Potatoes eggs what salad to make. Salad with potatoes and carrots - the best recipes. Potato salad with onions

Potatoes are the second bread in the post-Soviet space, because... it goes well with various other products. Therefore, it is considered one of the important ingredients for preparing salads.
Recipe contents:

Potatoes are the most important vegetable crop. This is one of the main sources of vitamins and, above all, vitamin C. Tubers contain starch, protein, sugar and mineral salts. Therefore, they are considered a valuable food product. And besides, potatoes are an excellent technical raw material for the textile, canning and confectionery industries. However, it has the widest application in cooking. More than 1000 different dishes prepared from it are known in the world. Therefore, many cookbooks have a separate chapter for potatoes. After all, this is not only the participation of potatoes in the well-known Olivier salad, vinaigrette or herring under a fur coat, but a whole category of hearty dishes where potatoes play the main role.

Potatoes, both young and regular, are suitable for potato salads. It is preferable to use varieties intended for cooking. They retain their shape well during cutting and do not break when mixing the components. Usually the vegetable for salad is boiled in its jacket. But here it is important not to overcook it. As soon as it can be easily pierced with a fork, immediately remove the pan from the stove. It is better to peel the tubers while they are warm. Any sauces and spices can be used to dress salads. This includes vegetable oil, yogurt, mayonnaise, sour cream, and mustard. The dish is served on its own or as a side dish for meat or fish.

These simple secrets and tips will help you preserve all the beneficial properties of the vegetable, its wonderful taste and beautiful appearance.

New potatoes are easier to peel if they are placed in hot and then cold water.
To keep the potatoes in shape, salt them at the end of cooking.
Cook the tubers over moderate heat, otherwise they will boil on top and remain hard on the inside.
Jacket potatoes are easier to peel if you pour cold water over them after boiling.
Does the vegetable turn dark when cooked? Then add 1 tbsp to the water. table vinegar per 1 liter of water.
The tubers will taste better if you add garlic cloves, dill and bay leaves.
To prevent the finished vegetable from darkening, store it in water, but no more than an hour, after which the vitamin C in it will begin to break down.
To prevent potato salad from being sticky, pour boiling water over hot pieces of tubers.
Potatoes boiled in their skins will not crumble if they are pierced with a fork in several places before cooking.
When cooking, the water should not cover the tubers more than 1 cm. The more water, the more nutrients will dissolve in it.
Old sprouted potatoes cannot be cooked without peeling - a toxic substance - solanine - accumulates under the skin.
A green vegetable should not be eaten - it is the solanine that has penetrated into the deeper layers.

One of the simplest and most budget-friendly dishes are dishes made from vegetables. Vegetable potato salad is no exception. It is affordable and simple, but no less tasty than complex multi-ingredient snacks.

Calorie content per 100 g - 117 kcal.
Number of servings - 6
Cooking time - 40 minutes (including 30 minutes for boiling and cooling potatoes)

Ingredients:

Potatoes - 6 pcs.
Tomatoes - 3 pcs.
Cucumbers - 3 pcs.
Vegetable oil - for dressing
Salt - to taste
Onion - 1 head

Preparation:

Rinse the potatoes and boil them in their skins with salt. After cooling, remove the skin and cut into cubes.
Wash fresh tomatoes and cut into slices. To make tomatoes look beautiful in a salad, choose them in small sizes. The ideal choice would be cherry tomatoes.
Peel the onion and chop quarters into rings.
Combine the ingredients, add oil, season with salt and stir.

To prepare this salad you will need a minimum of time. At the same time, it comes out tender and satisfies the feeling of hunger well.

Ingredients:

Chicken fillet - 250 g
Green peas - 200 g
New potatoes - 2 pcs.
Salt - to taste
Hard cheese - 200 g
Marinated mushrooms - 100 g
Sour cream - 100 g

Preparation:

Peel and boil young potatoes. Cool and cut into large strips.
Cut the chicken fillet into strips, boil and cool.
Cut the cheese into bars.
Rinse the pickled mushrooms under running water and allow excess liquid to drain. Cut large caps into strips.
Combine all products with green peas, season with salt and mayonnaise.
Stir, cool and enjoy. If you wish, you can season the dish with a little more horseradish.

Salads are always impromptu. To diversify the taste of a familiar dish, you just need to add a new ingredient, and it will immediately taste different. This salad is suitable for a lean and vegetarian table. And the main component will be mushrooms.

