Oriental salad, reinterpreted, with new potatoes

Name: Oriental salad, reinterpreted, with new potatoes - Sorana E.
Ingredients: (4 servings; Mayonnaise dressing with sour cream and garlic) New potatoes 800 g Sweet paprika 1 tablespoon Thyme 1 teaspoon Olives 100 g Quail eggs 1 box Red onion 2 pieces; larger Boiled egg yolk 1 piece Raw egg yolk 2 pieces Sunflower oil 400 ml Plain mustard 1 teaspoon Lemon juice 2 tablespoons Sour cream 2 tablespoons Garlic 2 cloves Green onion 2 stalks Radish 2 piec

Savory - Oriental salad, reinterpreted, with new potatoes by Sorana E. - Recipia

Reinterpreted Oriental Salad with New Potatoes This reinterpreted oriental salad with new potatoes is an explosion of flavors and textures that will delight your taste buds. It is a perfect recipe for warm summer days, but it can be enjoyed at any time of the year. The sweet and tender new potatoes blend harmoniously with the creamy dressing of mayonnaise, sour cream, and garlic, creating a delicious and satisfying dish. Preparation time: 30 minutes Baking time: 30 minutes Total time: 1 hour Servings: 4 Ingredients: - 800 g new potatoes - 1 tablespoon sweet paprika - 1 teaspoon dried thyme - 100 g olives (preferably black, for color contrast) - 1 box quail eggs (about 12 eggs) - 2 large red onions - 1 boiled egg yolk - 2 raw egg yolks - 400 ml sunflower oil - 1 teaspoon plain mustard - 2 tablespoons lemon juice - 2 tablespoons sour cream - 2 garlic cloves - 2 green onions - 2 radishes - Salt and pepper to taste Ingredient details: - New potatoes are ideal for this recipe as they have a fine texture and a sweet taste. Choose small or medium potatoes that can cook evenly. - Red onion adds a touch of sweetness and vibrant color to the dish. Use red onion as its flavor is less aggressive than that of white onion. - Garlic is an essential ingredient, but remember to crush it well to release its flavors. - Quail eggs are an elegant and delicious option, providing a pleasant contrast to the texture of the potatoes. Preparation: 1. Washing and cutting the potatoes: Start by washing the new potatoes well under cold running water to remove any impurities. Cut them into quarters or halves, depending on their size. This step is essential to ensure even cooking. 2. Boiling the potatoes: Place the potatoes in a pot with salted water and bring to a boil. Let them boil for about 15-20 minutes until they are tender but not falling apart. Test with a fork to check if they are ready. 3. Draining the potatoes: Once the potatoes are boiled, remove them from the water and let them drain in a colander for about 2 hours. This step will help remove excess water, resulting in a less watery salad. 4. Preparing the potatoes for the oven: Preheat the oven to 190 degrees Celsius. Place the drained potatoes on a baking paper in a tray. Mix salt, thyme, and sweet paprika and sprinkle the mixture over the potatoes, ensuring they are well coated. 5. Baking the potatoes: Place the tray in the oven and let the potatoes roast for 20-30 minutes until they become golden and crispy on the outside. They will add a delicious texture to the salad. 6. Preparing the mayonnaise dressing: In a bowl, add the boiled and raw egg yolks, then add salt, lemon juice, and a teaspoon of mustard. Start whisking with a whisk or spoon, gradually adding the sunflower oil. It is important not to rush this step, as you risk breaking the mayonnaise. The dressing is ready when it thickens and can stay on a spoon without falling. 7. Adding garlic and sour cream: Crush the two garlic cloves and incorporate them into the mayonnaise along with the sour cream. Mix well to obtain a creamy and aromatic dressing. 8. Finalizing the salad: Once the potatoes are ready and have had time to cool slightly, add them to a large bowl. Boil the quail eggs for 2 minutes in salted water, then peel them and add them over the warm potatoes. Slice the red onions and radishes into thin rounds and add them to the bowl along with the olives. 9. Mixing the ingredients: Add the mayonnaise dressing over the potatoes and the other ingredients, gently mixing to avoid crushing the potatoes. Finally, finely chop the green onions and sprinkle them on top for an extra touch of freshness. 10. Serving: The salad can be served warm or cold, depending on your preference. It is perfect alongside grilled meat or as a side dish for baked fish. Useful tips: - If you want to add a spicy note, you can include some slices of chili pepper in the salad. - This salad can be stored in the fridge for 2 days, but it is best consumed fresh. - Try replacing sour cream with Greek yogurt for a lighter version. Nutritional benefits: This salad is rich in healthy carbohydrates from potatoes, protein from eggs, and healthy fats from sunflower oil. Garlic has anti-inflammatory properties and contributes to strengthening the immune system. Additionally, olives provide beneficial antioxidants for health. Frequently asked questions: - Can I use regular potatoes? Yes, but new potatoes offer a more delicate texture and sweeter taste. - If I don't have quail eggs, what can I use? Quail eggs can be replaced with boiled chicken eggs, cut in halves. - What drinks pair well with this salad? A dry white wine, such as Sauvignon Blanc or a mint lemonade cocktail is an excellent choice. Enjoy your meal! This reinterpreted oriental salad with new potatoes will surely become a family favorite, bringing a touch of freshness and flavor to every bite.

Category: Savory Author: Sorana E. Views: 1 Date: 04.10.2024

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