Potato salad

Name: Potato salad - Violeta N.
Ingredients: 5 potatoes; 1 green onion; 1 tomato; parsley; salt; pepper; oregano; basil; olive oil; lemon juice

Sezon - Potato salad by Violeta N. - Recipia

I've made this potato salad many times, especially when I have some boiled potatoes left over from another meal. I start right after the potatoes cool down enough to peel and cut them, and I usually use whatever fresh ingredients I have: green onion, parsley, a ripe tomato. It's a quick solution when I don't want to cook something complicated but feel like something light. Quick info Total time: about 40-50 minutes (includes cooling the potatoes) Effective preparation time: 15 minutes Boiling time: 25-30 minutes (varies depending on the potatoes) Servings: 2-3 Difficulty: easy Recipe type: potato salad, side dish or main course for fasting Ingredients 5 medium-sized potatoes 1 green onion 1 tomato Fresh parsley, to taste Salt Pepper Dried oregano Dried basil Olive oil (preferably extra virgin) Lemon juice, to taste Preparation method 1. Wash the potatoes well and boil them in their skins in cold water with a little salt. I leave them for about 25-30 minutes, or until a fork easily goes through them. 2. Drain them, let them cool enough to handle. Peel them after they have cooled (it's easier this way). 3. In the meantime, chop the green onion into thin rings and finely chop the parsley. 4. Cut the tomato into small cubes, so it doesn't release too much juice. 5. Once the potatoes are completely cooled, cut them into cubes. They don't have to be perfectly equal, but not too small so they don't crumble when mixed. 6. Place the diced potatoes in a large bowl. Add the onion, tomato, and parsley. 7. Season with salt, pepper, a bit of oregano, and dried basil. 8. Add a tablespoon of olive oil. Drizzle everything with lemon juice, to taste. 9. Gently mix, just enough to combine the ingredients without crushing the potatoes. 10. Taste and add more salt, lemon, or oil if you feel it needs it. Why I make this recipe often It's quick, doesn't require expensive ingredients, and is not seasonal. Potato salad is suitable for quick lunches or as a side dish. It keeps well in the fridge and is easy to adapt. Tips and variations Tips - Potatoes are easiest to peel after they cool slightly. If they cool completely, the skin can harden. - Cut the ingredients as close to serving as possible, especially the tomato, so it doesn't lose its texture. - If you have thin-skinned potatoes, it's not even necessary to peel them after boiling. Substitutions - Green onion can be replaced with finely chopped red onion if you don't have green on hand. - The tomato can be replaced with diced bell pepper if you want a different flavor. - Olive oil can be replaced with any vegetable oil, but the taste will be different. Variations - For extra freshness, you can add a few dill leaves. - If it's not fasting, a boiled egg cut into slices can be added on top when serving. - If you want it to be more filling, you can add olives or a few capers. Serving ideas - As a simple salad, alongside grilled meat or fish. - Great for picnics or lunch boxes, as it doesn't contain mayonnaise or dairy. - Can be used as a base for a heartier salad if you have leftovers in the fridge. Frequently asked questions 1. Can I use red or new potatoes? Yes, any potatoes work. New potatoes have a firmer texture after boiling and crumble less easily. 2. Can I add other spices? Sure, but basil and oregano give a pleasant Mediterranean flavor. You can also try a little thyme or dill. 3. Doesn't the tomato release too much juice? It depends on how ripe it is. If you want to avoid that, you can drain the tomato cubes on a paper towel for a few minutes. 4. Is it good the next day? Yes, but the texture of the potatoes becomes softer. If that doesn't bother you, you can eat it cold. 5. Can it be made without oil? Yes, just with lemon juice. The taste will be more tangy and lighter, but it's an option. Nutritional values Approximately for one serving (out of 3): Calories: about 180-220 kcal Protein: 4-5 g Carbohydrates: 40-45 g Fats: 2-4 g (depends on how much oil you use) Values are approximate, vary depending on the type of potato, how much oil you use, and how much tomato you use. It's a light salad, low in fat and without major allergenic ingredients. Storage and reheating Keeps well in the fridge for 1-2 days in a closed container. I do not recommend reheating; potato salad is better cold. If you keep it longer, the texture changes and the tomato may release water. It's best to consume it on the day you made it.

Potato salad

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