Cucumber and potato salad. Potato salad with pickles

Potatoes rightfully occupy a place of honor on our table. Potatoes contain a sufficient amount of useful substances. It is superior in vitamin C content to onions, grapes and red currants. Potatoes are also a major source of potassium. Potatoes are almost as nutritious as grains. There are not very many proteins in potatoes, but they are better balanced in composition than other vegetables. For complete nutrition, it is enough to eat 100 g of potatoes every day. Eating potatoes in moderation does not pose a threat to your weight.

Potato salads are easy to prepare at any time of the year. Depending on the season, you can use onions or green onions, fresh or dried herbs, freshly picked or canned vegetables. The ratio of products can be changed, it is only important that the basis of the dish is potatoes.

Potato salad with sauerkraut

500 g potatoes, 300 g sauerkraut, 100 g onions, 50 g cranberries, 50 ml vegetable oil.

Cut the boiled potatoes and onions into cubes, add cabbage and cranberries. Pour vegetable oil over the salad and stir. —

Potato salad with sauerkraut and mushrooms

500 g potatoes, 200 g sauerkraut, 200 g champignons, 100 g onions, 50 ml vegetable oil, sugar, salt.

Peel the potatoes, boil, cool, cut into thin slices. Add finely chopped boiled champignons, sauerkraut mixed with sugar, and onions cut into rings. Stir and season with vegetable oil.

Potato salad with sauerkraut and pickles

300 g potatoes, 100 g sauerkraut, 100 g pickled cucumbers, 50 g onions, 50 ml vegetable oil, salt.

Cut boiled potatoes, cucumbers and onions into cubes, add sauerkraut and salt. Stir and season the salad with vegetable oil.

Potato salad with sauerkraut and apples

300 g potatoes, 200 g sauerkraut, 100 g green apples, 50 g onions, 50 g cranberries, 50 ml vegetable oil, 50 g parsley, salt.

Boil the potatoes, cool, cut into strips. Add coarsely grated apple, sauerkraut, finely chopped onion. Salt the salad, season with vegetable oil, mix, put in a salad bowl and sprinkle with cranberries.

Potato salad with avoi cabbage

300 g potatoes, 300 g savoy cabbage, juice of 1 lemon, 50 g horseradish, 50 ml vegetable oil, ground black pepper, salt.

Cut boiled potatoes into strips. Shred and lightly simmer the cabbage. Mix the prepared ingredients, add finely grated horseradish, salt and pepper, season the salad with lemon juice and oil.

Potato salad with beets

500 g of boiled potatoes, 25 g of horseradish, 200 g of boiled beets, 50 ml of vegetable oil, salt, ground black pepper - to taste.

Peel the boiled potatoes and beets and cut them into small cubes, add grated horseradish, salt, pepper, season with vegetable oil, mix well and soak the salad for 1-2 hours.

Potato salad with beets and cabbage

500 g potatoes, 200 g beets, 100 g cabbage, 25 g parsley.

For the marinade: 6 tbsp. spoons of vegetable oil, 6 tbsp. spoons of vinegar, 4 tbsp. spoons of water, 1 teaspoon of mustard, black pepper, salt - to taste.

Cut the boiled potatoes into cubes. Season the potatoes with 2 tbsp marinade. spoons of water, 2 tbsp. spoons of vinegar, mustard, salt and 2 tbsp. spoons of oil. Peel the boiled beets and cut into slices 1 cm thick. Season with the same marinade, but instead of mustard add a little pepper. Season the cabbage, cut into strips, with a mixture of oil and vinegar (2 tablespoons each), sprinkle with finely chopped herbs, add salt and stir. Leave the vegetables prepared in this way for 1-2 hours, then place the potatoes in a heap in the middle of the dish, arrange beet slices around and make a wreath of cabbage.

Potato salad with beets and mushrooms

300 g potatoes, 100 g beets, 100 g mushrooms, 100 g apples, 50 g onions, 50 g cranberries, 50 ml vegetable oil.

