John Myers
Quick Potato Salad – Lukewarm
The perfect quick potato salad – lukewarm recipe with a picture and simple step-by-step instructions.
- 6 medium sized Pellkatoffeln from Vorag
- 2 tbsp Coconut oil
- 1 medium sized Chopped onion
- 1 medium sized Cut leek
- 2 hard boiled Eggs
- 4 piece Small tomatoes
- 4 piece Finely chopped parsley
- All these ingredients were in the refrigerator – all-round use of leftovers
- Peel the peeled potatoes and cut into slices. Peel and chop the onion. Peel the hard-boiled eggs and cut them roughly into pieces. Wash and cut the parsley. Wash the tomatoes, cut in half and quarter. And cut the leek thinly.
- Heat a pan and fry the potatoes, salt and pepper, with the onions in coconut oil, I didn’t just heat them until they were browned, you can also make a fried potato salad out of them. Add the cut leek, briefly heat it up.
- Put the hot potatoes in a bowl and mix the remaining ingredients, cut tomatoes, cut eggs and everything well, season if necessary. Finally add the parsley and enjoy your meal
- Have fun copying 🙂
Facebook Comments