Potato Salad Ingredients
- Jacketed potato 3 pcs. + 2 pcs. for decoration.
- Savoy cabbage 120 g.
- Onion 1 pcs. + 1 pcs. for decoration.
- Pickled champignons 100 g.
- Iberika Pitted black olives 1 b.
- Smoked brisket 200 g
- Olive oil Iberika extra virgin 3-5 tbsp. l
- French mustard 1 tsp
- Salt ¼ tsp
- Ground pepper ¼ tsp
- Sugar 1 chips.
- Lemon juice 1 tbsp. l
- Garlic 1 tooth.
- Main Ingredients: Pork, Cabbage, Potato, Onion, Garlic, Mushrooms, Mustard
Cooking Potato Salad:
Boil potatoes in “uniforms”, cool to peel.
Chop cabbage, thin straws.
Chop the onion into thin strips.
Pour cabbage and onions into a bowl, add a little salt and grate gently with your hands so that the cabbage starts to sack.
Cut the potatoes into a small cube in a salad, cut into rings for decoration, set aside.
Cut the breast into small cubes, pour the whole cut into a bowl.
Cut the mushrooms into slices and send into a bowl.
Pour olive oil into a bowl, add lemon juice, mustard, salt, ground pepper and a clove of garlic, passed through a press. With a whisk, beat the dressing until it turns white.
Season salad, mix.
Cut the onion into rings.
Cut olives in half.
Put potato circles on the dish, onion rings on the potato, put half the olives in the middle of the ring. Put the salad in the middle in a slide, put onion rings and olive on the hill.
Serve salad on the table, bon appetit!