To prepare mushrooms, you should know some subtleties. First, they are not boiled or fried over high or low heat, otherwise they will become tough or flabby. The mushroom broth should simmer over medium heat. Secondly, finely chopped mushrooms will be ready in 10-15 minutes, coarsely chopped mushrooms will be ready in 20-25 minutes. Third, do not add hot seasonings to mushroom dishes; they will drown out the mushroom taste.

Ingredients:

Potatoes - 3 pcs.
Pickled cucumbers - 3 pcs.
Salt - to taste
Champignons - 500 g
Green peas - 1 can
Vegetable oil - for frying and dressing
Table vinegar 9% - 1 tbsp.
Onions - 1 pc.

Preparation:

Wash the potatoes, boil, cool, remove the skin and cut into cubes.
Wash the champignons, cut into large pieces and fry in oil in a frying pan.
Cut the pickled cucumbers into cubes.
Peel the onion, chop into half rings and marinate in vinegar.
Drain liquid from green peas.
Combine all the ingredients, season with salt, add oil and mix.

Potatoes are a versatile ingredient that can be used to make a simple rustic side dish or a gourmet restaurant main course. Well, salads with it are simply delicious. They are hearty, tasty and festive.

Ingredients:

Potatoes - 4 pcs.
Apple - 1 pc.
Herring - 1 pc.
Red onion - 1 pc.
Table vinegar 9% - 1 tbsp.
Salt - to taste
Mustard - 1 tsp.
Vegetable oil - 4-5 tbsp.

Preparation:

Boil the potatoes in their skins. Season with salt 5-7 minutes before softening. Immerse the tubers in cold water for 10 minutes, peel and cut into large slices.
Peel, wash and chop the red onion. Pour in vinegar and warm vodka. Leave to marinate for 15 minutes.
Remove the film from the herring, cut off the head and tail, divide into fillets, remove the bones and backbone. Wash the fish, dry it and cut it into slices.
Wash the apple, remove the core with a special knife and cut into large pieces.
Mix mustard with salt and vegetable oil.
Combine all products and season with mustard sauce.

Prepare these salads at least every day - you won’t get tired of them. And if guests come unexpectedly, you can quickly prepare one of the salads by combining potatoes with other products.

Potatoes are a product that is good in any form. Just boil the potatoes, cut them into cubes, combine them with chopped onions or green onions - and the salad is ready. It may be simple, but quite edible. And you can season it to your liking: sour cream, mayonnaise or vegetable oil.

By combining potatoes with various vegetables, we prepare low-calorie salads for dietary or lean nutrition. Potato salads with meat products are hearty and high-calorie, equally suitable for everyday and holiday menus.

There are probably as many salad options as there are chefs and cooks in the world. Every housewife can prepare many of these salads, varying the composition of the ingredients. So you and I will try to do this and prepare salads with potatoes!

Let's start with the simplest, but very tasty salads.

Vegetable salad

This salad can be prepared with small potatoes, carrots and overgrown cucumbers.

Required: 8-10 small potatoes, 2 small carrots, 1 large overgrown cucumber (200 g), 3 stalks of green onions, 4 eggs, parsley and dill, 1 can (200 g) of canned green peas, sour cream, mayonnaise, salt to taste .

Boil potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise and half-and-half sour cream and salt to taste.

If you don’t add eggs to the salad, season it with vegetable oil and you have a lean salad ready.

Vegetable salad with potatoes, pumpkin and cabbage

Required: 2-3 potatoes, 150 g pumpkin pulp, 100 g white cabbage, 1 onion, 1 tomato, 2 tbsp. spoons of vegetable oil, parsley and dill, caraway seeds, salt to taste.

Cut the pumpkin pulp into thin slices, sprinkle with oil and bake in the oven for 10-15 minutes. Peel the boiled potatoes in their jackets and cut them into thin slices.

Chop the white cabbage into strips and simmer in its own juice for 5-10 minutes with the addition of salt and caraway seeds.

Place the prepared products in a salad bowl in layers: first pumpkin, then cabbage, sliced fresh tomatoes and potatoes, chopped onion.

Season the salad with vegetable oil and sprinkle with chopped dill and parsley.

