Summer nourishing salad is prepared from a young boiled jacket potato, which is then cut in half (along with useful peeled) and mixed with chopped fleshy bull meat heart. “After the salad is a little infused, stand out sweet tomato juices are mixed with tart vinaigrette dressing and soak potatoes. It will turn out very tasty. The highlight of his taste also give olives. Sprinkle salad with fresh fragrant herbs and Serve to the roast meat side dish. Such a salad is well tolerated дорогу и подходит для пикников. 
Time: 1hour. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 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 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. small red potatoes
- 0.5 tbsp. extra virgin olive oil
- 1/4 Art. white wine vinegar
- 1/3 Art. seedless olives
- 2 stalks of celery, cut into small cubes + 1/4 tbsp. coarsely chopped celery leaves
- 1 kg. bull heart tomato, chopped
- 1/4 Art. fresh basil torn
- 1/4 Art. chopped fresh chives
Recipes with similar ingredients: red potatoes, tomatoes salad, celery, olives, wine vinegar, basil
Recipe preparation:
- Put the potatoes in a large pot, pour 5 cm in water. above. Salt generously and bring to a boil. Reduce the heat and cook boiling slowly until the potatoes are soft, about 20 minutes. Drain, allow potatoes to cool for 15-20 minutes.
- In a bowl, mix olive oil, vinegar, 1 tsp. salt and a little ground black pepper, add olives and diced celery. Cut the potato tubers in half and place in shallow bowl. Sprinkle tomatoes over the potatoes, then pour vinaigrette dressing.
- Sprinkle the salad with celery leaves, basil and green onions; salt and pepper.
