Description
This dish came to me in the kitchen quite by accident. It just so happens that we have an in house repair work was carried out, and in this regard, the gas was switched off. Well, as often happens with us, disable - disabled, but in time forgot to turn on. So I had my husband go to work without lunch. And in the evening he calls me and says, "do you Want to eat the potatoes at a German." "What? I'm never prepared!" Turns out he decided to have lunch in a nearby cafe and there met with this dish, and then decided to continue studying and at home. A clear explanation, what is it, I could not wait: "Well this slices and mustard seeds" - isn't that comprehensive answer. I had to go behind Council to the Internet. The reward I got thanks husband and his praise: "you better!"
Ingredients
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Parsley
2 Tbsp
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Mustard
2 Tbsp
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Olive oil
7 Tbsp
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Vinegar
4 Tbsp
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Potatoes
1 kg
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Green onions
2 Tbsp
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Salt
Cooking
Peel potatoes and boil it in salted water until tender. According to the recipe it had a little to cool and cut into slices. I cooked it right cut.
Meanwhile, prepare the sauce. In a bowl whisk whisk until smooth red wine vinegar, olive oil and mustard.
Finely chop green onions and parsley.
Add all herbs, salt and pepper to the sauce and again mix well. Our dressing to the potatoes ready.
I honestly was looking for wine vinegar in the shops, but it unfortunately disappeared from the shelves, so I stopped in juice Apple and grape vinegars are reasoned: "And from apples, and grapes make the wine? - Do. So, you can try as an alternative."
Drain water from potatoes are ready, sprinkle with white wine vinegar. Pour the dressing and well, but gently mix. Put a slide in a deep dish and served as a garnish to meat or herring.
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