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.

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 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”

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 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. 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!

Cucumbers and potatoes are far from the rarest food combination. It is these components that are often the main ones in cold and warm snacks. They are the ones who can create a gastronomic miracle, make something simple amazingly tasty and very unusual. Due to the fact that the ingredients are very inexpensive, chicken salad with potatoes and cucumbers turns out to be budget-friendly, and despite all its solemnity and uniqueness, it can appear on the table very often.

This salad of boiled potatoes and pickled cucumbers, although considered light, is quite capable of satiating and quenching your appetite. The ordinary bell pepper generously gives it an amazing aroma and creates an amazing colorful atmosphere. In this case, pickled cucumbers allow you to achieve a special taste effect that is simply unsurpassed and unique.

For a salad with potatoes and pickles you need:

• 350 gr. potatoes;
• 200 gr. pickled cucumbers;
• 1 onion head;
• 200 gr. tomatoes;
• 1 bell pepper;
• 20 gr. low-fat sour cream;
• 2 gr. salt;
• 4 gr. pepper;
• 20 gr. greenery

Salad with potatoes and pickles:

1. The potatoes are washed with a brush and immediately placed in a saucepan with water, in which they are boiled without peeling. After this, immediately cool, peel and cut into slices with a knife.
2. The tomatoes are washed, cut in half, removed with a spoon, core with seeds, and cut into small pieces.
3. The onion is freed from the husk and chopped into thin halves of rings on a board and doused with boiling water.
4. The bell pepper is washed and cut, the seeds are removed from it and the veins are cut off, and cut into cubes with a knife.
5. Cucumbers are cut into cubes on a board.
6. Pour all the products prepared for this moment into a salad bowl and pour in sour cream, season and add salt, mix everything with a spoon.
7. The greens are washed and finely chopped, sprinkled on a salad with pickles and potatoes.

Tip: to make the dish even more tender and flavorful, you need to remove the top thin film from the bell pepper. To do this, all you need to do is pour boiling water over it, after which the film can be easily removed.

Potato salad with pickles

Thanks to green beans, this wonderful salad of potatoes and pickles is even more healthy and looks simply delicious. This is a great budget-friendly meal option for every day. With its help, it is not only possible to diversify the menu, but also to give an amazing atmosphere of freshness and undisguised joy.

Required components:

• 250 gr. green beans;
• 250 gr. pickled cucumbers;
• 2 gr. salt;
• 200 gr. potatoes;
• 1 onion head;
• 20 gr. butter

Potato and pickled cucumber salad:

1. The potato tubers are washed with a brush and placed in a saucepan with water, boiled there, and then forced to cool, peeled and cut into small cubes on a board, poured into a bowl and sprinkled with a little cucumber brine.
2. The beans are washed and also boiled in a saucepan with some water. After cooking, drain in a colander and dry.
3. The cucumbers are placed on a board and cut into small cubes with a knife.
4. The onion is cleaned and chopped into thin slices on a board.
5. Pour everything into a bowl with the potatoes, add oil, add salt if necessary and mix with a spoon. Salad with potatoes and pickled cucumber is ready!

Tip: to give the salad a slightly different flavor, you can use pickled cucumbers rather than pickles. They will make the salad not only piquant, but also tender and juicy.

Pickled cucumber salad with potatoes

Pickled cucumber is very easy to prepare, but that is precisely why it can be prepared as often as possible. It turns out to be simply extraordinary, since the contrast of tastes of fresh aromatic cucumbers and already salted ones is incredibly rich and bright. Potatoes make this salad filling, ideal for a light breakfast or dinner.

Required components:

• 300 gr. potatoes;
• 200 gr. lightly salted cucumbers;
• 200 gr. fresh cucumbers;
• 30 gr. green onions;
• 20 gr. mayonnaise;
• 1 egg;
• 10 gr. soy sauce;
• 2 gr. salt.

