Raw vegetable salad with baked potato

Vegetable Salad with Baked Potato – An Explosion of Freshness and Flavors

Preparation Time: 20 minutes
Baking Time: 30 minutes (for potatoes)
Total Time: 50 minutes
Servings: 4-6

Today, I present to you a delicious and easy-to-make recipe: vegetable salad with baked potato. This salad is not only packed with vitamins but also extremely versatile, serving as a side dish or a light main course. With a mix of fresh vegetables, tangy fruits, and creamy mayonnaise, each bite will provide you with a memorable culinary experience.

A Brief History of Vegetable Salads

Vegetable salads have a long history, appreciated for their freshness and nutritional value. Generally, these dishes are ideal in warm seasons when vegetables and fruits are at their best. The addition of baked potatoes adds a touch of consistency and a delicate flavor, transforming a simple salad into a true feast for the taste buds.

Necessary Ingredients

- 1 large celery
- 2 carrots
- 2 juicy and tangy apples (for example, Granny Smith)
- 2-3 stalks of green celery
- 2 baked potatoes in their skins
- 1 bunch of fresh parsley
- Salt and pepper to taste
- Juice of 1/2 lemon
- For the mayonnaise:
- 1 boiled yolk
- 1 raw yolk
- 300 ml oil (preferably sunflower or olive oil)
- Juice of 1/2 lemon

Preparation Technique

Step 1: Preparing the Vegetables

Start by peeling the vegetables. Use a grater with large holes to grate the celery, carrots, and apples. It is important to grate the apples last, as they oxidize quickly and will turn brown. To prevent this oxidation, sprinkle them immediately with lemon juice.

Step 2: Mixing the Ingredients

After preparing the vegetables, add salt and mix well to combine. Set them aside for a few minutes to allow them to release their natural juices.

Step 3: Making the Mayonnaise

Now, let’s prepare the mayonnaise. In a bowl, mix the two yolks, the boiled one and the raw one. Start pouring the oil gradually while continuously mixing with a whisk or mixer. It is essential to add the oil very slowly so that the mayonnaise binds correctly. When the mixture becomes homogeneous and thick, add the lemon juice and salt to taste. You can also add a dash of mustard for a stronger flavor if desired.

Step 4: Combining the Ingredients

After achieving perfect mayonnaise, cut the baked potatoes into cubes and add them to the bowl with the vegetables, along with the finely chopped green celery. Add the mayonnaise and carefully mix everything so that you do not crush the vegetables.

Step 5: Finalizing the Salad

Finally, chop the parsley and add it to the salad. Check the taste again and adjust with salt and pepper to your liking. Your salad is now ready to serve!

Serving and Suggestions

This vegetable salad with baked potato is perfect as a side dish alongside a juicy steak or can be enjoyed as a light standalone lunch. You can accompany it with homemade bread or savory crackers. Additionally, a bottle of dry white wine or fresh lemonade can perfectly complement the meal.

Nutritional Benefits

This vegetable salad is rich in vitamins and minerals due to the fresh vegetables and fruits. Apples provide a significant amount of fiber and antioxidants, while celery contributes to hydration and is low in calories. Baked potatoes add complex carbohydrates, providing long-lasting energy. In total, a serving of this salad contains approximately 150-200 calories, depending on the amount of mayonnaise used.

Possible Variations

If you want to experiment, you can add various ingredients to the salad. For example, nuts or sunflower seeds can add a crunch. You can replace the mayonnaise with Greek yogurt for a lighter and healthier version. Additionally, the fruits can vary: fresh pineapple or oranges can bring a tropical note.

Frequently Asked Questions

1. Can I use frozen vegetables?
Although it is preferable to use fresh vegetables for a vegetable salad, you can use frozen vegetables, but make sure to thaw and drain them well before use.

2. How do I keep the salad from oxidizing?
It is recommended to cover the salad with plastic wrap or keep it in an airtight container in the refrigerator. Consume it within 24 hours to enjoy its freshness.

3. Is this salad suitable for vegans?
You can adapt the recipe for vegans by replacing the mayonnaise with an avocado or tahini-based sauce.

4. Can I add other fruits?
Absolutely! Fruits like kiwi, peaches, or even grapes can add an interesting flavor and a pleasant contrast to the vegetables.

I wish you good appetite and encourage you to experiment with this recipe! Every adjustment you make will bring you a unique result, and cooking becomes a true art when you put your heart into every dish. Enjoy every bite!