Potato salad with peas and cucumber. Potato salad with green peas as in kindergarten

Potato salad with green peas how in children's garden. Routing №23:

Potato salad cooking technology with green peas as a kindergarten:

If we talk about the number of ingredients "on the eye", then it is about 2 medium potatoes, 1 carrot, from three to six spoons of canned peas, a third of a long cucumber, a large bunch of green onions and a pair of tablespoons of vegetable oil.

According to the cooking technology of potato salad with green peas, as in kindergarten salt in the recipe is not provided. But without it, in my opinion, the taste is very simplified. I think that a pinch of salt is unlikely to hurt someone, so you can add it if desired.

Potatoes and carrots are rinsed under running water and boil to readiness, about 25-30 minutes. If the plug is free to enter a vegetable, then it is ready.

Water drain, give vegetables to cool and remove the skin. With cucumber thinly cut the peel.

Prepare ingredients for salad. Cucumber, potatoes and carrots cut into a small cube. Green onions too finely chop.

Combine all vegetables in a bowl: cucumber, potatoes, carrots, a little salt, if you still decided to add it, canned peas and vegetable oil.

On the technology of canned polka dots, it is necessary to warm up, cool and after adding to the salad. I put this item. If you want to strictly follow the technology, then just fill the polka dots for 30 seconds with hot boiled water, after drain it and let the pea cool.

For these qualities, many appreciate it and are happy to use not only in the role of a garnish for lunch or dinner, but also in the role of one of the main ingredients of vitamin salads. Recipes of salads with peas are unique and diverse. Probably, every mistress has its own recipe for the preparation of such a kushan. The fact is that green peas is a universal thing, easily combined with huge number Products.

The five most commonly used ingredients in recipes:

These include any meat (pork, beef, lamb, bird), river and sea \u200b\u200bfish, seafood (shrimp, squid, mussels), various vegetables (cucumbers, onions, potatoes, coarse, carrots), fresh, roasted or pickled mushrooms of all varieties, eggs, ham, etc. In the form of refueling to such culinary masterpieces You can use everything that the soul will wish: from sunflower oil and lemon juice Before sour cream, natural yogurt and mayonnaise. The peas easily takes any combination, and such salads are not only prepared quickly, but also look very colorfully, beautiful and appetizing. Guests and households will appreciate this original and satisfying dish.

A very tasty alternative to Salat is potato Salad with Green Peas Recipe With the photo we offer and you. It is easier, faster in preparation, but tasty and nutritious. At the heart of this salad use boiled potatoes and carrots, which, in combination with green peas, look very appetizing and tasty. In this salad, if there is, you can use more pickled cucumbers, but we will show the recipe without them. For more feedback, we use boiled eggs that will not only make it more nutritious, but also more creamy. Onions are not used in the salad, so you can eat it in the morning and at lunch at Lunch. This salad will be very tasty in combination with fried meat or some meat dish.

Ingredients for potato salad with green peas

Method for cooking step-by-step potato salad with green peas

Salad perfectly suitable for snacks like separate dish For lunch, as well as a garnish for meat. Bon Appetit!

Recipes of which contain peas. Of course, these are not all ingredients, we will dilute them with various products for taste, diversity, colors, flavor and saturation. But these two products will still be the main.

Unusual and incredible and peas, of course. Rice noodles rice noodles have been added to the potato attack, and all the classical soy sauce.

What will take:

110 grams of rice noodles;
60 grams of greenery;
60 ml of olive oil;
1 large cucumber;
2 slices of garlic;
45 ml of soy sauce;
2 tomato;
60 grams of green peas;
2 potato tuber;
1 Sweet Picker.

Potato and peas salad:

Rice noodles to cook until full readiness.
Clear garlic from the peel and cut off the dry roots.
Olive oil warm up in a frying pan and fry garlic to rosy in it.
Next Garlic pull out and fry to ruddy colors in garlic oil rice noodles.
Delight to noodle salt and black pepper.
Tomatoes wash, make crosses on the skin.
Boil the casserole with water and lower the tomatoes for two minutes.
Then lay out the fruits immediately into the cold water and with the help of this procedure to remove the peel.
Next, spoon pull the seeds, membranes and juice.
Tomato fillet cut into cubes.
Pickpit to slip, remove the seeds and the membrane, the pulp cut into straw.
Cucumber washing, if necessary, clean from the peel (for example, if it is baptized) and grate it with the help of a grater.
Moose potatoes.
Next Potatoes pour water and cook until readiness. Then cool and cut into cubes.
Greens Solve and finely chop it.
Potatoes connect with noodles, cucumbers, tomatoes, pepper, peas.
Salad fill the soy sauce and sprinkle with greens, mix and serve.