Salad with pickles and potatoes:

1. The potatoes are washed with an ordinary brush, after which they are boiled in the so-called “uniform”, cooled and this “uniform” is removed from it, cut into thin slices on a board.
2. The egg is boiled and poured with cold water. When it cools, cut into cubes.
3. Fresh cucumbers are washed well, peeled and cut into thin half rings.
4. Wash and cut the cucumbers into thin slices, squeeze them a little with your hands.
5. The green onion is washed, the remaining droplets are shaken off and placed on a board, finely chopped with a knife.
6. Pour all the ingredients into a salad bowl, pour in mayonnaise and soy sauce and mix everything with a spoon.

Tip: to make the salad more filling, you can not only boil the potatoes, but then also fry them in a frying pan with butter. The taste will be richer and the salad will be more satisfying.

Pickled cucumber and potato salad

This salad can rightfully be called special, because among its main components there is herring. It’s strange that to this day this amazingly tasty fish is added exclusively to “Shuba”. You shouldn’t limit yourself to just this, although tasty, but still one dish. This inexpensive and healthy fish should be on the table more often; it is worth using it in other, no less tasty salads.

Required components:

• 400 gr. potatoes;
• 200 gr. herring fillet;
• 100 gr. cucumbers;
• 40 gr. green onions;
• 2 large eggs;
• 100 gr. tomatoes;
• 20 gr. vegetable oil;
• 30 gr. lettuce leaves;
• 30 gr. dill.

Salad with potatoes and pickled cucumbers:

1. The potatoes are first washed with a brush and boiled in their skins, then cooled and peeled, and cut into cubes on a board.
2. Cucumbers are washed and peeled with a knife, cut into thin bars.
3. The herring fillet is placed on a board and cut into small pieces.
4. The green onion is washed and chopped into smaller pieces on a board.
5. The eggs are boiled, then cooled, the shells are peeled off, and cut into cubes.
6. Pour everything into one bowl and pour in sour cream, salt and add pepper, mix with a spoon.
7. Tomatoes are also cut into thin slices.
8. The greens are washed and cut finely on a board.
9. Lettuce leaves are washed and dried.
10. Lettuce leaves are placed at the bottom of the dish and the salad itself is laid out on them.
11. Decorate it with tomatoes and herbs.

Advice: you should take the choice of fish very seriously - the taste of the finished dish depends on it. It is better to choose a lightly salted, non-spicy version. Be sure to check the manufacturing date and expiration date.

Potato salad, pickles

In this case, what can be called special is not the composition of the dish, although it is quite interesting, but the way it is served. This will not be the usual crumbly salad for everyone. From all the products you can create jelly. This dish will attract absolutely everyone’s attention, because such an interesting design can rarely be found on the table, even in restaurants, let alone at someone’s house.

Required components:

• 100 gr. sprat;
• 250 gr. potatoes;
• 150 gr. pickled cucumbers;
• 100 gr. peas from a jar;
• 2 large eggs;
• 60 gr. mayonnaise;
• 10 gr. greenery;
• 2 gr. salt;
• 10 gr. gelatin;
• 120 gr. water.

Potato salad with cucumbers:

1. The potatoes are washed with a brush and boiled in a saucepan with ordinary unpeeled water, then they are cooled and peeled, cut into small cubes on a board.
2. Separately from the potatoes, eggs are boiled in a saucepan, also forcibly, and they are cooled, peeled and cut according to the same principle as potatoes.
3. Both crushed products are poured into a bowl.
4. Pickled cucumbers are placed on a kitchen board and cut in the same way as the previous products.
5. Open the jar of peas and pour the required amount into a colander, rinse and dry there.
6. Cucumbers and peas are also poured into a bowl.
7. They also tear off a jar of sprats, cut off the tails of each of them and then cut them into small pieces with a sharp knife, and also pour them into a bowl.
8. Be sure to wash the greens and chop them finely with a knife.
9. The greens are also placed in a bowl.
10. Place the gelatin in a saucepan and pour some water over it, heat it for about five minutes so that it dissolves, but under no circumstances bring it to a boil.
11. After this, mayonnaise, salt and pepper are added to this liquid and stirred.
12. The products in the bowl are mixed well and placed in special silicone molds.
13. Take a regular spoon and pour a mixture of gelatin and mayonnaise into each mold.
14. Place these molds in the refrigerator. They will need a couple of hours to acquire the desired consistency.
15. Transfer the salad from the molds to a suitable dish.