Vegetable salad with pickles

Required: 2 potatoes, 2 pickled cucumbers, 1 onion, 1 apple, 1 small beet, 2 tbsp. spoons of vegetable oil, parsley, vinegar, salt to taste.

Potatoes and beets are baked in the oven, peeled and cut into slices. Then add chopped cucumbers, onions and herbs, thinly sliced apples, mix, salt, season with oil and vinegar.

Potato salad with fresh cucumbers

Required: 300 g potatoes, 100 g cucumbers, 100 g tomatoes, 150 g sour cream, 100 g green onions, green lettuce, salt, dill.

Boil potatoes, peel, cut into cubes, cut cucumbers and tomatoes into slices, mix everything with finely chopped green onions, add salt and season with sour cream.

Place the salad on a plate beautifully lined with green lettuce leaves, sprinkle with dill and garnish with a tomato and cucumber flower.

Potato salad with beans

Required: 3-4 medium potatoes, 2-3 hard-boiled eggs, 1 can (400 g) white beans, 1 large onion, vegetable oil, salt, ground black pepper to taste.

Boil potatoes in their skins, peel and cut into rings. Cut the eggs into cubes. Cut the onion into half rings and fry over low heat until golden brown. Mix everything, add salt and pepper.

As an option, the onion can be used raw (you can also pickle it), and the salad itself can be seasoned with vegetable oil.

And if you don’t add eggs to the salad, it’s perfect for eating during Lent.

Salad “Winter Dream”

A delicious layered salad that will not be out of place on a holiday table.

In arbitrary proportions you will need: boiled potatoes, boiled beets and carrots, hard-boiled eggs, 1 pomegranate, some green onions, garlic, mayonnaise to taste.

Grate the potatoes onto the bottom of the dish on a coarse grater. Then lay out a transparent layer of pomegranate seeds.
Each layer is coated with mayonnaise.

The next layer is beets, grated on a coarse grater, then a layer of chopped egg yolks mixed with finely chopped green onions.

Then a layer of grated carrots mixed with chopped garlic.

The top layer is grated egg white. Garnish with pomegranate seeds.

Let the salad brew for 2 hours.

Salad “Unusual”

Indeed, an amazing layered salad, which is recommended to be served in portioned salad bowls or bowls. But, of course, you can cook it in one large salad bowl. And one of the ingredients of this salad is French fries.

Required: 1 smoked chicken breast (or you can use boiled chicken meat, salted and peppered), 4 boiled eggs, 3 fresh small cucumbers, 4 small potatoes, mayonnaise.

The salad is laid out in layers:

1st layer- diced chicken breast, mayonnaise;
2nd layer- cucumbers cut into small strips, salt, mayonnaise;
3rd layer- coarsely grated eggs, mayonnaise;
4th layer- finely chopped potatoes, deep-fried. Salt the potatoes.

Potato salad with meat

All ingredients for the salad are taken in arbitrary quantities. And any meat (pork or beef, chicken or turkey).

Grate the potatoes into strips and place in a colander. Rinse under running water until all the starch comes out.

In a frying pan, fry onions cut into rings and meat cut into strips. Fry until half cooked, add soaked potatoes, salt to taste, add lotus, red pepper and simmer over very low heat under the lid, stirring occasionally. 10 minutes before readiness, add chopped garlic.

Serve the salad cooled.

The main thing is not to let the potatoes fry, this is very important!

The combination of potatoes with fish (boiled, fried, salted and smoked), as well as canned fish, allows you to create delicious salads. Fish salads with potatoes can be prepared on fasting days, when you are allowed to eat fish.

Salad with potatoes and canned fish

In arbitrary quantities you will need: potatoes, eggs, cheese, a jar of canned fish (salmon sprats, etc.), pickled cucumber and a little of its marinade, onions.

Boil the potatoes, cut into small cubes, grate the boiled eggs and cheese, finely chop the onion. Chop the pickled cucumbers with a knife or grate on a coarse grater.

Mix everything, adding canned food mashed with a fork, and season with mayonnaise.

Let the salad soak in the refrigerator.

Instead of canned fish, you can use cod liver, crab sticks or crab vermicelli.

Fish salad with potatoes and rice

Required: 400 g boiled potatoes, 60 g rice, 4 tomatoes, 3 sweet peppers, 1 onion, 2 tbsp. spoons of vegetable oil, 150 ml of dry white wine, 60 g of tomato paste, a third of a teaspoon each of salt, sugar, ground black pepper, 2 cloves of garlic, 1 can of sardines in tomato.

