Special potato salad

Name: Special potato salad
Ingredients: 6 large potatoes (approximately 1200 g); 2000 ml water; 1 teaspoon salt; 1 medium onion (150 g); 100 g pitted olives; 150 g pickled red pepper; 150 g pickles; 1/4 teaspoon ground pepper; 10 g fresh dill; 15 ml vinegar; 45 ml oil

Season - Special potato salad by Carmina E. - Recipia

This special potato salad starts with boiled potatoes cut into medium-sized cubes, not too small. With onion, olives, pickled red pepper and pickles, it makes a vegan salad with a tangy flavor, well-defined chunks and fresh dill. I boil the potatoes whole and cut them only once they’re no longer hot. Prep: 20 minutes. Cook: 25 minutes. Total: 45 minutes. Serves: 4. Approximately 390 kcal and 7 g protein per serving.

Ingredients

6 large potatoes (approximately 1200 g)
2000 ml water
1 teaspoon salt
1 medium onion (150 g)
100 g pitted olives
150 g pickled red pepper
150 g pickles
1/4 teaspoon ground pepper
10 g fresh dill
15 ml vinegar
45 ml oil

Preparation

1. Peel and wash the potatoes. Put them in a pot with 2000 ml water and 1/2 teaspoon salt, then boil for 25 minutes, until the tip of a knife slides in easily. 2. Drain the potatoes and leave them to cool slightly. Cut them into medium-sized cubes, not too small. 3. Thinly slice the onion, cut the olives into rounds, the pickled red pepper into strips and the pickles into small cubes. Add everything to the potatoes. 4. Add 1/2 teaspoon salt, the pepper, chopped dill, vinegar and oil. Mix gently, just enough to coat the cubes without crushing them, then serve the salad as a starter.

Notes

Keep in a covered container in the fridge for up to 3 days; the onion will gradually release its flavor into the salad. Potatoes with firm flesh hold their shape, while very large ones may need a few extra minutes to boil. Drain the pickles and red pepper well if they have a lot of liquid. Serve the salad with mashed beans and bread. Red onion can replace regular onion in the same amount, sliced into thin strips.