Spicy potato salad with dill
Description
The salad is quick and easy to prepare. Roasted peppers will add extra juiciness and a pleasant tanginess to the salad. Roast the peppers in foil to preserve more vitamins and keep the oven clean. You can substitute mayonnaise with yogurt or low-fat sour cream (to taste). Details: the salad is ready to serve.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the vegetables and herbs. Peel the onion, garlic, and ginger.
- 2
Step 2
Slice the onion into half-rings. Cut the pepper in half, remove the stem and seeds. Place the pepper halves cut-side down on a baking sheet, drizzle with olive oil, and cover with foil. Bake the vegetables in a preheated oven for 25 minutes.
- 3
Step 3
Boil the potatoes, peel, and cut in half. Boil the eggs, cool in cold water, peel, and cut into small cubes.
- 4
Step 4
Remove the skin from the pepper, then cut the vegetable into small cubes. Finely chop the roasted onion as well. Mince the garlic and ginger.
- 5
Step 5
Combine mayonnaise, tomato sauce, garlic, ginger, chopped herbs, and curry in a blender bowl. Pulse until the dressing is smooth and well blended.
- 6
Step 6
Mix all the ingredients, salt and pepper to taste.