Boil the potatoes, cut into cubes, mix with cooked rice. Cut tomatoes and peppers into small cubes and mix with chopped fish pulp.

Chop the onion, simmer in vegetable oil, add spices, salt, sugar and wine. Simmer all this a little more and add to the salad. Mix thoroughly, cool and serve.

Potato and herring salad

Perhaps this herring salad is the most favorite salad of all Russians, except for herring under a fur coat. It’s good for both a casual table and a formal one.

Required: 1 herring carcass (lightly salted, preferably from a barrel), 4 boiled potatoes in their jackets, 2 pickled cucumbers, 1 onion, salt, ground black pepper, aromatic vegetable (sunflower) oil, 6% vinegar to taste.

Clean and cut the herring. Cut the fillet into 1x1 cm cubes. Cut the potatoes the same way, and cut the pickles even smaller. The onion can be cut into half rings or cubes, as you prefer.

Combine everything, salt and pepper to taste. Add oil and vinegar to taste as well.

You can also use green onions instead of onions.

Prepare delicious salads every day using a variety of ingredients. Imagine, experiment and treat your culinary products to those you care about!

Bon appetit!

Well, in our time, what could be more affordable than potatoes and eggs? It’s even difficult to name other products that are inexpensive and ideal for salads. After all, without these products it is impossible to imagine either Olivier or Mimosa. The hostess in the kitchen simply cannot do without them in the holiday bustle. But eggs and potatoes are not the only thing added to these salads. There are many amazing recipes in which this couple is indicated among the main components. Each chicken salad with potatoes and eggs turns out to be extremely tasty and original, unlike the others. Absolutely everyone should try all the eggs and choose the one that suits them best. The pleasure of chicken, potato, egg, cucumber salad will be guaranteed, there is no doubt about it.

This salad with eggs and potatoes turns out perfect and rich. It contains so many flavors that you are even involuntarily surprised by the result. This composition is emphasized by the perfectly special mustard sauce, thanks to which it is possible to create such an extraordinary composition from simple vegetables.

For potato and egg salad you need:

2 large eggs;
120 gr. green beans;
60 gr. radish;
60 gr. arugula;
2 bell peppers;
100 gr. tomatoes;
1 romaine lettuce;
100 gr. potatoes;
10 gr. tarragon;
10 gr. wine vinegar;
5 gr. French mustard;
1 onion head;
20 gr. olive oil;
2 gr. salt;
4 gr. pepper

Salad with potatoes and eggs:

The onion is peeled, washed and chopped into thin slices on a cutting board with a knife and sprinkled with vinegar.
The potatoes are washed with a brush, placed in a saucepan with water and boiled, then cooled and cut into thin slices.
Romaine lettuce is washed and torn by hand.
The radishes are also washed and cut into cubes with a knife.
The bell pepper is washed, cut and seeds are removed, the veins are cut off and cut into cubes with a knife.
The tomatoes are washed, wiped and cut into slices with a knife.
The tarragon is rinsed and finely chopped on a board with a knife.
The beans are washed and boiled in a saucepan with water, then poured with cold water.
To prepare the sauce, mix mustard with onion and olive oil, add a little salt to the mixture and pepper.
Pour the prepared sauce over the potatoes and infuse a little.
Place the eggs in a saucepan and boil for about twelve minutes, then strain the boiling water and add cold water, cool, peel off the shells, and cut into slices.
Potatoes, green beans, bell peppers, tomatoes, romaine lettuce, radishes, potatoes, tarragon and arugula are poured into the salad bowl.
Pour the sauce over the salad and mix.
Place in portions and decorate with eggs.

Tip: to give the sauce an even more refined flavor, you can add garlic and soy sauce to it. At the same time, there will be no need to salt the salad.

Salad with eggs and potatoes

Surprisingly, even with a seemingly simple composition, it turns out simply extraordinary. The tender fish, which is a pleasure to eat simply with butter, reveals itself amazingly in the salad. It turns out to be nourishing, tender, and even a little piquant. And despite the fact that it is prepared quickly and easily, it also has a low price.