Cut boiled potatoes, beets and mushrooms, as well as apples and onions into cubes. Combine and add cranberries. Season the salad with vegetable oil.

Potato salad with beets and beans

500 g potatoes, 100 g beets, 100 g white beans, 50 ml vegetable oil, 1 tbsp. a spoonful of vinegar, herbs, pepper, salt.

Peel boiled potatoes and beets in their skins, cut into cubes, add boiled beans, herbs, pepper, salt, vinegar, oil. Mix all salad ingredients.

Potato salad with tomatoes and green peas

300 g potatoes, 100 g green peas, 100 g tomatoes, 50 ml vegetable oil, dill, salt to taste.

Add salt and mix boiled and diced potatoes, green peas and finely chopped tomatoes. Season with vegetable oil. Sprinkle with finely chopped dill and serve the salad.

Potato salad with tomatoes and eggplants

300 g potatoes, 100 g eggplants, 100 g tomatoes, 50 g horseradish, 50 ml vegetable oil, herbs, salt.

Boil potatoes in their skins and cut into cubes. Cut the tomatoes into thin slices. Peel raw eggplants and cut into small cubes. Grate horseradish on a fine grater. Mix all products, add salt and season with vegetable oil. Decorate the salad with greens.

Potato salad with tomatoes and cucumbers

300 g potatoes, 100 g cucumbers, 100 g tomatoes, 100 g green onions, salt to taste, 50 ml vegetable oil, dill, 10-12 green salad leaves - for decoration.

Cut boiled potatoes and onions into cubes. Cut tomatoes and cucumbers into slices. Mix everything and add salt. Place green lettuce leaves on a plate and place the salad on them. Season the salad with vegetable oil, sprinkle with dill.

Potato salad with tomatoes, cucumbers and sweet peppers

300 g potatoes, 50 g sweet peppers, 100 g tomatoes, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, salt, 30 ml vinegar, dill, parsley, celery - to taste.

Peel the boiled potatoes and cut into strips. Cut the tomatoes into slices, cucumbers into slices, onions and peppers into half rings, add salt, vinegar, herbs. Mix all salad ingredients. Place in a salad bowl and season with oil.

Potato salad with tomatoes, cucumbers and radishes

300 g potatoes, 100 g radishes, 100 g cucumbers, 100 g tomatoes, 10-12 green salad leaves, 25 g green onions, salt, herbs - for decoration.

Cut boiled potatoes, fresh cucumbers, tomatoes and radishes into slices. Mix with lettuce leaves, cut into 3-4 parts, onion, cut into rings. Season with vegetable oil. Decorate the salad with greens.

Potato salad with tomatoes, cucumbers and beans

300 g of new potatoes, 100 g of cucumbers, 100 g of tomatoes, 100 g of boiled beans, 25 g of green onions, 50 ml of vegetable oil, salt - to taste, herbs - for decoration.

Finely chop the boiled potatoes, cucumbers, tomatoes, onions, add beans, add salt and mix. Season the salad with vegetable oil. Decorate with greens.

Potato salad with salted tomatoes

300 g potatoes, 2 firm salted tomatoes, 50 g onions, salt, juice of 1/2 lemon, 50 ml vegetable oil, dill and celery.

Boil potatoes in their skins, peel and cut into thin slices. Cut the tomatoes into large slices. Cut the onion into half rings. Mix the prepared products, add salt, add chopped herbs, sprinkle with juice squeezed from half a lemon. Season the salad with vegetable oil.

Potato salad with fresh cucumbers

800 g potatoes, 1 cup vinegar, 1 clove garlic, 25 g celery root, 50 g onions, 75 ml vegetable oil, parsley, fresh cucumbers, capers, salt, ground black pepper.