Only at first glance, a potato, mushroom, pickled cucumber salad may seem very simple. In fact, dishes made from these products are far from primitive. If you wish, in an ordinary kitchen you can create an incredible gastronomic miracle from affordable, familiar products. At the same time, salads can turn out to be both affordable, everyday, and very extravagant, incredibly refined and festive. In this case, not only fresh cucumbers are used, but also pickled, salted, and even combined with each other. Of course, at the same time it is possible to create something new, unique and definitely worth not only attention, but also a pleasant tasting during the most ordinary meal. It is these two simple products that make it possible to create a festive atmosphere every day and not really bother. Indeed, in addition to taste, a salad with mushrooms and potatoes and cucumbers has one more advantage - it is incredibly easy to prepare.

Potatoes rightfully occupy a place of honor on our table. Potatoes contain a sufficient amount of useful substances. It is superior in vitamin C content to onions, grapes and red currants. Potatoes are also a major source of potassium. Potatoes are almost as nutritious as grains. There are not very many proteins in potatoes, but they are better balanced in composition than other vegetables. For complete nutrition, it is enough to eat 100 g of potatoes every day. Eating potatoes in moderation does not pose a threat to your weight.

Potato salads are easy to prepare at any time of the year. Depending on the season, you can use onions or green onions, fresh or dried herbs, freshly picked or canned vegetables. The ratio of products can be changed, it is only important that the basis of the dish is potatoes.

Potato salad with sauerkraut

500 g potatoes, 300 g sauerkraut, 100 g onions, 50 g cranberries, 50 ml vegetable oil.

Cut the boiled potatoes and onions into cubes, add cabbage and cranberries. Pour vegetable oil over the salad and stir. —

Potato salad with sauerkraut and mushrooms

500 g potatoes, 200 g sauerkraut, 200 g champignons, 100 g onions, 50 ml vegetable oil, sugar, salt.

Peel the potatoes, boil, cool, cut into thin slices. Add finely chopped boiled champignons, sauerkraut mixed with sugar, and onions, cut into rings. Stir and season with vegetable oil.

Potato salad with sauerkraut and pickles

300 g potatoes, 100 g sauerkraut, 100 g pickled cucumbers, 50 g onions, 50 ml vegetable oil, salt.

Cut boiled potatoes, cucumbers and onions into cubes, add sauerkraut and salt. Stir and season the salad with vegetable oil.

Potato salad with sauerkraut and apples

300 g potatoes, 200 g sauerkraut, 100 g green apples, 50 g onions, 50 g cranberries, 50 ml vegetable oil, 50 g parsley, salt.

Boil the potatoes, cool, cut into strips. Add coarsely grated apple, sauerkraut, finely chopped onion. Salt the salad, season with vegetable oil, mix, put in a salad bowl and sprinkle with cranberries.

Potato salad with avoi cabbage

300 g potatoes, 300 g savoy cabbage, juice of 1 lemon, 50 g horseradish, 50 ml vegetable oil, ground black pepper, salt.

Cut boiled potatoes into strips. Shred and lightly simmer the cabbage. Mix the prepared ingredients, add finely grated horseradish, salt and pepper, season the salad with lemon juice and oil.

Potato salad with beets

500 g of boiled potatoes, 25 g of horseradish, 200 g of boiled beets, 50 ml of vegetable oil, salt, ground black pepper - to taste.

Peel the boiled potatoes and beets and cut them into small cubes, add grated horseradish, salt, pepper, season with vegetable oil, mix well and soak the salad for 1-2 hours.