For potato and egg salad you need:

250 gr. potatoes;
2 large eggs;
100 gr. tomatoes;
100 gr. cucumbers;
250 gr. herring fillet;
30 gr. lettuce leaves;
1 onion head;
70 gr. peas from a jar;
120 gr. mayonnaise.

Salad with egg and potatoes:

The potatoes are washed with a brush and then boiled without peeling them, immediately cooled forcibly and peeled, cut into cubes with a knife.
Boil the egg in a small saucepan with water, cool and peel, cut in the same way as potatoes.
Cucumbers and tomatoes are washed and cut into small cubes with a knife.
The herring is peeled and boned, cut into small pieces.
Lettuce leaves are washed and dried, chopped into thin strips with a knife.
The onion is cleaned and chopped with a knife into thin slices.
Pour all prepared products into a salad bowl.
The peas from the jar are thrown into a colander, washed there and dried, then added to the salad bowl. Can be laid out in portions.
Pour mayonnaise over the products and mix with a spoon.

Tip: if you don’t like the pungency of onions, then you can add green feathers to the dish instead; they do not have such a sharp taste and aroma.

Salad with potatoes and eggs

The composition of the ingredients in this amazing dish is quite simple, even minimal. That is why it perfectly captures the taste and aroma of each individual product, which is not overwhelmed by excess components, as is often the case in richer salads. The pleasant aroma gives it a special lightness.

Potato salad, eggs:

300 gr. potatoes;
1 onion head;
100 gr. cheese;
1 bell pepper;
3 large eggs;
2 gr. salt;
20 gr. butter;
120 gr. mayonnaise.

Egg and potato salad:

The potatoes must be washed with a brush and only then boiled in the so-called “uniform”. Then this “uniform” is peeled off and cut into cubes. The same simple manipulation is subsequently performed with other products.
The onion is peeled, washed with water and placed on a board, chopped into thin slices with a knife.
The chopped onion is poured into a frying pan, oil is added, and fried. When it cools down a little, spread it on the potatoes.
The eggs are boiled in salted water and immediately cooled, peeled and cut just like potatoes.
Bell peppers are washed, cut, seeds are removed, and the veins are cut off. Then it is cut into small pieces with a sharp knife.
Everything is mixed in a dish.
The dish is placed in the refrigerator for a very short time.

Tip: to prevent the potatoes from turning into an unpleasant, unnecessary mush, after boiling they need to be put in the refrigerator for a short time.

Potato salad, egg

Vegetable salads are, of course, very good, but they are unlikely to satisfy a strong and hungry man. In this case, this simple one will come to help. Thanks to bacon, it turns out nutritious, surprisingly juicy, but at the same time tender, suitable for both dinner and a holiday feast.

For egg and potato salad you need:

500 gr. potatoes;
200 gr. bacon;
150 gr. pickled cucumbers;
1 onion head;
3 large eggs;
4 gr. pepper;
2 gr. salt;
15 gr. celery;
120 gr. mayonnaise.

Potato and egg salad:

Without peeling the potatoes, they just boil them after washing them with a brush, then peel them and cut them quite coarsely.
Bacon is also cut into cubes on a board and poured into a frying pan and fried in it.
Cucumbers are cut in any shape.
The onion is simply peeled and chopped into thin half rings with a knife.
The eggs are boiled, the shells are peeled off and cut.
The celery, washed at this point, is finely chopped.
Pour all the products into a bowl, add salt and pepper, pour mayonnaise over everything and mix with a spoon.

Potato salad with seaweed and egg

There are quite a lot of sea kale lovers. It is for them that this salad will be a valuable find. After all, this is another opportunity to treat yourself to a healthy and tasty product. For those who are less optimistic, it can be noted that the kelp in this salad is not quite familiar. It is quite possible that after tasting this gastronomic miracle, the attitude towards it will change dramatically.

Required components:

250 gr. kelp;
3 large eggs;
400 gr. from a jar of corn;
150 gr. pickled cucumbers;
400 gr. potatoes;
1 onion head;
30 gr. dill;
2 gr. salt;
4 gr. pepper;
120 gr. mayonnaise.

