Description
Want to play a little taste of the foods and to cook unusual dish? I suggest you to make a salad based on zucchini and potatoes, the preparation of which will be a bit unusual. And it's not as long as it seems. In the end, we'll have a hearty and fresh salad and perfect as a garnish, and as a separate dish.
Ingredients
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Zucchini
1 piece
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Potatoes
3 piece
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Vinegar
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Salt
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Chicken egg
2 piece
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Mayonnaise
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Pepper
1 piece
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Black pepper
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Onion
1 piece
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Vegetable oil
2 Tbsp
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Dill
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Green peas
1 can
Cooking
Our products. Advance preparation: boil hard boiled eggs and pickle zucchini.
With zucchini remove skin and cut it into cubes, like Olivier. Add salt to taste and add vinegar. So leave at least an hour, stirring occasionally. During this time the zucchini will acquire a light pickled taste. Instead of vinegar you can use lemon juice. Once the zucchini gave the juice – try it and adjust the taste, maybe the squash will "eat" the salt and acid.
Potatoes cut the same cubes as sliced zucchini and fry in vegetable oil until tender. Allow to cool.
Eggs and cut onion into small cubes.
Open the can of peas, drain the liquid into a separate jar. From this substance we will prepare vegetarian mayonnaise, which is tucked in the salad. Recipe here – http://www.povarenok .ru/recipes/show/142 512/ (remove spaces in the link).
In a convenient the capacity arrange the onion, eggs and peas.
Add the potatoes and zucchini, which pre-drain the juice. If pickled zucchini turned out much, just put them in a jar and leave in the fridge along with juice. You can always use them on your own: add to a salad, pickle or eat so.
Mayonnaise.
Finely chop the green pepper the Peninsula. It will give the salad fresh flavor.
Add to the salad with black pepper and green, finely chopped dill. Mix thoroughly and taste for salt. Give the salad a little brew.
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