Potato salad with cucumbers
Description
Minimum effort — excellent result. If you'd like to make this salad more filling, you can add one or two boiled eggs. In this case, mayonnaise would be a better dressing choice, as it pairs better with eggs. For a Lenten version of the salad, use vegetable oil as the dressing. This salad is delicious served with fresh dark bread. Can be served immediately.
Instructions
- 1
Step 1
First, boil the potatoes and carrots. You can do this in one pot. Just rinse the vegetables, cover them with water, and cook until done, without peeling them. Once cooled, remove the skins and cut into pieces.
- 2
Step 2
Next, prepare the onion. First, peel it and chop it finely. To reduce the sharp taste, you can pour boiling water over the onion. Cut the pickled cucumbers into small pieces as well.
- 3
Step 3
Place all the vegetables on one plate. Season with salt to taste. For this salad, don't skimp on ground black pepper—it goes very well with all the ingredients. Optionally, you can add your favorite herbs or a bit of green onion.
- 4
Step 4
The final step in preparation is dressing the salad. Usually, mayonnaise is used to dress salads like this. But this time I decided to use fresh sour cream. I should say, it works just as well here. Mix all the ingredients and serve.