Boil the potatoes in their skins, quickly peel them and cut them into slices while hot, add a little salt. Sprinkle with chopped onions, pour in vinegar, preheated with chopped garlic and finely chopped celery. Mix everything thoroughly, let the vinegar absorb, drain off the excess, and pour in vegetable oil. Add finely chopped parsley, fresh cucumbers, sliced, finely chopped capers, and pepper to the salad. Mix carefully and transfer to a salad bowl.

Potato salad with vegetables

500 g potatoes, 100 g celery root, 100 g cucumbers, 100 g sweet peppers, 100 g radishes, 50 g onions, 1 tbsp. a spoonful of wine vinegar, 50 ml of vegetable oil, ground red pepper, salt.

Boil potatoes and celery, cool and peel. Cut all vegetables into small cubes and mix. Mix vegetable oil with spices and wine vinegar. Season the salad with the prepared sauce, mix gently, and place in a salad bowl,

Potato salad with canned cucumbers

300 g potatoes, 200 g pickled or pickled cucumbers, salt, pepper, 50 g dill, 50 ml vegetable oil.

Boil the potatoes in their skins, peel, cool and cut into slices. Also cut the cucumbers into slices. Combine the products, add finely chopped dill, pepper, salt to taste, mix and season the salad with vegetable oil.

Potato salad roll with pickles

600 g potatoes, 200 g green onions, 2 cloves garlic, 2 tbsp. spoons of finely chopped dill, 200 g of pickled cucumbers, 100 ml of vegetable oil, salt to taste.

Pound the peeled boiled potatoes well into a homogeneous mass with a wooden pestle, add finely chopped onion, grind garlic with salt, 1 tbsp. a spoonful of dill, 50 ml of vegetable oil and mix well. Add diced pickles to the cooled mass, add salt and mix well. Form a roll from the resulting mass, place in an oval dish, pour over vegetable oil and sprinkle the salad with finely chopped herbs and onions.

Potato salad with canned cucumbers, peas and peppers

300 g potatoes, 100 g canned sweet peppers, 100 g canned green peas, 100 g pickled or pickled cucumbers, 50 g carrots, 50 g onions, salt to taste.

Boil potatoes and carrots, cool, peel and cut into cubes. Also cut cucumbers, sweet peppers and onions. Combine the prepared products, add green peas, salt, mix the salad and season with vegetable oil.

Potato salad with canned cucumbers and carrots

300 g potatoes, 100 g canned cucumbers, 100 g carrots, 50 g onions and 50 g green onions, 50 ml vegetable oil.

Cut boiled potatoes and canned cucumbers into strips, grate raw carrots on a coarse grater, cut onions into half rings. Salt the chopped vegetables, mix, season with vegetable oil. Before serving, sprinkle the salad with chopped green onions.

Potato salad with pickled cucumbers and apples

500 g potatoes, 50 ml water, 50 ml vinegar, salt, pepper, 1 tbsp. spoon of sugar, 100 g onions, 100 g pickled cucumbers, 200 g apples, 50 ml vegetable oil, 2 tbsp. spoons of finely chopped green onions.

Peel the potatoes, boiled in their skins, and cut into circles. Bring water with vinegar, salt, pepper, sugar, diced onion to a boil, let it simmer a little, pour it over the potato slices and let it soak well. Cut cucumbers into slices, apples into slices. Combine cucumbers and apples with potatoes, pouring vegetable oil over everything. Add chopped green onions to the salad, mix everything, and let the salad soak in the dressing again.

Potato salad with pickles, apples and beets

500 g potatoes, 100 g pickled cucumbers, 100 g apples, 100 g young beets, 50 g onions, 50 g parsley, 50 ml vegetable oil, 1 tbsp. spoon. vinegar, salt - to taste.

Bake well-washed potatoes in the oven. Peel the cooled potatoes, cut into small cubes and mix with diced cucumbers, finely chopped onions and herbs. Cut the apples and beets into strips, add to the salad and add salt. Dress the salad with vinegar and oil.