Potato salad with beets and cabbage

500 g potatoes, 200 g beets, 100 g cabbage, 25 g parsley.

For the marinade: 6 tbsp. spoons of vegetable oil, 6 tbsp. spoons of vinegar, 4 tbsp. spoons of water, 1 teaspoon of mustard, black pepper, salt - to taste.

Cut the boiled potatoes into cubes. Season the potatoes with 2 tbsp marinade. spoons of water, 2 tbsp. spoons of vinegar, mustard, salt and 2 tbsp. spoons of oil. Peel the boiled beets and cut into slices 1 cm thick. Season with the same marinade, but instead of mustard add a little pepper. Season the cabbage, cut into strips, with a mixture of oil and vinegar (2 tablespoons each), sprinkle with finely chopped herbs, add salt and stir. Leave the vegetables prepared in this way for 1-2 hours, then place the potatoes in a heap in the middle of the dish, arrange beet slices around and make a wreath of cabbage.

Potato salad with beets and mushrooms

300 g potatoes, 100 g beets, 100 g mushrooms, 100 g apples, 50 g onions, 50 g cranberries, 50 ml vegetable oil.

Cut boiled potatoes, beets and mushrooms, as well as apples and onions into cubes. Combine and add cranberries. Season the salad with vegetable oil.

Potato salad with beets and beans

500 g potatoes, 100 g beets, 100 g white beans, 50 ml vegetable oil, 1 tbsp. a spoonful of vinegar, herbs, pepper, salt.

Peel boiled potatoes and beets in their skins, cut into cubes, add boiled beans, herbs, pepper, salt, vinegar, oil. Mix all salad ingredients.

Potato salad with tomatoes and green peas

300 g potatoes, 100 g green peas, 100 g tomatoes, 50 ml vegetable oil, dill, salt to taste.

Add salt and mix boiled and diced potatoes, green peas and finely chopped tomatoes. Season with vegetable oil. Sprinkle with finely chopped dill and serve the salad.

Potato salad with tomatoes and eggplants

300 g potatoes, 100 g eggplants, 100 g tomatoes, 50 g horseradish, 50 ml vegetable oil, herbs, salt.

Boil potatoes in their skins and cut into cubes. Cut the tomatoes into thin slices. Peel raw eggplants and cut into small cubes. Grate horseradish on a fine grater. Mix all products, add salt and season with vegetable oil. Decorate the salad with greens.

Potato salad with tomatoes and cucumbers

300 g potatoes, 100 g cucumbers, 100 g tomatoes, 100 g green onions, salt to taste, 50 ml vegetable oil, dill, 10-12 green salad leaves - for decoration.

Cut boiled potatoes and onions into cubes. Cut tomatoes and cucumbers into slices. Mix everything and add salt. Place green lettuce leaves on a plate and place the salad on them. Season the salad with vegetable oil, sprinkle with dill.

Potato salad with tomatoes, cucumbers and sweet peppers

300 g potatoes, 50 g sweet peppers, 100 g tomatoes, 100 g cucumbers, 50 g onions, 50 ml vegetable oil, salt, 30 ml vinegar, dill, parsley, celery - to taste.

Peel the boiled potatoes and cut into strips. Cut the tomatoes into slices, cucumbers into slices, onions and peppers into half rings, add salt, vinegar, herbs. Mix all salad ingredients. Place in a salad bowl and season with oil.

Potato salad with tomatoes, cucumbers and radishes

300 g potatoes, 100 g radishes, 100 g cucumbers, 100 g tomatoes, 10-12 green salad leaves, 25 g green onions, salt, herbs - for decoration.

Cut boiled potatoes, fresh cucumbers, tomatoes and radishes into slices. Mix with lettuce leaves, cut into 3-4 parts, onion, cut into rings. Season with vegetable oil. Decorate the salad with greens.

