Ingredients

How to make it

  • 1. If you use beans, start to prepare the salad at advance. First of all soak the beans for 10-12 hours. If you plan to prepare the salad in the morning, put it to soak in the evening before. If you think of cook it at the evening, soak the beans in the morning. But if you have forgotten to do it, it isn’t any problem – just pour beans over with boiling water and it’ll be ready for cooking in 1 hour.
  • 2. When the beans get bigger, put it to boil (about 1 hour). You can use green tinned peas instead of beans – naturally, it isn’t necessary soak and boil it.
  • 3. Boil the potatoes in their jackets and the carrot.
  • 4. Peel the onion skin off and chop the onion finely.
  • 5. Peel the field mushrooms, wash them and cut into slices (there is no need to peel their skin off before, if they are small and young, with firm fresh).
  • 6. Stew the onion for a while. When it becomes half-transparent, add the mushrooms and go on stewing about 15 minutes, stirring in from time to time. In 1 or 2 minutes before terminate, add salt and cilantro powder.
  • 7. Get the mushrooms out and leave them to chill. If you don’t plan to eat whole the salad during 24 hours, don’t add the mushrooms hot, because it could go bed soon.
  • 8. Peel the potatoes and the carrot. Cut the potatoes into small cubes, and the carrot into cubes too or into halves or quarters of circles.
  • 9. Cut the pickled cucumbers into halves or quarters of circles.
  • 10. Cut the laminaria into 1-inched bits.
  • 11. Get the olives out of the brine and cut them in half.
  • 12. Mix all the ingredients together: potatoes, carrot, pickled cucumbers, laminaria, olives, fried mushrooms and boiled beans (or tinned peas).
  • 13. Season it with salt and cilantro powder, pour with unrefined oil and stir everything carefully.
  • The salad is ready! Have in mind that it’s necessary use for this salad only unrefined oil (olive or sunflower) to get appropriate “country” spicy flavour. Cilantro intensifies this taste too, so it’s the inescapable component of our potato salad too.
  • If you prepare this salad for some holiday, it isn’t worth to adorn it. A simple serving in a salad-dish (perhaps, in a transparent salad-dish), without any decoration, is the most convenient for its elegant and refined taste.

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