Boil the new potatoes in salted water until tender. The taste of the potato depends largely on the taste of the salad. It is better to use crisp varieties of potatoes, but not watery and tasteless. If the potatoes I do not like the taste, I proceed as follows: ready press down the potatoes with a fork or potato masher to make the potatoes a little flattened out and cracked. Let them suffer the aesthetic appearance of the dishes, but dressing better will impregnate each piece of potato and the taste of the salad will be more harmonious. I hope my tips will be useful.

Hot slice each bulb into eight pieces.

While cooking the potatoes, we need to prepare the vegetables and herbs for a fragrant filling. White and red onions and prunes cut into strips. Green onion and coriander chop. If you don't like cilantro, you can replace it with another one suitable to your taste the greens.

For the filling we need: 3 tbsp 6% vinegar, 1 teaspoon of slides without a lot of sugar, 0.5 tsp salt, 3 tbsp. tablespoons vegetable oil, 1 large clove of garlic, 4 leaves of Basil, and 1/4 teaspoon Khmeli suneli.

Beat all the immersion blender. Due to the fact that I used purple Basil, our gas station was painted a nice light shade of pink.

Chop half a large pod of hot pepper Chile without seeds.

Add chili pepper to the vegetables and greens together with the dressing.

Give everything a good stir.

And add to the potatoes with prunes.

Stir again and taste the salad for salt and immediately serve!