Potato salad with tomatoes, cucumbers and beans

300 g of new potatoes, 100 g of cucumbers, 100 g of tomatoes, 100 g of boiled beans, 25 g of green onions, 50 ml of vegetable oil, salt - to taste, herbs - for decoration.

Finely chop the boiled potatoes, cucumbers, tomatoes, onions, add beans, add salt and mix. Season the salad with vegetable oil. Decorate with greens.

Potato salad with salted tomatoes

300 g potatoes, 2 firm salted tomatoes, 50 g onions, salt, juice of 1/2 lemon, 50 ml vegetable oil, dill and celery.

Boil potatoes in their skins, peel and cut into thin slices. Cut the tomatoes into large slices. Cut the onion into half rings. Mix the prepared products, add salt, add chopped herbs, sprinkle with juice squeezed from half a lemon. Season the salad with vegetable oil.

Potato salad with fresh cucumbers

800 g potatoes, 1 cup vinegar, 1 clove garlic, 25 g celery root, 50 g onions, 75 ml vegetable oil, parsley, fresh cucumbers, capers, salt, ground black pepper.

Boil the potatoes in their skins, quickly peel them and cut them into slices while hot, add a little salt. Sprinkle with chopped onions, pour in vinegar, preheated with chopped garlic and finely chopped celery. Mix everything thoroughly, let the vinegar absorb, drain off the excess, and pour in vegetable oil. Add finely chopped parsley, fresh cucumbers, sliced, finely chopped capers, and pepper to the salad. Mix carefully and transfer to a salad bowl.

Potato salad with vegetables

500 g potatoes, 100 g celery root, 100 g cucumbers, 100 g sweet peppers, 100 g radishes, 50 g onions, 1 tbsp. a spoonful of wine vinegar, 50 ml of vegetable oil, ground red pepper, salt.

Boil potatoes and celery, cool and peel. Cut all vegetables into small cubes and mix. Mix vegetable oil with spices and wine vinegar. Season the salad with the prepared sauce, mix gently, and place in a salad bowl,

Potato salad with canned cucumbers

300 g potatoes, 200 g pickled or pickled cucumbers, salt, pepper, 50 g dill, 50 ml vegetable oil.

Boil the potatoes in their skins, peel, cool and cut into slices. Also cut the cucumbers into slices. Combine the products, add finely chopped dill, pepper, salt to taste, mix and season the salad with vegetable oil.

Potato salad roll with pickles

600 g potatoes, 200 g green onions, 2 cloves garlic, 2 tbsp. spoons of finely chopped dill, 200 g of pickled cucumbers, 100 ml of vegetable oil, salt to taste.

Pound the peeled boiled potatoes well into a homogeneous mass with a wooden pestle, add finely chopped onion, grind garlic with salt, 1 tbsp. a spoonful of dill, 50 ml of vegetable oil and mix well. Add diced pickles to the cooled mass, add salt and mix well. Form a roll from the resulting mass, place in an oval dish, pour over vegetable oil and sprinkle the salad with finely chopped herbs and onions.

Potato salad with canned cucumbers, peas and peppers

300 g potatoes, 100 g canned sweet peppers, 100 g canned green peas, 100 g pickled or pickled cucumbers, 50 g carrots, 50 g onions, salt to taste.

Boil potatoes and carrots, cool, peel and cut into cubes. Also cut cucumbers, sweet peppers and onions. Combine the prepared products, add green peas, salt, mix the salad and season with vegetable oil.

Potato salad with canned cucumbers and carrots

300 g potatoes, 100 g canned cucumbers, 100 g carrots, 50 g onions and 50 g green onions, 50 ml vegetable oil.

Cut boiled potatoes and canned cucumbers into strips, grate raw carrots on a coarse grater, cut onions into half rings. Salt the chopped vegetables, mix, season with vegetable oil. Before serving, sprinkle the salad with chopped green onions.

