Lean Salad With Potatoes. Step-by-step Recipe With Photo

2023 Author: Ava Durham | [email protected]. Last modified: 2023-05-24 11:58

The Lenten Potato Salad made with this recipe isn't the boring veggie salad we usually imagine. The simplest products can be processed and combined in such a way that, although not a culinary masterpiece, you get a completely worthy dish for a light dinner, which is quite within the power of a novice chef.

Cooking time: 40 minutes
Servings: 2

Ingredients for Lean Potato Salad

4 medium potatoes;
1 head of sweet white onion
250 g red cabbage;
1 green chili pod
1 yellow bell pepper;
150 g green peas;
a tablespoon each with a heap of sunflower seeds, pumpkin and white sesame seeds;
120 g lean mayonnaise;
a bunch of fresh dill;
salt, olive oil, fresh herbs.

Method of preparing lean salad with potatoes

The Lenten Potato Salad made with this recipe is not the boring vegetarian salad we usually imagine. Even the simplest products for a lean menu can be processed and combined in such a way that, although not a culinary masterpiece, you get a completely worthy dish for a light dinner, which even a novice cook can do.

Cut boiled potatoes into small cubes.

While the potatoes are cooking, blanch the red cabbage. It has an amazing property - it turns blue in boiling water, it is important not to overcook it.

So, chop the cabbage, put it in boiling water, add a teaspoon of salt, cook for 3 minutes. Then we put it in a colander, after cooling, chop finely.

Cut the large head of sweet white onion into large pieces. Saute for 4 minutes in well-heated refined olive oil. The onions should become transparent, but not burnt: no brown burnt pieces are needed in the salad.

Cut the green chili pods lengthwise. We remove the seeds and membrane - this is the concentration of the most burning parts of the chili.

Cut the yellow bell pepper into small cubes. Add the peppers raw so that the texture of the dish is varied.

Put the green peas in a colander or sieve. I also rinse it with boiled water to rinse off the brine and preservatives.

Cooking seeds. We take any frying pan with a thick bottom, heat well. Since the seeds are of different sizes, we will fry them in turn. Pumpkin seeds first, they will turn golden in 3-4 minutes. Fry sunflower seeds for 2 minutes, and a change of white sesame will be ready in half a minute.

Making a dressing sauce. Finely chop a bunch of fresh dill. Put in a mortar, add a small pinch of salt, grind. Mix the resulting mass with lean mayonnaise.

Now we put all the ingredients together, you can cook both cold and warm versions of the dish.

Put chopped potatoes, blanched cabbage, sautéed onions, fried seeds and green peas in a salad bowl. Add a small pinch of salt to taste, taking into account the fact that there is salt in the sauce, pour about 10 g of olive oil.

Mix the ingredients.