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Arlesian potato salad
1 serving
Cut the boiled potatoes into circles. Scald the fresh tomatoes with boiling water, peel off the skin and seeds and cut into pieces. Peel the raw aubergines, cut into straws, salt lightly, let stand a little and then squeeze off the juice. Mix all vegetables (eggplant to taste can be lightly fried), salt. Prepare the salad sauce: separately grate the peeled horseradish root and mix it with salted cream or fresh liquid sour cream. Season the salad with prepared sauce or serve the sauce in a saucepan.
Cut the boiled potatoes into circles. Scald the fresh tomatoes with boiling water, peel off the skin and seeds and cut into pieces. Peel the raw aubergines, cut into straws, salt lightly, let stand a little and then squeeze off the juice. Mix all vegetables (eggplant to taste can be lightly fried), salt. Prepare the salad sauce: separately grate the peeled horseradish root and mix it with salted cream or fresh liquid sour cream. Season the salad with prepared sauce or serve the sauce in a saucepan.
potatoes - 200 g, tomatoes - 200 g, salt to taste, eggplant - 200 g, horseradish - 100 g, cream - 150 g, sour cream - 150 g
