- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
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This information is per serving.
- 3 potatoes
- 1 oz. dill
- 1 oz. parsley
- 1 sweet bell pepper
- ⅞ c. – 1 c. soy yogurt
- 2 cloves garlic
- Salt and pepper to taste.
What other potato salad options can I cook? – You can add chopped red onions, pickled cucumbers and a little mustard to the potatoes. – Another option is potatoes, radishes and green onions, still with soy yogurt. You can experiment with different ingredients, using potatoes and fresh herbs as a basis. For example, it might be fried mushrooms, fresh cucumber, or green peas. How should I store this salad? Ideally, a potato salad is best prepared for all your family members and consumed immediately. If there is no time to prepare the salad immediately before serving, it is better to prepare the ingredients and keep them in different containers, which will increase the shelf life significantly. It’s better to use glass or plastic dishes. In such containers in the summer, the dish will keep in the refrigerator for 8-10 hours. Although it may not seem spoiled after a day, during this time a large number of bacteria will develop on it that can cause indigestion in children or the elderly.
Potato salad is a popular dish of European cuisine, which later became widespread around the world, and a wide variety of ingredients and additions began to be included in it. The salad is served as a cold appetizer or as a side dish. It’s an incredibly simple, satisfying and tasty salad option! It will be especially good in the summer when there are a lot of vegetables and greens.
Boil potatoes with peel for 15 minutes. Remove from water and cool.
While potatoes are boiling, wash the greens and peppers.
Cut off the top of the pepper and remove the seeds and partitions. Cut the pepper into small pieces.
Finely chop the herbs.
Peel the cooled potatoes and cut into small pieces.
In a deep salad bowl, put in the chopped potatoes, peppers and herbs, press the garlic cloves, and coat everything with soy yogurt, salt and pepper. Mix well.
Serve the salad sprinkled with fresh herbs.