Oriental salad

Name: Oriental salad - Marilena N.
Ingredients: potatoes leeks oil salt and pepper parsley leaves

Savory - Oriental salad by Marilena N. - Recipia

Potato salad with leek is made from a few simple ingredients and does not require much preparation. The potatoes are boiled in salted water, then peeled and sliced. The leek adds a slightly sweet and fresh taste, while the oil, salt, pepper, and parsley complete the salad. It is a fasting recipe, suitable when you want something filling without complicated cooking. Quick Info Total time: not specified in the original recipe Preparation time: not specified Cooking time: the potatoes are boiled until done; the duration depends on their size Servings: not specified; depend on the amount of potatoes used Difficulty: easy Recipe type: potato salad, fasting recipe Ingredients Potatoes Leek Oil Salt Pepper Fresh parsley leaves The recipe does not mention exact quantities. The ingredients can be added according to the number of people and how much salad you want to prepare. For taste, it is important to add the leek, oil, salt, and pepper gradually, especially if you are preparing a larger quantity. Preparation Method 1. Wash the potatoes well and boil them in a pot of salted water. Boil until tender. 2. After boiling, remove the potatoes from the water and let them cool slightly, just enough to peel them. Remove the skin, then slice the potatoes. 3. Wash the leek and slice it. There is no need for complicated cutting; it is important that the pieces are suitable to be mixed with the potatoes. 4. Place the leek slices over the sliced potatoes. 5. Add oil, salt, and pepper to taste. Mix gently so that the potato slices do not break too much. 6. Finally, sprinkle finely chopped parsley and adjust the taste if necessary. The salad can be served after the ingredients have been mixed. Depending on your preference, it can be consumed while the potatoes are still slightly warm or after they have cooled. Why I make the recipe often I make it when I need a simple and filling meal with few ingredients. The potatoes are filling, and the leek changes the taste of a regular potato salad without the need for many extras. It is also a suitable option for fasting days since the recipe does not contain animal-derived ingredients. Another advantage is that the steps are easy to follow. While the potatoes are boiling, the leek can be washed and sliced, and at the end, everything is mixed in one bowl. The amount of oil, salt, and pepper can be adjusted easily according to taste. Tips Choose potatoes that hold their shape somewhat after boiling. If they are too soft, they may break when you peel them or when mixing the salad. It is not a problem if it happens, but the salad will have a less uniform texture. The potatoes should be left to cool enough to be peeled without burning your hands. At the same time, there is no need to wait for them to cool completely before adding the leek. Add salt and pepper gradually. Boiled potatoes may need a little more salt than it seems at first, but the taste is easier to adjust if you add little by little. Mix gently. The potato slices are more fragile, especially when they are still soft. The parsley is added at the end, after being washed and finely chopped. This way, it remains visible in the salad and is better distributed among the potatoes and leek. Substitutions The basic recipe is already very simple, and the source does not indicate substitutions for ingredients. If you do not have fresh parsley, the salad can be made without it, but the taste will be less fresh. The oil, salt, and pepper should not be replaced to keep the recipe in its original form. Their quantity can only be adjusted according to preference. Variations The simplest variation is to change the ratio between potatoes and leek. With more leek, the taste will be more pronounced. With more potatoes, the salad will be heartier and milder in taste. You can use potatoes sliced thicker or thinner, depending on the desired texture. It is important not to cut them too small, as they may crumble more easily when mixed. The amount of parsley can also be changed. If you like its flavor, you can add more generously; if you prefer the leek to be the main flavor, use less. Serving Ideas The salad can be served plain, as a standalone dish, as the potatoes make it quite filling. It is also suitable as a side dish for a fasting meal. It can be placed on the table while still slightly warm or after it has cooled. Before serving, it is worth checking the taste again and adding salt, pepper, or a little oil only if necessary. Frequently Asked Questions Can I use boiled potatoes with skin? Yes. The recipe indicates boiling the potatoes, then peeling and slicing them. Boiling them with the skin helps them hold their shape better, and the skin is removed after they are boiled. When is the leek added? The leek is washed, sliced, and placed over the already boiled, peeled, and sliced potatoes. It is not cooked separately in this recipe. How much oil should I use? An exact quantity is not mentioned. Oil is added to taste, preferably gradually, so you can control how oily the salad will be. Is the salad suitable for fasting? Yes. The mentioned ingredients are potatoes, leek, oil, salt, pepper, and fresh parsley, so the dish is a fasting recipe. Can the salad be made in advance? Yes, you can prepare it ahead of serving and keep it cold in a covered container. The parsley can be added from the beginning or just before serving if you want it to remain fresher. Nutritional Values Exact values cannot be calculated from the original recipe since the quantities of potatoes, leek, and oil are not specified, nor is the number of servings. Estimation mainly depends on the amount of oil. Potatoes mainly provide carbohydrates, leek adds a small amount of fiber and carbohydrates, and oil contributes fats and increases the total calorie count the most. Protein is generally low. As a rough reference for the ingredients used separately, 100 g of boiled potatoes has about 80-90 kcal, 17-20 g of carbohydrates, about 2 g of protein, and very little fat. 100 g of leek generally has about 50-65 kcal, while oil has about 880-900 kcal per 100 g, being almost entirely fat. For the final salad, calories and macronutrients must be calculated based on the weighed amount of each ingredient. Without this data, any total value would just be an assumption. Storage and Reheating Store the salad in the refrigerator in a covered container and consume it as fresh as possible. The potatoes and leek may change texture after a longer time, and the oil may settle at the bottom of the bowl. Before serving, gently mix the salad. Reheating is not necessary. It is a salad that can be served cold or at room temperature. If you want it not to be too cold, let it sit a little before serving, then check the taste again.

Oriental salad

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