Potato Salad II

Name: Potato Salad II - Petruta O.
Ingredients: potatoes mozzarella a small onion a few small onions (from a jar; preserved) lemon juice olive oil olives salt pepper hard; boiled eggs a tablespoon of sour cream a tablespoon of grated mustard

Salad - Potato Salad II by Petruta O. - Recipia

To prepare a delicious potato salad with mozzarella and olives, we start by boiling the potatoes. I prefer to cook them in a steamer pot, as this method retains the natural flavor and texture of the potatoes, giving them a more intense and pleasant taste. Once they are tender enough, we let them cool slightly, then cut them into appropriately sized cubes. These will form the base of our salad, providing a nice contrast with the other ingredients. The next step is to prepare the other ingredients. We cut the mozzarella into cubes, ensuring that it will add a creamy and savory note to the salad. Then, we slice the onion into thin rings; the onion adds a bit of crunch and a mildly spicy flavor that will blend perfectly with the other flavors. We also add the olives, which should preferably be pitted, cut in halves or slices, depending on preference. They will bring a salty note that will wonderfully contrast with the sweetness of the potatoes and the creaminess of the mozzarella. Next, we season the salad with salt and pepper to taste. It is important to taste and adjust the seasonings so that each ingredient is highlighted. Now is the time to add the magic: freshly squeezed lemon juice, which will give a touch of freshness and balance the flavors. To enrich the texture of the salad, we add a tablespoon of sour cream, which will provide a pleasant creaminess, and a tablespoon of mustard, which will add a bit of spiciness. We gently mix all the ingredients, being careful not to crush the potatoes. Finally, we add the olive oil, which will bind all the flavors and give an extra finesse to the salad. We will add the boiled eggs at the end, cut into quarters or slices, so they do not crumble too much and maintain the aesthetic appearance of the dish. We mix again carefully, so the eggs integrate harmoniously into the salad. In the end, we serve the salad on a beautiful platter, decorated with a few slices of olives or parsley leaves, for an attractive look. This potato salad with mozzarella and olives is perfect as an appetizer or as a side dish to various dishes. Enjoy your meal!

Ingredients

potatoes mozzarella a small onion a few small onions (from a jar
preserved) lemon juice olive oil olives salt pepper hard
boiled eggs a tablespoon of sour cream a tablespoon of grated mustard

Potato Salad II

Ingredients

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