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Potato salad with ripe vegetables

Potato salad with ripe vegetables

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A tasty salad with boiled potatoes and baked vegetables. I made the vegetables a day before and because there were quite a few I thought of combining them in a salad, which turned out delicious.

  • 7 potatoes
  • a plate of various baked vegetables: zucchini, kale, peppers, tomatoes, onions, carrots, parsley (you can see here recipe //retete/legume-la-cuptor-51296.html)
  • salt and pepper to taste
  • Mayonnaise:
  • 50 ml milk
  • 100 ml oil
  • A little salt
  • 1 teaspoon mustard

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Potato salad with ripe vegetables:

Put the boiled potatoes in their skins and add a little salt to the water.

When they are cooked and cooled a little, we peel them and slice them in a bowl.

Add the sliced ​​vegetables over the potatoes and salt and pepper to taste.

Prepare mayonnaise: in the bowl of the vertical mixer pour the milk and oil, add a little salt and a teaspoon of mustard and turn on the mixer for 60-90 sec.

Pour the mayonnaise over the vegetables and mix.

Simple and good.

Have the appetite as I had :)

Tips sites


I used a lighter mayonnaise, but you can also make it with egg mayonnaise

Celery salad with apples and nuts

  • 400 g celery root
  • 250 g apples
  • 250 g carrots
  • 100 g walnut kernels
  • 50 g raisins
  • 100 ml oil
  • 50 ml lemon juice
  • parsley leaves and lettuce

Celery and carrots are cleaned, washed and passed through a small grater. Sprinkle immediately with water in which lemon juice has been dripped so as not to oxidize. The apples are washed and passed through a large grater. Raisins are soaked in warm water for half an hour. Prepare a sauce of oil, lemon juice and salt. In a salad bowl, mix the celery, carrot, apple, walnuts and raisins, and then pour the sauce over them. The salad is garnished with parsley leaves and lettuce.

Potato salad with mayonnaise

New potatoes have appeared, so a warm potato salad is more than welcome. Today we offer you a simple recipe potato salad, from a few ingredients, which you can enjoy as such or as a side dish.

When you think about potato salad, & icircti come & icircn mind at & acirctea combinations and assortments, that you do not know which to choose faster. Depending on your tastes, what ingredients you have available and your preference, you can prepare a simple potato salad or one with many ingredients.

But today I promised you one simple potato salad and we will keep our word. You can prepare it with new or old potatoes, but be careful not to make it a kind of sweet potato. It will be best to go out with red potatoes.

  • 700 g potatoes
  • 4-5 sprigs of green onions
  • salt
  • pepper
  • 3 tablespoons vinegar / lemon juice
  • 150 g of mayonnaise

Wash the potatoes and boil them, whole, in a pot with water and a little salt. Boil the potatoes, being careful not to boil them too much and leave a little al dente.

If you use new potatoes, they will need 15-20 minutes to boil. If you use last year's potatoes, they will boil harder. In any case, the potatoes should not be soft, like puree, because they will crumble when you mix the salad.

Allow the potatoes to cool, then cut them into cubes. Finely chop the onion and put everything in a bowl. Add mayonnaise, vinegar, salt and pepper to taste and mix carefully so as not to crush the potatoes.

Serve the salad simple or with a piece of steak or fish.

You have to see it too.

Polenta with ripe vegetables and cheese

We prepared the prepared polenta in a tray and leveled it. We cut pieces of polenta that we will fry on the grill.

Also on the grill, we will fry the tomatoes and green peppers one by one. Chop and mix in a bowl the ripe tomatoes (peel them lightly), green (or red) onions, hot peppers and finely chopped parsley, salt, pepper and a drizzle of oil. We cut the goat cheese or break it into coarse cubes.

When the polenta is fried on both sides, take it off the grill, grease it with a clove of garlic, then put the chopped vegetable sauce and pieces of cheese. Serve the polenta with salsa and cheese immediately.

Thai Beef and Vegetable Salad (Paleo / Keto / Whole30 Recipe)

This Thai beef and vegetable salad is Keto, Paleo, Whole30 and gluten free. It is the kind of recipe that is suitable for everyone and for all diets, and the best news is that it is made in just 20 minutes.

Today I will show you how to make Thai beef and vegetable salad, one of the best diet recipes. And I say this because it is suitable for Keto, Paleo and Whole30 diets.

Ah yes, it was to forget. In addition, it does not contain gluten.

But more importantly, it's super delicious and took me less than 20 minutes to make. This is a great thing if you think that by eating it you can follow 3 diets at the same time.

More healthy salads:

And as you know, when it comes to food there is always a little secret that can make it super delicious.

And I will share with you some very useful secrets to help you make the best beef and vegetable salad you have ever tried.

I will tell you what kind of dressing to use, what to serve it with and how to adapt this Thai beef salad recipe to your tastes.

So, without further ado, let's see how we can turn this food from something mundane to something super delish.

