Potatoes are the only vegetable not eaten raw in salads. Always only boiled. Or, in extreme cases, baked. This is explained both by its taste and by the presence in the product of unhealthy solanine, which partially decomposes and loses its toxic properties precisely during heat treatment. But there are several ways to cook potatoes for salad.
It is necessary
-
- Potatoes
- pan
- water
- salt
- vegetable peeler
Instructions
Step 1
If you prefer "jacket" potatoes, choose the right amount of potatoes of about the same size. It is advisable to choose medium-sized root vegetables. In this case, they will cook quickly and almost simultaneously. Wash all the potatoes thoroughly, rub the skin with a hard sponge or soft brush if necessary.
Step 2
Dip the potatoes in a small volume (the liquid should only cover 3/4 of the top tubers) of boiling water. Cover the pot with a lid. Salt water 10 minutes after the start of cooking. Cook the potatoes over low heat for 15-20 minutes, until tender. It is easy to check with a fork or a sharp knife: when the roots are easily pierced, they are cooked.
Step 3
Cool the tubers and peel them. The taste of potatoes "in their uniforms" differs from those that are cooked without a peel. It has a denser and non-decaying structure. It is easy to cut into neat cubes. And, therefore, it is essential for salads in which the ingredients must keep their shape
Step 4
If the potatoes are not of high quality, boil them peeled. Wash the required number of tubers and peel them off with a vegetable peeler. Cut coarsely, but into equal pieces - halves, quarters. The smaller the wedges, the faster the potatoes will cook. Dip the slices in boiling water. Do not pour too much water - the top layer will be steamed. Cook under a closed lid. Cooking time ranges from 10 to 15 minutes, depending on the potato variety. Salt water just before the end of cooking, about three minutes. Determine the readiness empirically. Drain almost all of the water immediately. Leave just enough so that the potatoes don't weld to the bottom. Cool and prepare the salad.
Step 5
If you have a double boiler, boil the peeled potatoes in it. In this case, the roots will retain their density and taste, reminiscent of "jacket" potatoes. Cook the potatoes in a double boiler a little longer - about 20 minutes. Check readiness in the same way - by piercing with a fork.
