Description
Potato salad with only two ingredients perfectly complement the tangy, spicy dressing with garlic and roasted vegetables.
Ingredients
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Potatoes
500 g
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Red onion
0.5 piece
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Chicken egg
1 piece
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Mustard
1 tsp
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Vinegar
1 tsp
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Vegetable oil
150 ml
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Eggplant
1 piece
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Pepper
1 piece
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Salt
Cooking
For the filling of eggplant and pepper bake in the oven at 180 degrees until soft.
Roasted vegetables clean. Into blender put eggplant, pepper, garlic. Grind to puree state.
Add the soy sauce Kikkoman Naturally brewed. Vegetable of the sauce ready.
For the main part of the sauce in a glass add the egg, vinegar, mustard.
Whisk weight immersion blender, a thin stream pouring vegetable oil.
In a container of white sauce, add the vegetable part, salt and pepper to taste and whisk some more. The dressing is ready.
Potatoes boiled in their skins, peeled and cut into small cubes.
Finely chop red onion and add to potatoes.
Dressed with salad and served to the table. Additionally, the potatoes I salted, because the salt in the dressing was enough for me. The salad is delicious warm or cold. And the sauce is perfect for meat and chicken dishes.
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