Potato salad

  • Servings: 3
  • Prep Time: 10m
  • Cook Time: 20m
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Nutritional Info

This information is per serving.

  • Calories

  • Fat

  • Protein

  • Carbohydrates



  • •2 pickled cucumbers (or an equivalent volume of small gherkins)
  • •1 bell pepper
  • •1 onion
  • •Cooking oil for frying
  • •Salt and pepper to taste
  • •2 potatoes


How should I store this salad?

Ideally, a potato salad is best prepared for all your family members and consumed immediately after dinner. If there is no time to prepare the salad immediately before serving, it is better to prepare the ingredients and arrange them in different containers. This will increase their shelf life significantly. It is better to use glass or plastic dishes. In the summer, this dish will keep in these containers in the refrigerator for 8-10 hours.

Rustic minimalist salad. Put it together quickly in order to serve it warm, since freshly-cooked potatoes are the most delicious ones!


Step 1

Wash the potatoes and boil until tender (15-20 minutes).

Step 2

Peel the finished potatoes and cut into small slices.

Step 3

While the potatoes are being cooked, cut the onion into thin half rings. Fry in vegetable oil for 5-7 minutes.

Step 4

Cut cucumbers about the same size as the potato.

Step 5

Cut the pepper into slices and fry in vegetable oil for 5-7 minutes.

Step 6

Add fried onions and peppers to the potatoes. Then add pickles.

Step 7

Stir and add pepper salt. Serve immediately before it cools down.

Enjoy your meal!

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