For the salad, you need to boil the eggs and potatoes in the peel in advance, cool. You do not need to defrost frozen beans beforehand, throw them in boiling salted water and cook until tender, about 8 minutes. To preserve the color of the beans, pour ice water over them after boiling. I recommend seasoning the salad with vegetable oil with the addition of lemon juice, mustard, parsley or dill. Of course, you can use sour cream or mayonnaise instead of oil dressing. The salad is delicious both warm and cold. In summer, potatoes can be replaced with young ones, boiled without a peel, and the beans can be taken fresh instead of frozen.
Prepare the ingredients for the salad. Olives are suitable both black and green, be guided by your taste. Let's get started! Put the water for boiling the beans on the fire, let it boil. Salt a little.
Make the salad dressing first, so that it has time to infuse, take on the aroma of mustard, lemon, parsley. To do this, pour vegetable oil into a bowl (I use fried natural sunflower oil), add finely chopped herbs, mustard, lemon juice, salt and ground black pepper. You can add a clove of garlic if you like. Mix well and refrigerate.
Peel the potatoes, cut into small pieces, about 1 bite. Place in a large salad bowl.
Peel boiled eggs. Cut each into 4 pieces. Place on top of the potatoes.
When the water for boiling the beans boils, add the beans, reduce the heat, and cook for 8 minutes. Drain the boiling water, pour ice water over the beans for a couple of minutes. Place on a sieve. When the moisture is completely gone, add the beans to the salad bowl.
Cut the olives into rings. Decorate the salad.
Pour the dressing over the prepared salad (stir the dressing well before that). The salad can be served to the table, but it becomes tastier after 30 minutes. Usually I cover it with plastic wrap and put it in the refrigerator. The salad can be mixed, can be served as it is.
Enjoy your meal!
Categories: Diet recipes