Preparation step by step:

The potatoes are washed immediately using a brush for this purpose. After this, they are boiled in water and cooled in the refrigerator, peeled and chopped into squares with a knife.
Boil the eggs in a second saucepan, then cool them, peel them and cut them in the same way using a knife.
Place the cucumbers on a board, take a knife and cut them in the same way as the previous products.
They clean the beam and wash it, and chop it into thin slices with a knife on a board.
The products, cut at this point, are poured into a bowl and mixed together with a spoon.
Open the jar of corn and pour its contents into a colander, where they are separated from the marinade. Spread these grains on the salad.
Now place the kelp in a colander, rinse it there and strain. If the strips are very long, then they are cut and laid out with other products.
Wash the dill, chop finely and pour into a bowl.
Pour plenty of mayonnaise, add salt and pepper, mix, leave for about fifteen minutes.

This is how extraordinary they can be. They don’t even have to contain meat in order for them to be tasty and, at the same time, satisfying. Even an ordinary vegetable variation will turn out to be multifaceted and rich, with excellent taste. Seafood in a chicken, potato and egg salad would also be nice. With their help, it is possible to achieve a completely different taste effect, which definitely cannot go unnoticed.

A simple but satisfying dish with potatoes, which is also suitable as a snack for lunch, breakfast or dinner? Of course it's a salad or vinaigrette!

Prepare these salads at least every day - you won’t get tired of them. And if guests come unexpectedly, you can quickly prepare one of the salads by combining potatoes with other products.

Vegetable salad

This salad can be prepared with small potatoes, carrots and overgrown cucumbers.

Boil potatoes, carrots, eggs. Cool. Chop all ingredients. Add peas, mayonnaise and half-and-half sour cream and salt to taste.

If you don't add eggs to the salad, season it with vegetable oil - and you have a lean salad ready.

Vegetable salad with potatoes, pumpkin and cabbage

Required: 2-3 potatoes, 150 g pumpkin pulp, 100 g white cabbage, 1 onion, 1 tomato, 2 tbsp. spoons of vegetable oil, parsley and dill, caraway seeds, salt to taste.

Cut the pumpkin pulp into thin slices, sprinkle with oil and bake in the oven for 10-15 minutes. Peel the boiled potatoes in their jackets and cut them into thin slices.

Chop the white cabbage into strips and simmer in its own juice for 5-10 minutes with the addition of salt and caraway seeds.

Place the prepared products in a salad bowl in layers: first pumpkin, then cabbage, sliced fresh tomatoes and potatoes, chopped onion.

Season the salad with vegetable oil and sprinkle with chopped dill and parsley.

Vegetable salad with pickles

Required: 2 potatoes, 2 pickled cucumbers, 1 onion, 1 apple, 1 small beet, 2 tbsp. spoons of vegetable oil, parsley, vinegar, salt to taste.

Potatoes and beets are baked in the oven, peeled and cut into slices. Then add chopped cucumbers, onions and herbs, thinly sliced apples, mix, salt, season with oil and vinegar.

Potato salad with fresh cucumbers

Required: 300 g potatoes, 100 g cucumbers, 100 g tomatoes, 150 g sour cream, 100 g green onions, green lettuce, salt, dill.

Boil potatoes, peel, cut into cubes, cut cucumbers and tomatoes into slices, mix everything with finely chopped green onions, add salt and season with sour cream.

Place the salad on a plate beautifully lined with green lettuce leaves, sprinkle with dill and garnish with a tomato and cucumber flower.

Potato salad with beans

Required: 3-4 medium potatoes, 2-3 hard-boiled eggs, 1 can (400 g) white beans, 1 large onion, vegetable oil, salt, ground black pepper to taste.

Boil potatoes in their skins, peel and cut into rings. Cut the eggs into cubes. Cut the onion into half rings and fry over low heat until golden brown. Mix everything, add salt and pepper.

As an option, the onion can be used raw (you can also marinate it), and the salad itself can be seasoned with vegetable oil.

And if you don’t add eggs to the salad, it’s perfect for.

Salad “Winter Dream”

A delicious layered salad that won’t go overboard.

In arbitrary proportions you will need: boiled potatoes, boiled beets and carrots, hard-boiled eggs, 1 pomegranate, some green onions, garlic, mayonnaise to taste.

Grate the potatoes onto the bottom of the dish on a coarse grater. Then lay out a transparent layer of pomegranate seeds.
Each layer is coated with mayonnaise.

The next layer is beets, grated on a coarse grater, then a layer of chopped egg yolks mixed with finely chopped green onions.

Then a layer of grated carrots mixed with chopped garlic.

