Salad is made from boiled young potatoes, cut into four parts. Choose small tubers and cook them without peeling, because the peel of a young potato contains many useful trace elements. Add potatoes with chopped fresh cilantro and mix with a light dressing of low-calorie mayonnaise, juice lime and shallots, which will make the texture of potatoes even more creamy. Smoked paprika will give the salad a pleasant aroma of haze and mouth-watering orange tint. Pour the garlic olive over the salad butter for a richer spicy taste and serve to garnish to meat or as an independent snack. Nutrition value of one portion: (total 4) Calories one 83, total fat 7 g., saturated fat g., protein 4 g., carbohydrates 24 g., fiber g., cholesterol mg., sodium mg., sugar Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 0.7 kg small red young potatoes well washed with with a brush
- 1/4 Art. light mayonnaise
- 1 large clove of garlic, minced
- 1 tbsp. l finely chopped shallots
- 2 tsp lime juice
- 1 tsp smoked sweet paprika
- 2 tsp olive oil
- 1 tbsp. l chopped fresh cilantro
Recipes with similar ingredients: potatoes, red potatoes, mayonnaise, garlic, shallots, lime juice, paprika, cilantro
Recipe preparation:
- Put the potatoes in a large pot and pour 5 cm above cold salted water. Bring to a boil, reduce heat and cook until the potatoes are soft when pierced with a tip knife, 15-20 minutes.
- Meanwhile, in a medium-sized bowl, mix the mayonnaise, shallots, lime juice and paprika. In a small frying pan on medium heat olive oil over a fire. Add garlic and fry, stirring, until the flavor starts, 1-2 minutes.
- Drain the potatoes and let it cool slightly, but so that it still was very warm, 3-4 minutes. Slice the tubers and add to the mayonnaise mixture. Stir, salt and pepper over taste and drizzle with a mixture of olive oil and garlic. Sprinkle cilantro and serve the salad warm or at room temperature.