Potato salad with apples and nuts

400 g potatoes, 100 g walnuts, 100 g apples, 30 ml vinegar, 50 ml vegetable oil, salt and ground black pepper.

Cut the boiled potatoes into slices, add peeled and sliced ​​apples and finely chopped nuts. Season the salad with a sauce made from vegetable oil mixed with vinegar, salt and pepper. Cool well and serve, garnishing the salad with nuts.

Potato salad with apples and celery

300 g potatoes, 200 g apples, 100 g celery root, juice of half a lemon, 1 tbsp. a spoonful of mustard, 50 ml vegetable oil, salt, pepper.

Bake washed and dried potatoes in the oven, peel, cool and cut into strips. Cut the celery into very thin strips or grate it on a coarse grater. Peel the apples and cut into slices. Combine the prepared products, salt and pepper. Season the salad with a mixture of vegetable oil, lemon juice and mustard.

Potato salad with apples and green salad

450 g potatoes, 200 g apples, 50 g celery root, 100 g green salad leaves, 30 ml vinegar, 50 ml vegetable oil, parsley, salt to taste.

Boil the potatoes, cool, peel and cut into slices. Cut apples, peeled and cored, into slices, celery into strips, green salad into wide strips, leaving a few leaves for salad decoration. Combine the prepared products, add salt, season with vinegar and vegetable oil. Mix well and place in a salad bowl on a heap of lettuce leaves, garnish the salad with parsley sprigs.

Potato salad with apples, celery and green salad

300 g potatoes, 100 g apples, 100 g celery root, 100 g green salad, salt, 30 ml vinegar, 50 ml vegetable oil, 25 g dill.

Boil potatoes and celery in salted water. Peel and core apples. Cut vegetables and apples into cubes. Cut green salad into thin strips. Mix everything, add salt, vinegar and vegetable oil. Place in a salad bowl, sprinkle with dill.

Potato salad with apples and green peas

300 g potatoes, 100 g apples, 100 g canned green peas, 50 ml vegetable oil, 2 tbsp. spoons of finely chopped parsley and celery.

Cut boiled potatoes and apples into cubes, add green peas. Add salt. Mix the salad and season with vegetable oil. Sprinkle with herbs.

Potato salad with apples and pickles

300 g potatoes, 200 g apples, 100 g pickles, 50 ml vegetable oil, 30 ml vinegar, salt, black or ground red pepper, 50 g onions.

Mix diced boiled potatoes, apples and cucumber. Pour a mixture of vegetable oil, vinegar, salt, pepper and finely grated onion over the salad and let it soak a little.

Potato salad with pickled apples

200 g potatoes, 200 g soaked apples, 50 ml vegetable oil, herbs, salt.

Cut boiled potatoes and apples into cubes and add salt to taste. Season the salad with vegetable oil and sprinkle with finely chopped herbs.

Potato salad with walnuts

500 g potatoes, 50 ml wine vinegar, salt and ground black pepper - to taste, 50 ml olive or other vegetable oil, 1 head of lettuce, 100 g chopped walnuts.

Boil the potatoes in their skins, cool, peel and cut into cubes. In a small bowl, whisk together vinegar, salt and pepper, and beat in oil. Drizzle 1/3 of the dressing over the potatoes and toss gently. Wash and dry the lettuce leaves thoroughly. Tear large leaves in half. Before serving, toss the leaves with 1/4 of the dressing. Arrange the leaves on a plate. Drizzle the remaining dressing over the potatoes. Add walnuts, reserving some for decoration. Mix carefully. Post potato salad on the leaves. Garnish with remaining walnuts.

Potato salad with nuts and raisins

300 g potatoes, 100 g chopped walnuts, 50 ml vegetable oil, salt, pepper, 50 g raisins.

Cut boiled potatoes into slices. Place the potatoes in a salad bowl in layers, sprinkling each layer with salt and pepper, nuts and vegetable oil. Place pre-steamed and dried raisins on top of the salad.