Potato salad with pickled cucumbers and apples

500 g potatoes, 50 ml water, 50 ml vinegar, salt, pepper, 1 tbsp. spoon of sugar, 100 g onions, 100 g pickled cucumbers, 200 g apples, 50 ml vegetable oil, 2 tbsp. spoons of finely chopped green onions.

Peel the potatoes, boiled in their skins, and cut into circles. Bring water with vinegar, salt, pepper, sugar, diced onion to a boil, let it simmer a little, pour it over the potato slices and let it soak well. Cut cucumbers into slices, apples into slices. Combine cucumbers and apples with potatoes, pouring vegetable oil over everything. Add chopped green onions to the salad, mix everything, and let the salad soak in the dressing again.

Potato salad with pickles, apples and beets

500 g potatoes, 100 g pickled cucumbers, 100 g apples, 100 g young beets, 50 g onions, 50 g parsley, 50 ml vegetable oil, 1 tbsp. spoon. vinegar, salt - to taste.

Bake well-washed potatoes in the oven. Peel the cooled potatoes, cut into small cubes and mix with diced cucumbers, finely chopped onions and herbs. Cut the apples and beets into strips, add to the salad and add salt. Dress the salad with vinegar and oil.

Potato salad with apples and nuts

400 g potatoes, 100 g walnuts, 100 g apples, 30 ml vinegar, 50 ml vegetable oil, salt and ground black pepper.

Cut the boiled potatoes into slices, add peeled and sliced ​​apples and finely chopped nuts. Season the salad with a sauce made from vegetable oil mixed with vinegar, salt and pepper. Cool well and serve, garnishing the salad with nuts.

Potato salad with apples and celery

300 g potatoes, 200 g apples, 100 g celery root, juice of half a lemon, 1 tbsp. a spoonful of mustard, 50 ml vegetable oil, salt, pepper.

Bake washed and dried potatoes in the oven, peel, cool and cut into strips. Cut the celery into very thin strips or grate it on a coarse grater. Peel the apples and cut into slices. Combine the prepared products, salt and pepper. Season the salad with a mixture of vegetable oil, lemon juice and mustard.

Potato salad with apples and green salad

450 g potatoes, 200 g apples, 50 g celery root, 100 g green salad leaves, 30 ml vinegar, 50 ml vegetable oil, parsley, salt to taste.

Boil the potatoes, cool, peel and cut into slices. Cut apples, peeled and cored, into slices, celery into strips, green salad into wide strips, leaving a few leaves for salad decoration. Combine the prepared products, add salt, season with vinegar and vegetable oil. Mix well and place in a salad bowl on a heap of lettuce leaves, garnish the salad with parsley sprigs.

Potato salad with apples, celery and green salad

300 g potatoes, 100 g apples, 100 g celery root, 100 g green salad, salt, 30 ml vinegar, 50 ml vegetable oil, 25 g dill.

Boil potatoes and celery in salted water. Peel and core apples. Cut vegetables and apples into cubes. Cut green salad into thin strips. Mix everything, add salt, vinegar and vegetable oil. Place in a salad bowl, sprinkle with dill.

Potato salad with apples and green peas

300 g potatoes, 100 g apples, 100 g canned green peas, 50 ml vegetable oil, 2 tbsp. spoons of finely chopped parsley and celery.

Cut boiled potatoes and apples into cubes, add green peas. Add salt. Mix the salad and season with vegetable oil. Sprinkle with herbs.

Potato salad with apples and pickles

300 g potatoes, 200 g apples, 100 g pickles, 50 ml vegetable oil, 30 ml vinegar, salt, black or ground red pepper, 50 g onions.

Mix diced boiled potatoes, apples and cucumber. Pour a mixture of vegetable oil, vinegar, salt, pepper and finely grated onion over the salad and let it soak a little.

Potato salad with pickled apples

200 g potatoes, 200 g soaked apples, 50 ml vegetable oil, herbs, salt.

Cut boiled potatoes and apples into cubes and add salt to taste. Season the salad with vegetable oil and sprinkle with finely chopped herbs.

