Although it is Bulgarian, this cooked potato salad does not contain ingredients foreign to our kitchen, much less rare in our shopping list. This salad is so simple that It is usually served as a garnish for fish or meat.
This Bulgarian potato salad is perfect to combat hot days.
Ángela
Kitchen: cuisine
Recipe type: salads
Total time:
Ingredients
4-5 large potatoes
2-3 chives
the juice of half a lemon (you can also add a little zest)
fresh parsley
olive oil
White pepper
shawl
Preparation
Boil the whole potatoes, washed but not peeled, in plenty of boiling salted water until tender. We will know when we prick with a knife and notice that it goes through perfectly.
Finely chop the spring onion, removing some of the green part, squeeze the lemon juice and roughly chop the parsley leaves.
Peel the cold potatoes (if their skin is thin we can leave it on) and cut them into cubes. Add the above ingredients and season with pepper, oil and salt.
Notes
Another option: Would you add other cooked vegetables such as beets or carrots to this salad? You can also swap out the parsley for fresh dill or cilantro.
(9 votes)
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