Potato salad with oranges

400 g potatoes, 200 g oranges, 50 ml olive oil, sugar, ground black pepper - to taste, 50 g walnuts, green salad leaves - for decoration.

Cut the boiled potatoes into cubes. Chop the nuts. Finely chop the oranges and sprinkle with sugar. Combine all the ingredients for the salad, mix, salt, pepper, season with olive oil, place on lettuce leaves, sprinkle with nuts.

Greek Baked Potato Salad

900 g potatoes, 16 shallots or 8 small white onions, 1 teaspoon salt, 3 tbsp. tablespoons olive oil, 250 g green beans, 1 tbsp. spoon of lemon juice, 1 teaspoon of mustard, 75 g pitted olives, 4 tbsp. tablespoons chopped oregano, mint or parsley, 50 g pine nuts.

Heat the oven to 220° C. Peel and cut the white onion in half (leave the shallots whole). Cut the potatoes into 1 cm thick slices. Mix the onion, potatoes, salt and 1 tbsp. spoon of butter on a large baking sheet. Roast in the oven for 30 minutes. Then add green beans and 1 more tbsp. a spoonful of butter. Roast for another 15 minutes until the vegetables are soft. To prepare the dressing, mix lemon juice, mustard, herbs, olives and the remaining oil. Place the fried vegetables in the bowl with the dressing and mix thoroughly. Before serving, place the potato salad on a serving plate or large flat plate and sprinkle with pine nuts. The salad can be served hot or chilled.

Baked potato, beet and onion salad

900 g potatoes, 12 unpeeled cloves of garlic, 2 tbsp. spoons, fresh rosemary, rosemary sprigs, salt, ground black pepper and 2 tbsp. spoons of olive oil; 200 g small onions, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 350 g of small beets, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 50 ml lemon juice, 25 g of a mixture of fresh herbs.

Preheat the oven to 190°C. Cut raw potatoes in half or into 4 pieces lengthwise. Stir in potatoes, garlic, oil, rosemary, salt and pepper. Arrange the vegetables on a baking sheet in a single layer. Stir in onion, oil, salt and pepper and place on another baking sheet. Mix the beets, oil, salt and pepper and place on a third baking sheet. Cover each baking sheet tightly with foil and bake the vegetables until soft, 35-40 minutes. After 20 minutes, remove the foil from the baking sheet with potatoes so that the potatoes and garlic brown. Drain the juice from the trays with beets and onions and add lemon juice. Arrange the roasted vegetables on a platter around a mound of fresh herbs. Drizzle dressing over vegetables. Serve the salad at room temperature.

Fried potato salad with beets and carrots

300 g potatoes, 100 g beets, 100 g carrots, 50 g onions, 100 g green peas, 50 g parsley, dill and basil, 100 ml vegetable oil for frying, ground red pepper, cumin, cloves, salt.

Peel the potatoes, cut into long thin strips, dry with a napkin. Boil carrots and beets, cool, cut into strips. Cut the onion into rings. Add a mixture of all spices to hot vegetable oil, fry the vegetables in small portions one at a time (potatoes, carrots, onions, beets), let the excess oil drain. Mix the cooled prepared vegetables, place on a dish, sprinkle the salad with green peas and garnish with herbs.

Prepare these salads at least every day - you won’t get tired of them. And if guests come unexpectedly, you can quickly prepare one of the salads by combining potatoes with other products.

Vegetable salad

This salad can be prepared with small potatoes, carrots and overgrown cucumbers.

Required: 8-10 small potatoes, 2 small carrots, 1 large overgrown cucumber (200 g), 3 stalks of green onions, 4 eggs, parsley and dill, 1 can (200 g) of canned green peas, sour cream, mayonnaise, salt to taste .

Boil potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise and half-and-half sour cream and salt to taste.

If you don't add eggs to the salad, season it with vegetable oil - and you have a lean salad ready.

