Easy Potato Salad Recipe
Potato Salad first came in the late nineteenth century. At that time potato salads were made by boiling potatoes, adding salt, vinegar, olive oil, and other spices. Due to the growing popularity of Maine’s, this dash-potatoes salad has evolved into the present state.
Potato Salad is always available in supermarkets’ food section.Furthermore, potatoes are commonly used to salads in the sandwich. Potato and Matinees are good with Bread.
- Components (for four people)
- Three potato (four hundred grams)
- One third carrot (40 grams)
- A small, thin gray
- Base gram onion
- A tea spoon vinegar (better rice is a vinegar)
- One third teaspoon salt
- Black paper
- For dressing
- Seventy gram maize
- A tea spoon is simple, french-style mood
- Half tea spoon sugar
Peel the potatoes and cut them in four parts. After that, starting from the end of each section cut two tensed cubes in thick pieces. Take water in the water for one or two minutes for a pot of potatoes. Similarly, after peeling the carrot and cutting it into four parts, cut it in five mm thick pieces.
Put potatoes and carrots in a stammer covering carrots, till they become soft, give steam for six to twenty minutes. Remove them from the steamer. Put a teaspoon vinegar, one third teaspoon salt, and some little pepper in the potatoes. Add half the pieces of steamed potatoes with quartz. Take half the pieces. Let potato and carrots cool at normal temperature.
Cut the onions a bit, plus cut the diameter in one mm thick pieces. Put the onions in a bowl and fry them with a little salt. Put the pieces of onion lightly in pieces of pieces and keep them for about five minutes until they are soft. After that dig out and remove extra moisture.