Black Forest potato salad
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Necessary products.
Step 2:
Chop the sausage into small cubes.
Step 3:
Boil potatoes in a uniform, pour cold water over them, cool them, and then peel them. Cut into thin circles and pass through the vinaigrette. If you don't have a vinaigrette, then just cut into cubes. Cut the onion into small cubes.
Step 4:
Cut cucumbers in the same way.
Step 5:
Squeeze the cabbage and chop it if it is too coarsely chopped. Chop the dill. Mix apple cider vinegar, cabbage brine and vegetable oil, add sugar, red pepper and salt, and beat well.
Step 6:
Combine all the ingredients and pour the dressing. Sprinkle with freshly ground black pepper on top.
Step 7:
Let it brew for an hour and serve it to the table. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Fresh cucumbers - 15 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Fresh green peas - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Sauerkraut - 19 kcal/100g
- Salt - 0 kcal/100g
- Semi-smoked sausage "Krakow" - 466 kcal/100g
- Semi-smoked sausage "Moscow" - 406 kcal/100g
- Onion - 41 kcal/100g
- Ground red pepper - 318 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Brine - 1 kcal/100g
