Potato Salad with Blanched Onion and Lemon Flavor

Name: Potato Salad with Blanched Onion and Lemon Flavor - Patricia C.
Ingredients: approximately 17 medium red potatoes; 3 medium white onions; 1 lemon; 200g olives; 8 pickled cucumbers; mayonnaise made from 3 egg yolks; a bunch of parsley; 1 tablespoon of rosemary; vegeta; salt; and pepper to taste; 5 tablespoons of vinegar; 3 tablespoons of water

Salad - Potato Salad with Blanched Onion and Lemon Flavor by Patricia C. - Recipia

To prepare a delicious potato salad with cucumbers and olives, we start by peeling the potatoes and cutting them into larger, uneven pieces to achieve an interesting texture. These will be added to a pot, where we will add the grated lemon peel, a tablespoon of vegetable broth to enhance the flavors, a tablespoon of fresh rosemary that will provide a unique aromatic taste, and enough water to cover them completely. Once we have added all the ingredients, we put the pot on medium heat and wait for the water to boil. In parallel, we take care of the cucumbers. They are sliced into thin rounds to integrate perfectly into the salad and drained in a sieve to remove excess water. Separately, we take the olives, which we cut unevenly into larger pieces to add a pleasant contrast in texture. We put the olives in a bowl, and on top of them, we add the drained cucumber slices. The next step is to take care of the onion. It is cut julienne and added to a pot with a little water and vinegar, stirring continuously to prevent sticking. The onion will be simmered on low heat for about 10 minutes, being careful not to overcook it so it remains crunchy and retains its flavor. Once ready, we drain it in a sieve to eliminate excess liquid, then add it to the bowl with olives and cucumbers. When the potatoes are cooked, we remove them from the water and place them in a sieve to drain. After they have cooled, we add them to the salad along with the other ingredients. Finally, we add mayonnaise, which we can prepare from three egg yolks, a tablespoon of mustard, and oil, whisking vigorously until it becomes creamy. We season the salad with salt and pepper to taste and carefully mix everything to ensure an even distribution of flavors. For an extra touch of freshness, we sprinkle finely chopped fresh parsley at the end, which not only gives the salad a vibrant color but also an aromatic taste. The potato salad with cucumbers and olives is now ready to be served, being a perfect accompaniment for any meal or a light main dish, ideal on warm days. This recipe is not only simple but also very versatile, being able to be adapted according to everyone's preferences. Enjoy!