Potato salad with walnuts

500 g potatoes, 50 ml wine vinegar, salt and ground black pepper - to taste, 50 ml olive or other vegetable oil, 1 head of lettuce, 100 g chopped walnuts.

Boil the potatoes in their skins, cool, peel and cut into cubes. In a small bowl, whisk together vinegar, salt and pepper, and beat in oil. Drizzle 1/3 of the dressing over the potatoes and toss gently. Wash and dry the lettuce leaves thoroughly. Tear large leaves in half. Before serving, toss the leaves with 1/4 of the dressing. Arrange the leaves on a plate. Drizzle the remaining dressing over the potatoes. Add walnuts, reserving some for decoration. Mix carefully. Post potato salad on the leaves. Garnish with remaining walnuts.

Potato salad with nuts and raisins

300 g potatoes, 100 g chopped walnuts, 50 ml vegetable oil, salt, pepper, 50 g raisins.

Cut boiled potatoes into slices. Place the potatoes in a salad bowl in layers, sprinkling each layer with salt and pepper, nuts and vegetable oil. Place pre-steamed and dried raisins on top of the salad.

Potato salad with oranges

400 g potatoes, 200 g oranges, 50 ml olive oil, sugar, ground black pepper - to taste, 50 g walnuts, green salad leaves - for decoration.

Cut the boiled potatoes into cubes. Chop the nuts. Finely chop the oranges and sprinkle with sugar. Combine all the ingredients for the salad, mix, salt, pepper, season with olive oil, place on lettuce leaves, sprinkle with nuts.

Greek Baked Potato Salad

900 g potatoes, 16 shallots or 8 small white onions, 1 teaspoon salt, 3 tbsp. tablespoons olive oil, 250 g green beans, 1 tbsp. spoon of lemon juice, 1 teaspoon of mustard, 75 g pitted olives, 4 tbsp. tablespoons chopped oregano, mint or parsley, 50 g pine nuts.

Heat the oven to 220° C. Peel and cut the white onion in half (leave the shallots whole). Cut the potatoes into 1 cm thick slices. Mix the onion, potatoes, salt and 1 tbsp. spoon of butter on a large baking sheet. Roast in the oven for 30 minutes. Then add green beans and 1 more tbsp. a spoonful of butter. Roast for another 15 minutes until the vegetables are soft. To prepare the dressing, mix lemon juice, mustard, herbs, olives and the remaining oil. Place the fried vegetables in the bowl with the dressing and mix thoroughly. Before serving, place the potato salad on a serving plate or large flat plate and sprinkle with pine nuts. The salad can be served hot or chilled.

Baked potato, beet and onion salad

900 g potatoes, 12 unpeeled cloves of garlic, 2 tbsp. spoons, fresh rosemary, rosemary sprigs, salt, ground black pepper and 2 tbsp. spoons of olive oil; 200 g small onions, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 350 g of small beets, salt, ground black pepper and 1 tbsp. a spoonful of olive oil, 50 ml lemon juice, 25 g of a mixture of fresh herbs.

Preheat the oven to 190°C. Cut raw potatoes in half or into 4 pieces lengthwise. Stir in potatoes, garlic, oil, rosemary, salt and pepper. Arrange the vegetables on a baking sheet in a single layer. Stir in onion, oil, salt and pepper and place on another baking sheet. Mix the beets, oil, salt and pepper and place on a third baking sheet. Cover each baking sheet tightly with foil and bake the vegetables until soft, 35-40 minutes. After 20 minutes, remove the foil from the baking sheet with potatoes so that the potatoes and garlic brown. Drain the juice from the trays with beets and onions and add lemon juice. Arrange the roasted vegetables on a platter around a mound of fresh herbs. Drizzle dressing over vegetables. Serve the salad at room temperature.

