Oriental salad with mustard and garlic dressing

Name: Oriental salad with mustard and garlic dressing
Ingredients: 5 potatoes; olives; 1 green onion; 1 dry onion; 2 tablespoons of mustard; 5 tablespoons of oil; 2-3 cloves of garlic; salt; pepper; 1 boiled egg

Savory - Oriental salad with mustard and garlic dressing by Cecilia M. - Recipia

Oriental salad with mustard and garlic dressing is the kind of recipe I make when I’m not in the mood for complicated dishes, but I want something hearty and tasty. The boiled potatoes with their skins retain their firm texture and rich flavor, while the mustard and garlic dressing takes everything to the next level. It’s the kind of salad you can whip up with whatever you have at home, without much planning ahead. I especially love it when I have a few leftover potatoes from other meals that I can turn into something fresh. Quick Info Total time: about 40-50 minutes (depends on how quickly the potatoes boil and cool) Effective preparation time: 15-20 minutes Potato boiling time: 25-30 minutes Servings: 2-3 people Difficulty: easy Recipe type: salad, hearty side dish Ingredients 5 potatoes (medium-sized, for boiling with skins) olives (to your liking, I usually add a handful) 1 green onion 1 dry onion 2 tablespoons of mustard 5 tablespoons of oil (preferably neutral oil or sunflower oil) 2-3 cloves of garlic 1 boiled egg salt pepper Preparation Method 1. Wash the potatoes thoroughly and place them in a pot of salted water to boil. Let them cook for about 25-30 minutes, until a fork easily pierces them. Don’t overcook them, or they will crumble when you cut them. 2. Remove the potatoes from the water and let them cool completely. It’s best to leave them at room temperature so they don’t break when you cut them. 3. Peel the potatoes and cut them into suitable cubes. Place them in a large bowl. 4. Finely chop the green onion. Add it to the potatoes. 5. Slice the dry onion into thin strips. Add it to the bowl as well. 6. Cut the boiled egg into slices or cubes, whichever you prefer. Add the egg to the other ingredients. 7. For the dressing, mix the 2 tablespoons of mustard with the 5 tablespoons of oil in a separate bowl. Whisk vigorously with a spoon or a small whisk, as if making a quick mayonnaise. When it thickens slightly and becomes homogeneous, add the crushed or finely grated garlic. 8. Pour the dressing over the salad. Gently mix to avoid crushing the potatoes. 9. Add olives, salt, and pepper to taste. Mix again, but don’t overdo it. Why I Make This Recipe Often It’s the recipe I return to because it’s quick, filling, and doesn’t require many special ingredients. I love that you can easily adapt it with what you have in the fridge, and it goes well with any meal, especially in spring or when I crave something fresh and hearty. The salad keeps well in the fridge, and the flavor intensifies after sitting for a few hours. Tips and Variations Tips Potatoes are easier to peel while they are still slightly warm, but be careful not to break them. The dry onion can be added at the end if you want it to remain crunchier. The dressing turns out best if the mustard isn’t too cold. If you don’t have a small whisk, use a wooden spoon to mix the dressing. Substitutions If you don’t have green onion, you can use only dry onion or vice versa. Olive oil can be used, but it has a stronger flavor; for a neutral taste, use sunflower oil. Eggs can be omitted for a vegan version. Variations You can add a few slices of pickled cucumbers or some parsley leaves if you want something more flavorful. If you want a creamier dressing, you can add a teaspoon of sour cream or yogurt. A garlic-free version is milder but less intense in flavor. Serving Ideas It can be served as a light main dish for lunch or dinner, or as a side dish alongside grilled meat or fish. It’s also great for picnics or as a cold salad for the next day. Frequently Asked Questions Do the potatoes need to cool completely before cutting? Yes, to avoid breaking and turning into mash when mixing with the other ingredients. What kind of mustard should I use? Any classic or Dijon mustard works, preferably one that’s creamier and not too sweet. If the mustard is too spicy, use less. How long does the salad last in the fridge? It keeps well for 1-2 days, covered, in the fridge. After that, the onion may become stronger in flavor. Can I add other ingredients? Yes, but the classic recipe is quite simple. You can add pickled cucumbers, parsley, or a little paprika, but don’t overload it. Can the eggs be left out? Yes, for a vegan or fasting version, leave the egg out. The salad remains tasty that way. Nutritional Values Estimate for one serving (out of 3): Approximately 320-350 kcal Carbohydrates: 45-50 g (from potatoes) Protein: 5-7 g (from egg and potatoes) Fat: 15-17 g (from oil and egg) Values are approximate and may vary depending on the exact amount of oil, egg, or olives used. The salad is filling, rich in carbohydrates, and contains healthy fats from the oil. Storage and Reheating The oriental salad with mustard and garlic dressing can be stored in the fridge, covered, for a maximum of 1-2 days. I do not recommend reheating; it is served cold or at room temperature. If the dressing has separated, gently mix before serving. If you add an egg, consume within a day for freshness.

Oriental salad with mustard and garlic dressing

Tags

Categories