Add warm potatoes and sausages to them.

8. In a small gravy boat, combine olive oil and soy sauce. Mix well and season the salad.

9. Mix the ingredients and serve it right away. There is no point in insisting on leaving it, because it should be consumed warm.

10. Place the salad in a dish and serve. The dish turns out to be quite filling, so there is no need to prepare an additional side dish for it.

Watch also the video recipe on how to prepare a warm salad from liver and young potatoes.

Warm salad with potatoes and mushrooms

This warm salad with potatoes, mushrooms and green beans is perfect for a Lenten menu. And those who do not fast will also like it - because it turns out nourishing and tasty. It’s not at all difficult to prepare; you can make sure of this by looking at this detailed recipe with step-by-step photos.

The main thing is to serve it right away, while the ingredients are still warm: when it has cooled down, the salad is no longer as tasty.

Ingredients for 1 serving:

boiled potatoes in their jackets – 60 g;
zucchini – 50 g;
champignons – 60 g;
green beans (frozen) – 50 g;
vegetable oil – 1-2 tbsp. l.;
salt, dark ground pepper to taste;
greens, cherry tomatoes - for serving.

How to make warm potato salad

Peel the potatoes and cut them into large cubes, approximately 1-1.5 cm.

In a perfectly heated frying pan with a small amount of vegetable oil, fry the potatoes until golden brown. Transfer the potatoes to a bowl.

We clean and wipe the zucchini. If the zucchini is not very young (with rough skin), peel it. We use the freshest young zucchini with the skin. Cut the zucchini into thin quarter rings.

We also fry the zucchini in vegetable oil until soft. Place the zucchini in a bowl with the potatoes.

We wash and wipe the champignons (I have royal ones). Cut the champignons lengthwise into 4 slices.

Fry the champignons in a frying pan with vegetable oil until tender, 5-7 minutes. Place the champignons in a bowl with the potatoes and zucchini.

If you are preparing a salad using frozen beans, defrost them ahead of time. In the summer, during the season, it is better to eat the freshest beans. Previously, wash the beans, remove the ends, cut into pieces about 2.5 - 3 cm long and blanch in bubbling salted water for 2-3 minutes. We also lightly fry the prepared green beans for 2-3 minutes.

Add the beans to the rest of the ingredients. Add salt and dark ground pepper to the bowl with the prepared products to taste, mix gently.

Transfer the salad to a salad bowl and garnish with herbs and cherry tomato slices to taste.