It is simple, nourishing and tasty salad. Such refuelling will allow to reduce habitual quantity of oil. This salad submit both warm, and cold. It is possible to present as an independent dish or as a garnish to meat dishes.
Components
Young potato - 1 kg
Onions napiform - 120 g
Sunflower oil - 4 st l
Mustard - 1 st l
Vegetable broth - 350 ml
Bacon - 150 g
Salt. Sugar and pepper - to taste
Onions green - 1 bunch
Wine vinegar - 5 ст л
Preparation
Young potato to wash up and boil up to readiness. To cut an onions, bacon to cut cubes. On разогретую a frying pan with oil to lay out an onions and to prepare on slow fire while it does not become soft. To add bacon and slightly to fry. To mix mustard and a broth, to pour in in a frying pan, to finish to boiling. To season with vinegar, salt, pepper and it is good to mix. To remove from fire.
To merge water from a potato, обдать its cold water, to clear, cut into circles
and to put in a broth. To allow to be insisted a minimum of 20 minutes.
The green onions to wash, cut on a diagonal thin rings and to add in salad. To season with salt. Pepper and sugar.
Well described