Potato salad, Italian

Name: Potato salad, Italian
Yield: 1 portion(s)
Ingredients: EVS. 50 g chopped olives; 1 tsp Coarse salt; 1 pinch White pepper, ground; 1000 g Cooked, peeled potatoes (approx. 1.2 kg raw); 1-2 tbsp Capers; 1-2 tsp Sugar; 4 dl Ymer, a38 or a-junket; 40 g Onion, finely chopped; 50 g Anchovies cut into small pieces

Salads

Cook time: 0 min.
Servings: 1 portion(s)

Ingredients for Potato salad, Italian

		EVS. 50 g chopped olives
1	tsp	Coarse salt
1	pinch	White pepper, ground
1000	g	Cooked, peeled potatoes (approx. 1.2 kg raw)
1-2	tbsp	Capers
1-2	tsp	Sugar
4	dl	Ymer, a38 or a-junket
40	g	Onion, finely chopped
50	g	Anchovies cut into small pieces

Instructions for Potato salad, Italian

To prepare the Potato salad, Italian recipe, please follow these instructions:

Stir yams or the like together with the other ingredients. Cut the potatoes into slices and turn them into the dressing.

tips:
The salad tastes best if it is allowed to take an hour and is not too cold at dinner.

For potato salad, small and firm potatoes are best, for example. Asparagus. Other potato varieties such as Sava and Folva are also suitable.

Potato salad with fresh herbs can last for a few days in the fridge.

Potato salad, Italian

Ingredients for Potato salad, Italian

Instructions for Potato salad, Italian

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