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Italian potato salad
4 servings
Boil the potatoes in a uniform, cool, peel and slice. Fry pine nuts in a dry frying pan until golden brown. Cut the tomatoes into cubes. Go through the salad, wash and dry. Mix vinegar, mustard, salt and pepper, dilute with vegetable oil. Fry bacon until crisp. Stir the potatoes with the sauce, add the salad, brynza and tomatoes, sprinkle with pine nuts and bacon on top.
Boil the potatoes in a uniform, cool, peel and slice. Fry pine nuts in a dry frying pan until golden brown. Cut the tomatoes into cubes. Go through the salad, wash and dry. Mix vinegar, mustard, salt and pepper, dilute with vegetable oil. Fry bacon until crisp. Stir the potatoes with the sauce, add the salad, brynza and tomatoes, sprinkle with pine nuts and bacon on top.
young potatoes - 500 g, salt to taste, pine nut - 30 g, tomatoes - 4 pcs., leafy salad - 200 g, wine white vinegar 4 tbsp. spoons, mustard sweet 2 tsp, pepper to taste, vegetable oil - 6 tbsp. spoons, bacon - 40 g, brynza - 125 g
