Potato Salad

Potato salad with onion and pickles - a simple and delicious recipe

How well do you know how to transform simple ingredients into wonderful dishes? Today I propose a potato salad recipe, a dish that not only combines textures and flavors but is also a perfect choice for fasting. This salad is easy to make, affordable, and full of flavor, making it ideal for everyday meals or special occasions.

Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Number of servings: 4

Ingredients:
- 1 kg potatoes
- 1 large onion or 2 smaller onions
- 2 pickles
- salt, to taste
- 3 tablespoons olive oil or vegetable oil

Recipe history:
Potato salad is a dish that has been enjoyed over time in many cultures. This dish evolved from a necessity to use available seasonal ingredients and became a symbol of hospitality and family meals. In many communities, potato salad is often associated with family gatherings and festive meals.

Step by step - how to prepare potato salad:

1. Preparing the potatoes:
- Wash the potatoes well under cold running water to remove dirt. It is essential to use fresh potatoes, as they will provide a better taste to your salad.
- Put them to boil in a large pot of salted water. Let them boil for about 30 minutes or until a fork easily pierces them. A simple method to check if they are cooked is to poke a fork into the potato; if it slips easily, they are done.

2. Cooling and peeling the potatoes:
- After they are boiled, take them out of the water and let them cool. This step is important, as hot potatoes can be difficult to cut. You can let them cool at room temperature or rinse them with cold water to speed up the process.

3. Cutting the potatoes:
- Once cooled, peel them. Then cut them into cubes, ideally about 1-2 cm. This way, the textures will combine better in the salad.

4. Preparing the onion and pickles:
- Peel and wash the onion well. Cut it into thin slices. If you prefer a milder taste, you can soak it in cold water for a few minutes before adding it to the salad.
- Wash the pickles and slice them into rounds. Pickles add a pleasant contrast to the sweet potatoes and are an excellent source of probiotics.

5. Mixing the ingredients:
- In a large bowl, add the cubed potatoes, sliced onion, and pickle rounds.
- Pour the 3 tablespoons of olive oil over the ingredients in the bowl. This will not only flavor the salad but also help bind the ingredients together.
- Adjust the taste with salt, mixing carefully to avoid mashing the potatoes. Use a silicone spatula to mix, so you keep the shape of the potatoes.

6. Serving the salad:
- You can serve the salad immediately, but for an even more intense flavor, let it sit in the refrigerator for 30 minutes before serving. This will give the flavors time to blend perfectly.

Helpful tips:
- If you want to add extra flavor, you can include sliced green or black olives or a few sprigs of freshly chopped dill.
- Another option would be to use sweet potatoes instead of regular potatoes, which will add a slightly caramelized taste to your salad.

Nutritional benefits:
This potato salad is not only delicious but also nutritious. Potatoes are an excellent source of complex carbohydrates, while onions provide antioxidants and vitamins. Olive oil is rich in monounsaturated fatty acids that are beneficial for the heart.

Frequently asked questions:
1. Can I add other vegetables to the salad?
Yes, you can add red bell pepper or grated carrot for an extra splash of color and crunch.

2. How can I store potato salad?
Potato salad can be stored in the refrigerator in an airtight container for 2-3 days.

3. What can this salad be paired with?
Potato salad pairs excellently with grilled dishes, such as marinated vegetables or tofu, and is perfect as a side dish for a meal.

This potato salad with onion and pickles is an ideal choice for a fasting meal or a healthy snack. It will surely be appreciated by the whole family. Enjoy your meal!