Vegetable salad with potatoes, pumpkin and cabbage

Required: 2-3 potatoes, 150 g pumpkin pulp, 100 g white cabbage, 1 onion, 1 tomato, 2 tbsp. spoons of vegetable oil, parsley and dill, caraway seeds, salt to taste.

Cut the pumpkin pulp into thin slices, sprinkle with oil and bake in the oven for 10-15 minutes. Peel the boiled potatoes in their jackets and cut them into thin slices.

Chop the white cabbage into strips and simmer in its own juice for 5-10 minutes with the addition of salt and caraway seeds.

Place the prepared products in a salad bowl in layers: first pumpkin, then cabbage, sliced ​​fresh tomatoes and potatoes, chopped onion.

Season the salad with vegetable oil and sprinkle with chopped dill and parsley.

Vegetable salad with pickles

Required: 2 potatoes, 2 pickled cucumbers, 1 onion, 1 apple, 1 small beet, 2 tbsp. spoons of vegetable oil, parsley, vinegar, salt to taste.

Potatoes and beets are baked in the oven, peeled and cut into slices. Then add chopped cucumbers, onions and herbs, thinly sliced ​​apples, mix, salt, season with oil and vinegar.

Potato salad with fresh cucumbers

Required: 300 g potatoes, 100 g cucumbers, 100 g tomatoes, 150 g sour cream, 100 g green onions, green lettuce, salt, dill.

Boil potatoes, peel, cut into cubes, cut cucumbers and tomatoes into slices, mix everything with finely chopped green onions, add salt and season with sour cream.

Place the salad on a plate beautifully lined with green lettuce leaves, sprinkle with dill and garnish with a tomato and cucumber flower.

Potato salad with beans

Required: 3-4 medium potatoes, 2-3 hard-boiled eggs, 1 can (400 g) white beans, 1 large onion, vegetable oil, salt, ground black pepper to taste.

Boil potatoes in their skins, peel and cut into rings. Cut the eggs into cubes. Cut the onion into half rings and fry over low heat until golden brown. Mix everything, add salt and pepper.

As an option, the onion can be used raw (you can also marinate it), and the salad itself can be seasoned with vegetable oil.

And if you don’t add eggs to the salad, it’s perfect for.

Salad “Winter Dream”

A delicious layered salad that won’t go overboard.

In arbitrary proportions you will need: boiled potatoes, boiled beets and carrots, hard-boiled eggs, 1 pomegranate, some green onions, garlic, mayonnaise to taste.

Grate the potatoes onto the bottom of the dish on a coarse grater. Then lay out a transparent layer of pomegranate seeds.
Each layer is coated with mayonnaise.

The next layer is beets, grated on a coarse grater, then a layer of chopped egg yolks mixed with finely chopped green onions.

Then a layer of grated carrots mixed with chopped garlic.

The top layer is grated egg white. Garnish with pomegranate seeds.

Let the salad brew for 2 hours.

Salad “Unusual”

Indeed, an amazing layered salad, which is recommended to be served in portioned salad bowls or bowls. But, of course, you can cook it in one large salad bowl. And one of the ingredients of this salad is French fries.

Required: 1 smoked chicken breast (or you can use boiled chicken meat, salted and peppered), 4 boiled eggs, 3 fresh small cucumbers, 4 small potatoes, mayonnaise.

The salad is laid out in layers:

1st layer- diced chicken breast, mayonnaise;
2nd layer- cucumbers cut into small strips, salt, mayonnaise;
3rd layer- coarsely grated eggs, mayonnaise;
4th layer- finely chopped potatoes, deep-fried. Salt the potatoes.

Potato salad with meat

All ingredients for the salad are taken in arbitrary quantities. And any meat (pork or beef, chicken or turkey).

Grate the potatoes into strips and place in a colander. Rinse under running water until all the starch comes out.