The top layer is grated egg white. Garnish with pomegranate seeds.

Let the salad brew for 2 hours.

Salad “Unusual”

Required: 1 smoked chicken breast (or you can use boiled chicken meat, salted and peppered), 4 boiled eggs, 3 fresh small cucumbers, 4 small potatoes, mayonnaise.

The salad is laid out in layers:

Potato salad with meat

All ingredients for the salad are taken in arbitrary quantities. And any meat (pork or beef, chicken or turkey).

Grate the potatoes into strips and place in a colander. Rinse under running water until all the starch comes out.

Serve the salad cooled.

The main thing is not to let the potatoes fry, this is very important!

Salad with potatoes and canned fish

In arbitrary quantities you will need: potatoes, eggs, cheese, a jar of canned fish (salmon sprats, etc.), pickled cucumber and a little of its marinade, onions.

Boil the potatoes, cut into small cubes, grate the boiled eggs and cheese, finely chop the onion. Chop the pickled cucumbers with a knife or grate on a coarse grater.

Mix everything, adding canned food mashed with a fork, and season with mayonnaise.

Let the salad soak in the refrigerator.

Instead of canned fish, you can use cod liver, crab sticks or crab vermicelli.

Fish salad with potatoes and rice

Boil the potatoes, cut into cubes, mix with cooked rice. Cut tomatoes and peppers into small cubes and mix with chopped fish pulp.

Chop the onion, simmer in vegetable oil, add spices, salt, sugar and wine. Simmer all this a little more and add to the salad. Mix thoroughly, cool and serve.

Potato and herring salad

Perhaps this herring salad is the most favorite salad of all Russians, except for. It’s good for both a casual table and a formal one.

Clean and cut the herring. Cut the fillet into 1x1 cm cubes. Cut the potatoes the same way, and cut the pickles even smaller. The onion can be cut into half rings or cubes, as you prefer.

Combine everything, salt and pepper to taste. Add oil and vinegar to taste as well.

You can also use green onions instead of onions.

Prepare delicious salads every day using a variety of ingredients. Imagine, experiment and treat your culinary products to those you care about!

Bon appetit!

Carrots are a very healthy and tasty root vegetable. It is sweet, juicy, aromatic and good for the eyes. Today we will add root vegetables to every salad: beets, carrots, potatoes, eggs to make it even healthier and even tastier. Are you ready to try potato, carrot, egg salad? Then we begin.

This dish turned out to be quite simple and of course delicious. We used the simplest products, crushed them and seasoned them with homemade mayonnaise. Could anything be tastier or simpler?

For carrot and potato salad you need:

120 grams of sausage;
150 ml homemade mayonnaise;
1 can of corn;
1 fresh cucumber;
2 potato tubers;
1 carrot;
60 ml sunflower oil.

Salad with potatoes and carrots:

Remove the sausage from packaging and cut into strips.
Drain the corn in a colander to remove excess liquid.
Wash the cucumber and remove the peel if necessary. For example, if she is bitter.
Next, cut it into strips.
Wash the potatoes, peel them and cut them into cubes. Dry with dry wipes.
Heat a frying pan with oil and fry the potato wedges until soft.
Place potatoes on napkins to remove excess oil.
Wash the carrots and cut off the peel, grate the root vegetable.
Combine corn, carrots, potatoes, sausage and cucumbers in a salad bowl.
Sprinkle the salad with spices, season with mayonnaise and serve.

Tip: to make potato and carrot salad tastier, you really should make it more homemade. What is needed for this? You need to spend a little more time preparing your own mayonnaise. To do this you will need butter, eggs or just their yolks, a little lime or lemon juice, salt, mustard and sugar. All ingredients, except oil and mustard, must be whipped into a single mass using a submersible blender. When the consistency becomes homogeneous, start pouring in the oil in a thin ribbon; it regulates the thickness of the sauce, so if the mayonnaise is already thick enough for you, you can stop pouring the oil. Lastly, add mustard to taste.

Potato and carrot salad

A rich, rich salad that will conquer you not only with its taste, but also with its aroma. Pineapples, cherry tomatoes, Parmesan, Greek yogurt, pickles, a lot of greens, an incredibly spicy dressing - all this together awaits you at the end of cooking.

Try other salads that we have collected for you. , and, of course, .

