Pickled potato salad with broccoli

Submitted by enr on 23 Oct 2010
4 potatoes
300 g broccoli
1-2 red peppers (raw or roasted)
1-2 red onion
# For the dressing:
2 tbsp capers (pickles)
6 tbsp olive oil or sunflower oil
2 tbsp wine vinegar
2 cloves garlic
1 tsp salt
2 tsp herbs of your choice - parsley, celery, dill, oregano, tarragon, basil
mustard - optional
# To decorate:
peas canned corn, boiled egg, sunflower seeds
Pickled potato salad with broccoli
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Well washed potatoes are cooked in salted water (or steam in a pressure cooker). Peel and cut into cubes with size optional. Still warm, are seasoned with dressing, prepared from chopped capers (pickles), herbs, pressed garlic and other products. Leave to cool. I reduce the amount of vinegar and added a marinade of pickles. Broccoli florets and tear milled for 1-2 minutes in salted water. Red pepper cut into small pieces, and red onion - thin rings or crescents. Were added to the flavored potato salad and gently mixed. Serving to stay cool. Serve can be adorned with beads green peas, corn, olives, slices or rings boiled egg and sprinkle with sunflower seeds (or some of these supplements). Another option is selected additives to mix with salad.
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23 Oct 2010


It is this delicious salad !!!

eeee, delicious salad offering us Ina, put in favorites and will definitely prepare it :)

Iva, excellent suggestion!

I hope you enjoy it and you. Is quite satisfied.