[:es]Ensalada de patatas, cebollas roja y eneldo[:en]Potato salad with red onions[:]


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[:es]Hay algo más rico que una ensaladita de verano?, desde luego esta ensalada de patatas nuevas con eneldo y pepinillo es super!!!

Ideal para servir en una barbacoa, con pescados a la plancha o en un buffet.

Servirla bien fría y ya veréis que delicia!

Besos

Ensalada de verano
Serves 6
Print
Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 500 g patatas nuevas
  2. 1/2 cebolla roja
  3. 50 ml vinagre de vino blanco
  4. 80 ml crema agria
  5. 35 g mayonesa
  6. 15 g mostaza Dijon
  7. 1 penca de apio
  8. 50 g pepinillo en vinagre
  9. sal y pimienta negra de molino
  10. eneldo fresco picado
Instructions
  1. Cocer las patatas con piel bien lavadas en agua hirviendo con sal. Escurrir las patatas y ponerlas de nuevo en la olla al fuego y dejarlas durante 5 minutos a fuego mínimo para secarlas.
  2. Mientras tanto cortar la cebolla en láminas muy finas y disponer en un bol. Añadir el vinagre, mezclar.
  3. Mezclar la crema agria, la mostaza y la mayonesa. Añadir sal y pimienta negra.
  4. Picar los pepinillos y la penca de apio.
  5. En un bol mezclar todos los ingredientes, añadir el eneldo picado y rectificar el punto de sal si fuera necesario.
  6. Servir bien fría.
Catering Iria Castro https://www.iriacastro.com/
 [:en]There’s something richer than a summer salad?, of course this salad of new potatoes with canned and pickle is super!!!

Ideal to serve on a barbecue, grilled fish, in a buffet…

Serve it cold and you’ll see what it delights!

Kisses

Potato salad with red onions
Serves 4
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 500g new potatoes
  2. 1/2 red onion
  3. 50 ml white wine vinegar
  4. 80ml sour cream
  5. 35 g mayonnaise
  6. 15g Dijon mustard
  7. 1 celery penca
  8. 50g pickle in vinegar
  9. salt and mill black pepper
  10. Chopped fresh enlline
Instructions
  1. Cook potatoes with well-washed skin in boiling water with salt. Drain the potatoes and put them back in the pot on the heat and leave for 5 minutes on a minimum heat to dry.
  2. Meanwhile, cut the onion into very thin slices and set in a bowl. Add the vinegar, mix.
  3. Mix sour cream, mustard and mayonnaise. Add salt and black pepper.
  4. Chop the pickles and celery penca.
  5. In a bowl mix all the ingredients, add the chopped enllon and rectify the salt point if necessary.
  6. Serve cold.
Catering Iria Castro https://www.iriacastro.com/
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