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If you've swapped traditional fried carp for another fish, you might find a less common hot-or-cold option for a festive dinner instead of a classic potato salad.
For 4 portions we need:
600 g cooked potatoes of type A
200g chestnuts
100g sour cucumbers
3 tablespoons oil
4 tablespoons mayonnaise
1 small onion
Handful of chives
Salt, pepper
How to do it:
1. Cut the chestnuts on the tip and cook them in soft water (approx. 45 min). Sip the chestnuts, leave to cool and peel. Then cut them into quarters.
Our tip: If you want to save your work, for example, at Marks & Spencer you can buy already prepared cooked peeled chestnuts exactly in 200g pack.
2. Peel the potatoes and cut them into coarse cubes. We put them in a non-stick pan, pour 300 ml of water and place over a strong flame. Stirring occasionally, cook and let all the water evaporate. We dim the flame and add the oil. Slowly fry the potatoes for 15-20 minutes. Stir or shake the pan from time to time.
3. After fried, we take out the crispy potatoes on paper and let the fat stand for a while. Just before serving, salt, pepper and mix with chestnuts, mayonnaise, finely chopped onion, pickle and chopped chives.
s
For 4 portions we need:
600 g sweet boiled potatoes (sweet potatoes)
200g parsniber
2 tablespoons table oil
1 ripe mango
Juice and zest of one lemon
4 tablespoons Hellmann's mayonnaise
Handful of dried cranberries
Handful of peeled almonds
Freshly crushed pepper, salt
Salt
How to do it:
1.Peel the sweeties and parsniber and cut them into cubes of about 2 x 2 cm. Put the cubes on a baking sheet, salt, pepper, mix with oil and bake at 180°C for about 20 minutes (until soft, but do not bake until cooked).
2. Meanwhile, in a bowl, mix the mayonnaise, lemon zest and juice. Chop the almonds roughly and fry them in a dry pan. Peel the mango and cut it into 1 x 1 cm cubes.
3. We put warm baked potatoes with parsniber in a bowl with dressing, add cranberries, chopped mango and almonds and mix gently. Alternatively, season with salt and pepper. Leave to rest for at least 2 hours.
Fi
For 4
tions we need:
400 g
smaller warm boiled potatoes without peel2 small warm cooked peeled beetroot
1 ripe avocado
4 tablespoons mayonnaise
Juice of half a lime
2 tablespoons table oil
1 smaller red onion
Freshly crushed pepper, salt
How to do it:
1. Cut the avocado in half, remove the stone and peel, then cut it into cubes. Put the avocado cubes in a bowl and drizzle with lime juice.
2. Add the sliced potatoes, the cooked beets into the cups and the onions cut into thin circles. Salt, pepper and stir in the mayonnaise. Serve immediately, preferably lukewarm.
Pot
For 4 p
800 g coo
ked potatoes type A8 slices bacon
3 garlic cloves
2 tablespoons finely grated ginger
2 tablespoons olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
4 tablespoons mayonnaise
1 smaller onion
3 tablespoons large capers marinated in vinegar
2 tablespoons dried tomatoes
6 salted anchovies
2 tablespoons pumpkin seeds
Salt, pepper
How to do it:
1. Cut the bacon in a little and gradually fry. Add finely chopped garlic and ginger and sauté for a maximum of 1 minute.
2. In a higher container we put vinegar, sugar, salt, pepper, olive oil, mayonnaise, anchovies and a submersible blender well mixed into a fine mass.
3. In a bowl we put boiled potatoes cut into cubes and mix them with finely chopped onions, chopped capers and dried tomatoes and fried bacon with garlic and ginger. Pour in the prepared mayonnaise dressing and mix well. Leave to rest for at least an hour and sprinkle with toasted pumpkin seeds before serving.
Not only at Christmas, you will use other recipes of light potato salads when cooking.
Photo: Hellmann's Archive