In a frying pan, fry onions cut into rings and meat cut into strips. Fry until half cooked, add soaked potatoes, salt to taste, add lotus, red pepper and simmer over very low heat under the lid, stirring occasionally. 10 minutes before readiness, add chopped garlic.

Serve the salad cooled.

The main thing is not to let the potatoes fry, this is very important!

The combination of potatoes with fish (boiled, fried, salted and smoked), as well as canned fish, allows you to create delicious salads. Fish salads with potatoes can be prepared when you are allowed to eat fish.

Salad with potatoes and canned fish

In arbitrary quantities you will need: potatoes, eggs, cheese, a jar of canned fish (salmon sprats, etc.), pickled cucumber and a little of its marinade, onions.

Boil the potatoes, cut into small cubes, grate the boiled eggs and cheese, finely chop the onion. Chop the pickled cucumbers with a knife or grate on a coarse grater.

Mix everything, adding canned food mashed with a fork, and season with mayonnaise.

Let the salad soak in the refrigerator.

Instead of canned fish, you can use cod liver, crab sticks or crab vermicelli.

Fish salad with potatoes and rice

Required: 400 g boiled potatoes, 60 g rice, 4 tomatoes, 3 sweet peppers, 1 onion, 2 tbsp. spoons of vegetable oil, 150 ml of dry white wine, 60 g of tomato paste, a third of a teaspoon each of salt, sugar, ground black pepper, 2 cloves of garlic, 1 can of sardines in tomato.

Boil the potatoes, cut into cubes, mix with cooked rice. Cut tomatoes and peppers into small cubes and mix with chopped fish pulp.

Chop the onion, simmer in vegetable oil, add spices, salt, sugar and wine. Simmer all this a little more and add to the salad. Mix thoroughly, cool and serve.

Potato and herring salad

Perhaps this herring salad is the most favorite salad of all Russians, except for. It’s good for both a casual table and a formal one.

Required: 1 herring carcass (lightly salted, preferably from a barrel), 4 boiled potatoes in their jackets, 2 pickled cucumbers, 1 onion, salt, ground black pepper, aromatic vegetable (sunflower) oil, 6% vinegar to taste.

Clean and cut the herring. Cut the fillet into 1x1 cm cubes. Cut the potatoes the same way, and cut the pickles even smaller. The onion can be cut into half rings or cubes, as you prefer.

Combine everything, salt and pepper to taste. Add oil and vinegar to taste as well.

You can also use green onions instead of onions.

Prepare delicious salads every day using a variety of ingredients. Imagine, experiment and treat your culinary products to those you care about!

Bon appetit!

German potato salad with eggs and cucumbers can be served as a separate dish or as a side dish for fish or meat appetizers. Total cooking time is 60 minutes.

The classic recipe uses pickled cucumbers, but fresh ones are also suitable in season. To make the taste of the salad piquant, you can add cucumber marinade along with mayonnaise (20-40% of the amount of mayonnaise).

Ingredients for 4 servings:

• potatoes – 750 grams;
• chicken eggs - 2 pieces;
• cucumbers (fresh or pickled) – 2 pieces (medium);
• onions – 1 piece (medium);
• mayonnaise - half a glass;
• ground black pepper - to taste;
• salt - to taste.

Egg, potato and cucumber salad recipe

1. Wash the potatoes so that there are no dirt particles left on the skins. Boil water in a saucepan, add the tubers, set the stove to medium heat and cook the potatoes in their jackets for 10 minutes. Then add salt and cook for another 15-20 minutes until tender (the flesh can be easily pierced with a knife or fork). Then drain the water and leave the potatoes to cool.

It is better to cook old potatoes peeled. If the tubers are of different sizes, it is better to cut large ones into a couple of pieces, then all the potatoes will cook evenly.

2. Pour water into the chicken eggs in a saucepan (preferably in a small one, then the shell will remain intact), bring to a boil, reduce the stove power to medium and cook for 6-8 minutes. Drain the boiling water and pour cold water over the eggs to speed up the cooling.

