Oriental salad

Oriental salad

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Wash the potatoes very well and boil them in enough water to cover them, with a little salt, over medium heat.

Separately, boil eggs (10 minutes). We clean and cut them into slices at the end, when we garnish the salad.

After the potatoes have boiled (maximum 30 minutes), drain them and leave them covered. We prepare the rest of the ingredients.

Peel the olives (if they are salty). In a saucepan put a little water to heat and put the olives for a few minutes; we replace the water several times to get rid of the very salty taste.

We clean and finely chop the onions, we rub them with a little salt and oil to get the spice out of them.

We can leave the olives whole, without seeds or sliced. Add them over the chopped onion.

I used to cut the donuts into pieces or strips.

We mix the ingredients.

Peel the potatoes, cut them into cubes and add them over the other ingredients. Mix, season to taste, add oil if needed, lemon juice and serve salad garnished with egg slices.


You can add mayonnaise, green onions, fresh tomatoes, baked peppers, cheese, green olives, pieces of smoked fish, tuna in oil, dried tomatoes in oil, greens, etc. The possibilities for combination are innumerable.


For salads, the white potato is best suited due to its floury texture.