Tip: Simple rice noodles can be replaced with glass (funcho).

Potato salad with green peas

Really rich, bright and. At first, the list of ingredients will seem too long and almost impossible. But it is only worth starting and everything will work out!

What will take:

230 grams of shrimp;
45 ml of olive oil;
2 avocado;
15 ml of lemon juice;
2 carrots;
5 ml of white wine vinegar;
2 cucumbers;
15 grams of dry mustard;
1 bank green peas;
1 cup of cashew nuts;
2 eggs;
1 potato tuber;
1 bulbs.

Recipe Salad with Potato:

Clear carrots, wash it out and omitted into the saucepan, pour it with water and remove on the stove.
Cook root up to readiness.
When carrots are already soft, drain the water and cool.
Next, cut root blocks.
Shrimps defrost if they are frozen, rinse them.
Boil the casserole with water, you can add several lemones.
Put shrimp in boiling water and cook them for more than four minutes.
Next to merge them on a colander and wait until you cool.
Cooled shrimps clean from the shelters, tails, heads and from each carcass pull out the intestine.
Wash eggs, omit into the water and cook them in boiling water fifteen minutes to a solid middle.
Next, they shift them into cool water, cool, clean and cut into cubes.
Avocado must be flushed and parted to grind the flesh.
To do this, the pulp must be cut to the bone, and then turn the knife along it.
As a result, you have two halves, with ease with the skin, provided that the fruit ripe well and did not have time to perch.
If the peel does not come off, cut off with a knife or vegetable.
Power avocado chopped into cubes.
Cucumber wash, crush.
Clear potatoes from the peel, grind and rinse from starch.
Cubes boil until readiness.
Leek Clear from the peel, cut the roots and wash the head. Next to cut it with small cubes.
In the bowl, connect polka dots, carrots, eggs, shrimps, potatoes, onions.
There are also send cucumbers and avocado with mayonnaise and spices.
But in order to cook mayonnaise, you have to work a little bit. Combine olive oil, lemon juice, wine vinegar And dry mustard.
Bring the mass to homogeneity.
Cashew rinse and soak in clean cold water for three hours.
Pick up wake-up nuts in a blender, having survived them in advance.
Pour the components that were connected in advance for mayonnaise.
Mass to kill in homogeneous, but if necessary, add one tablespoon of cold water.
Salat give to impregnate one hour and then serve it.

Tip: Avocado can be cleaned in another way. Make on the halves slots in the form of a grid to the peel itself and with the help of a spoon pull out ready-made cubes.

Salad Recipe with Potatoes

In its composition, quite ordinary, but we added salty pistachios into it. They make salad so tasty that you just can not stop. Carrots, cheese, polka dot, eggs, potatoes and homemade mayonnaise. It is worth trying.

What will take:

2 small carrots;
170 ml of home mayonnaise;
120 grams of pistachios without shells;
4 chicken eggs;
1 bank peas;
2 potato tuber;
80 grams of solid cheese.

Cooking Salad:

Carrots wash and clean it from the peel, omit into the saucepan and pour water.
Remove the saucepan on the stove and bring the carrot to a boil.
Next, it needs to be checked and when carrots will already become soft, drain water from it and cool the root.
Then cut them with cubes.
Pickup poured on a cutting board and sharp knife to crush them with rude pieces.
Eggs omit to the scene and pour water.
Send them to the stove and cook to a solid middle of about fifteen minutes in boiling water. Next, the bay of cold water, cool, clean and cut into cubes.
From the peas drain the liquid.
Cheese to grind with a grater.
Potatoes wash and pour water, remove on the stove.
Boil it in uniforms to full readiness, periodically checking the softness of the knife with the tip.
Next roots clean and crush cubes.
In the Saladka collect potatoes, peas, carrots, eggs, nuts, cheese.
Fill all homemade mayonnaise and spices, mix and carry to the table.

Salad with potato and peas

This root plant will make a salad even referring than it can be. So. It can eat as a full-fledged dish or a couple of spoons to eat for dinner. The dish is obtained saturated and incredibly tasty. It must be trying!

What will take:

230 grams of liver;
2 branches of parsley;
130 grams of peas;
45 ml of sunflower oil;
2 pickled cucumbers;
70 ml of mayonnaise;
1 bulb;
2 slices of garlic;
1 potato;
1 carrot.