Sauce preparation

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Autumn salad with ripe vegetables

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French potato salad

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Spaghetti with mozzarella meatballs

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Grilled eggplant with garlic

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Chicken roll with bacon

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Lamb salad with herbs

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Vegetable and sausage food

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Bell pepper salad with feta cheese and tomatoes

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Double burger with beef and cheese

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Feta cheese sauce with spinach

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White chocolate cake

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Oriental style baked beef

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Plum sauce

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Sweet soy sauce

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Sos tabasco

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Sos Worcestershire

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Sos Meunière

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Soy sauce

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Sos pesto

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Garlic sauce

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Pork tenderloin stuffed with plums and apricots

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Turkey rolls with ricotta, mozzarella and basil

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The gogonele salad can be prepared in two variants, with the gogonele fried in oil and with the gogonele baked in the oven.

Put a few gogons in a tray or dish of embarrassment and put them in the oven. The bottle of embarrassment is called and written due to the fact that this resistant glass was first produced by the German chemist F.O. Schott, who, together with E. Abbe and C. Zeiss, founded a glass workshop in the German city of Jena (1884). We bake them for approx. 30 minutes until we notice that they have softened and the skin covering them has started to blacken. We take them out of the oven and let them cool, giving them a pinch of salt. When they have cooled, we clean their skin, remove the hard part from the spine and after they drain a little, chop them as we do with the salad eggplant. Finely chop the red onion.

Rub them in a bowl of oil and add the chopped red onion. We taste and season with salt and freshly ground pepper, for personal pleasure. It must be said - use freshly ground pepper but not from the sachet, ready to be ground, because it has lost its properties. This applies to any recipe that requires ground pepper.

In the second variant, chop the gogonelas finely, cubes and temper them in 2-3 tablespoons of oil, until they leave the water to evaporate. We also add chopped onion, chopped dill (I didn't add dill to the first version with the cooked gogonele) homogenize and give it spices to taste.

The gogonele salad is old, from the time when the Romanian decided his microuniverse, establishing the hearth of the village, when the gogonele sat and perched on the twig until it was foggy. This salad, simple and poor, like many other poor dishes, was eaten fasting, with a lot of Romanian breath, much less hypocritical, but much closer to heaven. The most spicy is eaten, with hard, sliced ​​polenta, grilled. From the gogonele, pickled this time, you can also make a meal.

How to cook vegetables

As for the vegetables, they are washed well, then a Teflon grill is used to bake them in the kitchen on the stove. Cut the zucchini into thin slices, sprinkle with salt and let it drain for 30-45 minutes in a colander.

Meanwhile, cook the whole bell peppers on the grill until the skin becomes dark and the core is soft on all sides of the pepper, when the peppers are cooked they are removed on a tray and left to cool. A simpler version of baking peppers is to put them in the oven at medium temperature for 45-60 minutes until they soften, thus getting rid of the worry of periodic turning of the pepper, necessary for even baking on the grill.

Once the peppers are ready, you can start baking the zucchini slices. Place them on the grill and bake on both sides, until the zucchini becomes soft.

Cream soup with ripe vegetables, basil and quinoa

The other day on the highway of the Sun we only talked about the food and how it becomes tasty! Because a pleasant company is when time flies without blinking twice. so it is that while talking to Diana about what and how she cooks, I came up with the idea for a delicious cream soup, because summer is still coming and it seems like the perfect soup for hot days!

Time required: 20 minutes for cooking vegetables

Necessary ingredients:

a tablespoon of dried basil

How come:

Preheated oven at 200gC

I washed the tomatoes and vegetables well and left the potatoes in their skins. I baked them all on a baking sheet until the potatoes were ready, passing the fork test.

Potatoes stuffed with mushrooms & # 8211 Recipes Horia Varlan

13 Saturday July. 2013


  • 1.5 kg of washed and cleaned potatoes
  • ½ of quartered onions
  • A cleaned garlic clove
  • 250 g of washed and cleaned Champignon mushrooms
  • ½ teaspoon chopped parsley
  • A cup of vegetable soup prepared with cube concentrate
  • 2 tablespoons sunflower oil
  • ½ glass of dry white wine
  • ½ teaspoon ground black pepper
  • ½ teaspoon of salt

Tip - choose potatoes that do not crumble, such as red ones.

Cut the potatoes into a thin slice of the flattest part to create a stable surface, then place them face down in a pan, in which you will pour the vegetable soup.

Cover the tray with aluminum foil and place the tray in the preheated oven at 180 ° C. Bake the potatoes for 40-45 minutes, then remove the aluminum foil, checking if the fork enters them easily, then let them cool, draining and reserving the remaining soup.

Meanwhile, finely chop the onion and boil it together with the diced mushrooms in white wine and 3 tablespoons of the soup in which the potatoes were stewed. Also, raise the oven temperature to 210 ° C and sprinkle another tray with a tablespoon of oil.
After the potatoes have cooled, scoop them out with a teaspoon on top, so as to create a hole that does not touch the side edges. When the liquid in which you boiled the mushrooms has evaporated almost completely, add the spices and fill the potatoes using a teaspoon.

Now place the potatoes in the pan, sprinkling them with oil, then brown them in the oven for 12-15 minutes.

Serve the potatoes as a garnish next to fried poultry or large pieces of meat in the oven.