Lenten potato salad is delicious, healthy and beautiful. For this dish you will need a purple “Gourmet” potato, the recipes of which are no different from the recipes of salads with ordinary potatoes. In general, to taste, colored potatoes are very similar to white, but there are more vitamins in it, less starch, and most importantly, tubers are rich in antioxidants. Blue and purple color due to the presence of anthocyanins, which are also in beets.
To preserve the color, you need to either bake the tubers in the oven, pre-wrapped in foil, or boil in uniform. If you clean the purple potatoes and boil in water as usual, the color will fade dramatically, it seems that they tried to clean the ink from the ink, but not successfully.
- Cooking time: 45 minutes
- Servings: 4
Ingredients for Lenten Salad with Purple Potatoes
- 400 g of purple potatoes;
- 140 g onions;
- 200 g yellow bell pepper;
- 30g parsley;
- cooking oil.
- 50 ml of olive oil;
- 10 g of mustard;
- 15 ml of wine vinegar;
- pepper, salt to taste.
A way of cooking lean salad with purple potatoes
Potatoes thoroughly wash with a brush, put in a saucepan, pour boiling water. Tubers must be completely covered with water.
Put the pan on the stove, cook for 18-20 minutes, this time is enough for medium sized tubers to be cooked.
Drain the water, immediately put the pot under a stream of cold water, cool the potatoes and peel.
If you do not immediately cool the potatoes, the cooking process will continue and the purple color will fade.
Cut onions into thin half rings, heat vegetable oil for frying in a frying pan, throw chopped onion into a frying pan, sprinkle with a pinch of salt, pass over 10 minutes, stir until the onion is burning.
Put cooled, browned onion in a salad bowl, add potatoes, cut into large cubes.
Pods of sweet pepper cleaned of seeds, cut into strips. Quickly fry in vegetable oil for 2-3 minutes. You can also bake the whole pepper in the oven, and then peel and chop it. Add the cooled peppers to the potatoes and onions.
Next, do the dressing - you can shake it in a hermetically sealed jar or mix the ingredients in a bowl.
So, pour wine vinegar into a bowl, add table mustard, salt and freshly ground black pepper, add high-quality olive oil of the first cold-pressed variety extra virgin. Mix the ingredients for a few minutes until you get a smooth mousse.
Tip: Sweet pepper can be baked without an oven - burn over a gas burner. First, we prick the pod with a knife near the stem, burn it from all sides, then wrap it in cling film and leave it to “sweat” for 5 minutes. Then peel off the skin, remove the seeds and chop the pulp.
Pour the finished dressing on the vegetables, stir so that the vegetables are soaked with the sauce.
Spread the fasting salad with purple potatoes on a plate, decorate with fresh greens and serve immediately.