A salad with potatoes and Korean carrots is a great addition to any table. In this case, the dish is prepared in a few minutes and can be stored for a long time in a cold place.
It is necessary
- –Potatoes (450 g);
- –Korean carrot (220 g);
- - canned green peas (130 g);
- –Fresh dill (10 g);
- - garlic (2 cloves);
- –Salt to taste;
- -olive oil.
Instructions
Step 1
Take potatoes, rinse thoroughly under running water. Place in a deep container of water without peeling off. Pour cold water so that the potatoes are covered a few centimeters, salt and cook until half cooked. Be sure to check the potatoes for readiness. When pricked with a fork, the vegetable should not fall apart. Leave the cooked potatoes to cool for a while.
Step 2
Place the Korean carrots in a cup. Korean-style carrots can be prepared either independently or purchased in advance in the store. Take each potato and chop it into cubes. To prevent the vegetable from sticking to the knife when cutting, you should periodically dip the blade in cold water.
Step 3
Gently combine the resulting potato cubes with Korean carrots, mix. Add the next ingredient, canned green peas. Next, take the dill, rinse, chop into small pieces and add the grated garlic. Pour olive oil into the mixture of garlic and dill, salt and whisk everything with a whisk until smooth.
Step 4
Pour the dressing into the salad in a quick motion and stir as well. Leave to soak. Additionally, you can sprinkle the salad with parsley.