3. Peel the onion, cut into 6-7 mm cubes and place in a plate. To make your eyes less watery, periodically wet the knife in cold water.

4. Cut fresh or pickled cucumbers into approximately 1 cm cubes. Place in a separate plate.

5. Remove the shell from the eggs, cut the white and yolk into small pieces (6-10 mm thick) of any shape.

6. Peel the potatoes with a knife, chop the pulp into pieces 1-1.5 cm thick and place in a deep bowl.

7. Add eggs, cucumbers and onions to the potatoes. Add salt and pepper to taste. Season the resulting salad with mayonnaise, mix until smooth and put in the refrigerator for 20-40 minutes to soak.

8. Place the finished dish on portion plates and serve. If desired, sprinkle with chopped herbs. German potato salad goes well with meat and fish.

Potato salad is a delicious and simple dish. You can come up with many new recipes based on a simple potato salad, which includes only potatoes and onions. For example, potato salad with pickled cucumber.

Potato salad with pickles and onions

Products:

• Potatoes – 5 pcs. medium size
• Pickled cucumber – 2 pcs. medium size
• Onion – one medium onion
• Vegetable oil – 50 ml
• Dijon mustard – 0.5 tsp.
• Vinegar for marinade and dressing
• Greens (dill, parsley, etc.)

Preparation

Boil potatoes (young - in their skins, old - peeled). Cut into cubes. Cut the onion into half rings and soak in a marinade of vinegar and water or vegetable oil. Cut the pickled cucumbers into cubes. Place ingredients in salad bowl.

Prepare the sauce. To do this, mix oil with mustard, add a little table vinegar. Season the salad with the sauce. Before serving, sprinkle with finely chopped herbs.

Bon appetit!

Another option for making potato salad with cucumber and onion.

Cool the boiled potatoes and cut into slices. There is no need to cut the skin off young potatoes. Finely chop the onion into rings and place it in boiling water for a few minutes. Cut the pickled cucumbers into thin slices too. Place on a plate in layers: potatoes, cucumbers, onions.

Prepare the dressing. It includes: vinegar, mustard, vegetable oil. Mix all the ingredients for the dressing and pour the dressing over the food laid out on the plate.
You can decorate the salad with herbs on top. Bon appetit!

Potato salad with pickles, tomatoes and peppers

Products needed for the salad:

• Potatoes – 4-5 pcs.
• Onion – 1 onion
• Fresh tomatoes – 2 pcs.
• Bell pepper – 1 pc.
• Olive oil – 20 g
• Salt, pepper - to taste.
• Parsley, dill, basil - to taste

Preparation:

Boil potatoes and cool. Cut it into thin slices. Cut tomatoes and onions into thin rings or half rings. Pour boiling water over the onion. Cut peppers and cucumbers into slices.

Place all prepared products in a salad bowl. Stir, add salt, pepper, season with oil. Sprinkle coarsely chopped herbs on top.

This salad is both delicious and beautiful! Bon appetit!

Potato salad with pickles and egg

Potato salad with pickled cucumber and egg is very tasty. Plus it's filling and nutritious. We will need:

• Potatoes – 4-5 pcs.
• Pickled cucumber – 2 pcs. or one salted and one pickled cucumber
• Onion – 1 onion
• Chicken egg – 2 pcs.
• Green onions - a small bunch.
• Mayonnaise – 50 g
• Salt, pepper - to taste.

Preparation:

Boil potatoes, peel, cool. Cut the potatoes into cubes, and cut the pickled cucumbers in the same way.

Finely chop the onion into rings, put it in boiling water for a short time or marinate it first so that it is not too bitter and pungent. Hard boil the eggs, cool and chop finely.

Mix the ingredients, add salt, pepper, mayonnaise. Place in a salad bowl, sprinkle with green onions on top for beauty.

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