Potato Salad / Salata de cartofi
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Posted In: Salads
Page Views: 3582 views
Preparation Time: 45 minutes
Cooking Time: 15 minutes
Course: lunch/snacks
PrintOther Info
servings: 6-10Ingredients
|
U.S. |
Ingredients |
European |
|
8 |
Potatoes |
8 |
|
1 |
Onion (medium) |
1 |
|
2 |
Tomatoes (medium) |
2 |
|
1 |
Cucumber (optional) |
1 |
|
4 |
Eggs (hard boiled)* |
4 |
|
1 |
Carrot (optional) |
1 |
|
20 |
Black olives |
20 |
|
¾ c |
Olive oil |
180 ml |
|
2 Tbs |
Vinegar |
2 Tbs |
|
2 Tbs |
Lemon juice |
2 Tbs |
|
To taste |
Salt |
To taste |
|
To taste |
Pepper |
To taste |
Directions
1. Wash and peel potatoes. Boil whole until tender over a medium-high flame. When tender, drain and slice. Set aside.
2. Chop onions, tomatoes, cucumbers, and eggs. Grate the carrot.
3. In a large bowl, mix the potatoes, vegetables, eggs and whole olives.
4. In a jar, or small bowl mix the olive oil, vinegar, lemon juice, salt and pepper. Shake well.
5. Pour over salad to taste and mix until well combined.
Notes: This is a mayo-free take on an old American favorite. This salad is a great, low-fat alternative, it can be served cold or at room temperature.
References: *See the Hard/Soft Boiled Eggs recipe