For potato and carrot salad you need:

230 grams of pineapples;
40 grams of parmesan;
170 grams of Korean carrots;
30 grams of basil;
6 cherry tomatoes;
2 fresh cucumbers;
30 grams of spinach;
2 potatoes;
4 branches of dill;
Mayonnaise.

How to assemble potato and carrot salad:

Wash the spinach and cut into large pieces.
Remove the peel from the cucumbers by first washing them. Next, cut them into cubes.
Wash the dill and chop it finely.
Wash the cherry tomatoes and cut them into cubes.
Cut the pineapples into small pieces.
Shorten the Korean carrots; if they are too long, leave the marinade.
Grind the Parmesan using a zest grater.
Rinse the basil and chop it finely.
Wash the potatoes, cover them with water and place on the stove.
Cook the root vegetable until fully cooked, checking the softness with the tip of a knife.
Next, drain the water from the potatoes, cool them, peel them and chop them into cubes.
In a salad bowl, combine all the ingredients in layers, not forgetting to coat each layer with mayonnaise.
Order of layers: potatoes, tomatoes, pineapples, carrots, cucumbers, spinach, basil.
The composition will be completed with grated Parmesan, which should be sprinkled with chopped dill.

Potato, carrot and egg salad

We dare to call the salad luxurious and eye-catching on the table. It included only a few ingredients and an unusual dressing. You definitely haven't tried this yet.

For potato, carrot, egg salad you need:

5 potatoes;
8 cherry tomatoes;
100 gr. Korean carrots;
50 grams of cheese;
5 eggs;
3 pickled cucumbers;
30 gr. olives;
Mayonnaise.

Potato, carrot and egg salad:

Rinse the cherry tomatoes and divide each fruit into cubes.
Boil the eggs, then force cool. Then peel and cut into cubes.
Squeeze the cucumbers a little from excess liquid with your hands and chop into cubes.
Boil potatoes, cover with cold water. As soon as the root vegetables have cooled, they must be peeled and cut into small pieces.
Drain the carrots in a colander, after the excess liquid has drained, shorten the strips.
Grate the cheese.
Next, lay out the ingredients in layers, coat each of them with mayonnaise: potatoes, cucumbers, eggs, tomatoes. The composition will be completed with cheese and Korean carrots.
Garnish the composition with olives, leave in the refrigerator for 30 minutes and serve.

With funchose

Juicy funchose seems to be added to make the salad perfect. Do you agree? Well, in addition to it, you can find fresh vegetables in it, which will fill the snack with aroma and color.

What you will need:

270 grams of Korean carrots;
1 fresh cucumber;
30 ml soy sauce;
120 grams of rice noodles;
30 ml sunflower oil;
Spices to taste.

How to prepare the salad:

Wash the cucumber and grate it on a Korean vegetable grater.
Squeeze the carrots from the marinade and shorten the strips.
Wash the potatoes, peel and grate.
Marinate it in soy sauce for 30 minutes.
Mix all ingredients, season with oil and sprinkle with spices.

With pork

A truly rich and satisfying salad for all food lovers. Pork is quite high in calories and rich in nutrition. And at the same time he makes such a dish. You should try this.

What you will need:

100 grams of Korean carrots;
20 ml soy sauce;
2 onions;
180 grams of pork;
80 ml sunflower oil;
3 potatoes;
Spices to taste.

Sequencing:

Place the carrots in a colander and drain off excess liquid. Shorten the strips.
Wash the potatoes, cut into pieces, fry until golden brown in a frying pan. At the end of cooking, add salt and pepper.
Peel the onion, cut off the roots and wash. Next cut into small cubes.
Heat a frying pan with oil and fry the onion until golden brown.
While the onions are browning, wash the pork, cut off the membranes and fat, and dry the meat.
Next, cut into cubes and add to the onion.
Fry the fillet until crusty, then cover with a lid and simmer until done.
Next, add the meat and onions to the carrots and potatoes. Season with soy sauce.
Mix everything and you can eat immediately.

A salad of beets, carrots, potatoes and eggs is a storehouse of vitamins and useful elements. Moreover, in addition to these components, we have added many more different ingredients to please your stomachs and drive your taste buds crazy. Be sure to try the potato, carrot, egg salads that we have prepared for you and share with your loved ones. Rest assured, everyone will appreciate a salad with potatoes, carrots, and eggs.

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