Salad with white mustard
Composition / ingredients
4
servings:
Cooking method
Cut the onion into small pieces and mash it with vinegar. Boil potatoes in a uniform, cool, peel and chop finely. Cut the brisket into small thin strips and fry in vegetable oil until golden brown, so that all the ingredients are approximately the same shape.
Put potatoes in a salad bowl, onion layer on top, freshly fried brisket on it, sprinkle with mustard (drain the water). Let stand for 10 minutes. Pour fragrant oil and mix, adding a little salt and pepper.
Put potatoes in a salad bowl, onion layer on top, freshly fried brisket on it, sprinkle with mustard (drain the water). Let stand for 10 minutes. Pour fragrant oil and mix, adding a little salt and pepper.
Caloric content of the products possible in the composition of the dish
- 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
- Ground black pepper - 255 kcal/100g
- Mustard canteen - 417 kcal/100g
- Mustard - 417 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Boiled bacon - 447 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