How to cook salad:

Wash the liver, cut off the films and fat, dry napkins.
In the skillet, heat the oil and put the liver there.
Fry it to a crust from all sides, and then under the lid put out about ten minutes, interfering periodically.
Finished liver cut into cubes or straw.
Petrushki slip and lies finely chop.
Cucumbers get rid of the ends and cut them into their cubes.
Leek Clear from the peel and cut off its roots, wash the head.
Next, the onions are crushed with small cubes.
Clear garlic from the peel and cut dry roots, grind the slices with a convenient method.
Potatoes wash and pour water, send to boot on the slab to complete readiness.
From the finished root roots to drain the water, cool, and then clean and cut into cubes.
Carrot cut into cubes and extinguish until soft on the oil after the liver.
Connect the liver, parsley, peas, onions, cucumbers, garlic, potatoes and carrots.
Fill mayonnaise salad, you can add spices to taste, mix and get ready.

Tip: In this case, we used a chicken liver, but you can take any other way to your liking and opportunities. remember, that chicken liver The cheapest and is preparing faster. At the price of the next - pork, but it can have a specific smell and taste that needs to be able to withdraw with spices and marinades. Well, the beef liver is the most expensive. The choice is yours.

Salad with peas and potatoes

Very modest salad in its composition, but with incredibly rich and tasty refueling. Together they create something incredible and unforgettable. Prepare right now and make sure that yourself.

What will take:

3 eggplant;
75 grams of mayonnaise;
2 potato tuber;
120 grams of peas;
180 grams of chickpea.
For refueling:
1 bundle of kinse;
3 grams of paprika;
1 parsley branch;
3 grams of zira;
2 garlic teeth;
60 ml of olive oil;
30 ml of citrus juice (lemon / lime);
2 chopping salts;
30 ml of wine vinegar.

Sequencing:

Nut soak in cold water all night.
Then rinse the beans and boil them until readiness. Usually it is an hour and a half.
Nut to merge on a colander and cool it.
Eggplant wash and cut into cubes.
Heat the oil and fry eggplants to rosy from all sides.
Then cover the frying pan with a lid and stew eggplants for another fifteen minutes, periodically interfering with a spatula.
Parsushka and Kinza to slip, finely chop them.
Clear garlic from the peel, chop it in a convenient way.
Potatoes wash and boil it until readiness, then cool and cut into cubes.
In the pile mix paprika with salt and zila. Add crushed garlic, kinse and parsley.
There are also injected mayonnaise, lemon juice and wine vinegar. Mask mix well until uniformity.
Close to combine with eggplants, peas and potatoes, pour all the refill, mix well and remove into the refrigerator for two hours. Then serve.

Salads S. potato mashed potatoes It turned out, incredible, different and nothing like each other. You should try everyone, thereby surprising our receptors unforgettable tastes and aromas. Prepare with love and pleasure, only then you can enjoy the result.

By tradition, I invite friends for Labor Day. By tradition, we make a barbecue and potato salad. In this weekend, labor day and thirty-perduss heat coincided, so my menu, mainly consisted of cold dishes and vegetables. Exception - grilled fried delicious medallions in bacon. A healthy start served as a refreshing cucumber Gaspacho.

Since Zucchini-eggplant-peppers-tomatoes - I have already prepared all this, for potato salat I decided to use something non-repellent in other dishes, but at the same time bright and easy. This was something green peas.

Salad turned out to be glory - elegant, wonderful taste and fragrance. Gorious and warm and cold.

Potato salad with green peas

Ingredients

7 50 g potatoes
3-4 celery sticks, finely cut
1/3 - ½ cup of finely chopped sweet refont or red bow (see Soviet)
1 - 1 ¼ cup of young green peas (you can ice cream)
½ -1 chili pen (preferably red), finely cut
4 tbsp. Capers.
4 tbsp. finely chopped green parsley
4 tbsp. Discovered greenery dill

For refueling:

¼ Cups Olive Oilextra Virgin.
1-1 ½ t.L. Grainy Dijon Mustard
1 clove of garlic, skip through the press or very finely cut
1 tbsp. white wine or white balsamic vinegar (or mixture of vinegar and lemon juice)
1 tsp. Honey (to taste)
Salt
Ground black pepper

Cooking

Prepare potatoes "in uniform": pour cold water, bring to a boil and cook until readiness. Cool so that you can take in hand. Clean and large cut.

Green polka dot blanches in boiling water 3-4 minutes.

While cooks potatoes, prepare the rest of the vegetables and the dressing.

Fold all the ingredients (part of the dill) for salad in a bowl. Pour refueling, mix, shift to the salad bowl and sprinkle with the remaining dill on top.

Let it be at room temperature. I covered the salad by the food film to preserve heat and concentration of flavors.

Tip:

If you use the usual onion, it is better to pour it with boiling water for 1-3 minutes, then water to merge.