Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with pickles and sausage? Prepare the products. Pre-boil the potatoes. If the potatoes are left over from dinner, it's okay - the salad will not get worse. My sausage is semi-smoked, but it will be delicious with ham and carbonade. Take any vegetable oil, the taste of which you like. I took a red salad onion, you can use a regular onion. I have a small one, but if the bulb is large, take a half.
Step 2:
Prepare the salad dressing. How to make a refueling? Take immediately the bowl in which you will prepare the salad. Peel the salad onion from the husk and finely chop it. Fill it with wine vinegar. Stir, lightly mashing the onion with a spoon. Wash the parsley, dry and finely chop. Add the chopped parsley to the onion, put the grain mustard there and pour in the vegetable oil. Mix the dressing well.
Step 3:
Boil the potatoes. How to cook potatoes in a uniform? Put the clean tubers in a saucepan with cold water and put them to cook over a high heat. After boiling, make the fire small. Cook the potatoes for about 25 minutes at a low boil. Check readiness with a sharp knife — it should freely pierce the tubers. Drain the water, peel the potatoes carefully and cut into small cubes. Add it to the dressing.
Step 4:
Mix the potatoes with the dressing and let cool in the salad bowl. This is done so that the potatoes are soaked in the sauce and become more fragrant. Cut off the tips of the pickled cucumbers. Slice cucumbers the same way as potatoes. Add the sliced cucumbers to the salad.
Step 5:
Release the sausage from the film and cut it in the same way — with cubes. Add the sliced sausage to the salad.
Step 6:
Mix all the ingredients in a bowl. If desired, you can add ground black pepper and salt to the salad, although for me there is enough salt in the salad from sausage and cucumbers. Serve the salad, having previously cooled in the refrigerator for about an hour. Bon appetit!
Potato salads are a dish of European cuisine, most often found in German cuisine. The main ingredient of such salads (it is immediately clear by the name) is boiled potatoes. It is best to cook it in the peel so that all the useful substances are preserved. In addition to potatoes, onions, pickled cucumbers, bacon, salted fish, etc. are added to the salad. This salad is most often seasoned with fragrant vegetable oil, less often with mayonnaise.
I really love potato salads and cook them often, using them as a full-fledged dish for lunch or dinner. Potatoes themselves are always at home, and you can supplement it with many products. It seems to be a simple salad recipe, and there are a lot of interpretations of it. Therefore, experimenting with the ingredients, you can prepare a new salad for yourself every time.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Since the degree of salinity, sweetness, bitterness, sharpness, acid, burning is individual for everyone, always add spices, spices and seasonings, focusing on your taste! If you put some of the seasonings for the first time, then keep in mind that there are spices that it is especially important not to shift (for example, chili pepper).
Root vegetables are best washed with a brush or a hard sponge under running water.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Semi-smoked sausage "Krakow" - 466 kcal/100g
- Semi-smoked sausage "Moscow" - 406 kcal/100g
- Pickled cucumbers - 16 kcal/100g
- White wine vinegar - 14 kcal/100g
- Granular mustard - 135 kcal/100g