Fried potato salad with beets and carrots

300 g potatoes, 100 g beets, 100 g carrots, 50 g onions, 100 g green peas, 50 g parsley, dill and basil, 100 ml vegetable oil for frying, ground red pepper, cumin, cloves, salt.

Peel the potatoes, cut into long thin strips, dry with a napkin. Boil carrots and beets, cool, cut into strips. Cut the onion into rings. Add a mixture of all spices to hot vegetable oil, fry the vegetables in small portions one at a time (potatoes, carrots, onions, beets), let the excess oil drain. Mix the cooled prepared vegetables, place on a dish, sprinkle the salad with green peas and garnish with herbs.

Of course, Lent imposes many restrictions, and sometimes it seems that it is impossible to come up with something new from such a narrow set of products. And here various spices and seasonings come to the rescue. Try a lean salad of potatoes and pickles with a spicy dressing of mustard seeds and olive oil. And you will see how an ordinary dish will sparkle with new flavor notes.

How to make a salad with potatoes and green peas

Ingredients:

• potatoes - 3-4 medium tubers
• pickled cucumbers - small jar 300-400 g.

(together with the brine, it will be useful for preparing the dressing)

• canned peas - 100 gr.
• onion – 1 medium onion
• ready-made mustard seeds - 1 tbsp. spoon
• vegetable oil, any to your taste - 2-3 tbsp. spoons
• dill or parsley for garnish

Preparation:

1. Wash the potatoes and let them boil in their skins.

2. In the bowl where the salad will be prepared, mix mustard, vegetable oil and 2-3 tablespoons of cucumber brine. You can take any oil to your taste, it can be sunflower, sesame, grape or olive, depending on this, the salad will acquire different flavors.
If you don't really like the taste of vegetable oil, then use refined oil. Instead of grain mustard, you can use regular ready-made mustard, then its quantity should be less, focus on your taste, adding mustard a little at a time.

3. Peel the onion and cut into half rings. To give it an unusual shape, you can cut the onion lengthwise, then you will get thin and long onion strips. Place the onions in the prepared dressing and let marinate a little. There is no need to wait specially, just while the onions are pickling you can do the rest of the products.

4. Cool the boiled potatoes and peel them. The salad should be in a “rustic” style, so potatoes and cucumbers must be cut into not too small cubes. Pickles can be replaced with olives, as in

5. Mix potatoes and cucumbers in a bowl with dressing, add green peas. Taste for salt, although you most likely won’t have to add salt, since most products are already salted. The salad must be allowed to stand for a while so that the potatoes are saturated with the aromatic dressing; 30 minutes is enough for this.
Serve potato and pickled cucumber salad, garnished with chopped herbs.

6. This potato salad is also good as an independent dish for consumption during Lent. It is quite filling, and thanks to peas, the salad contains proteins that are so scarce during the Lenten period. And in normal times, potato salad can be an excellent side dish for meat dishes.

We suggest you try one more recipe.

After reading the name of this salad, I remembered difficult times when there was nothing on store shelves except pickled cucumbers. And from what was there, you can prepare the simplest salad with potatoes and pickles, which will both satisfy and diversify the current pickles with delicacies. A sort of peasant version.

I imagine the base of a potato salad with pickles, but you can add all sorts of cute additions to it - olives, mushrooms, greens, Korean carrots, peas, whatever you want.

We will need such products.

Onions - you can take red ones, or regular ones - cut into thin quarter rings, rinse in cold water, kneading them thoroughly. Then pour cold water again, adding a little vinegar, leave to stand while other ingredients are chopped. This step can be omitted if the onion is not bitter or you do not like the sour taste.

Pickled cucumbers, from a barrel, cut into small strips.

Peel the boiled potatoes with their skins and cut them into not very small pieces - larger than those on Olivier.

Combine the chopped products in a salad bowl, add pickled onions, thoroughly draining the water. I also added green onions, but this is only for color and does not affect the taste. Spice up. I did not add salt due to the presence of pickles.

Salad with potatoes and pickles is ready! You can serve it with meat or fish.