It's such an idea, that there will be a cutlet with potato. But what to improve with some interesting salad. We will immerse ourselves into the net and catch some of the neighborhood. It is not that far away. This salad is being prepared by Viktor Mráz in a restaurant in the fields. This is in Malé Číčovice, near Prague. The name will tell you something, If you read the boulevard. It's the Viktor, who had Mahulena Bočanová for the woman. The marriage did not go well, So perhaps the salad will be better on it. Must! moreover, maybe, that Viktor had never prepared him, He has people on it.
| Need: |
- 400 g potato
- 2 medium onions
- 1 smaller glass pickled cucumbers
- pepper
- salt
- olive oil
- ocet
- Všechno si připravíme. Brambory uvaříme ve slupce.
- Peel the potatoes and cut into cubes. Chop the onion. Cut the cucumbers into cubes.
- Mix everything.
- Pour a little pickle of cucumbers.
- Season with pepper and salt.
- Season with olive oil.
- You can add a little Octa. And mix again.
- Finished. Enjoy your meal.
Other possible variants:
Why not add some tips for good things ...
Viennese potato salad
In the skin cooked (tallow, salad) potatoes (600 g) we immediately peel, Cut into slices and pour hot with watering, that is made up of: a strong beef broth (250 ml), vinegar (3 tablespoon), oil (6 lžic), hořčicí (spoof, ½ teaspoon), solí, pepřem, A little sugar. The liquid to the hot potato soaks. Only onions are added to the potatoes (60 g), boiled eggs in summer.
Another Austrian recipe for Viennese salad (broth).
1000 g of tallow potatoes, 6 CL oil, 1 červená cibule, 500 ml vody, 1 a tablespoon of tarragon mustard, 5 spoonful, 2 a spoonful of crystal sugar, salt, mletý pepř.
Hot potatoes (New no need to peel) Cut into slices and still pour warm with oil. Water, cukr, Call the mustard and vinegar and pour the hot infusion on the potatoes. Ochutíme pepřem a solí, Add finely chopped onions and stir, Until the watering is formed by emulsion.
Viennese salad is a traditional attachment to fried veal cutlet (Viennese). Variant with eggs eaten as a separate meal in summer. Served warm, Vlahý and cold, sprinkled with seasonal herbs (estragon, kopr, petrželka, pažitka).
