Potato Salad

Ingredients

• potatoes¼ kg
• Tomatoes2
• Bell peppers2
• small onion juice1 small onion
• minced garlic2 cloves
• Chopped parsleya little
• oil2 tbsp
• salt, pepper, and cuminto taste
• Lemon juice or vinegar1 tbsp

Allergens (inferred from ingredient names): -

Nutrition per serving (modelled estimate, not measured): kcal 120, protein 2, fat 7, carbs 14, fiber 3, sugar 4

Original steps

1. Wash the potatoes thoroughly with their skins on.
2. Boil the potatoes in salted boiling water until tender, being careful not to let them become mushy.
3. Peel the potatoes and cut them into medium-sized cubes.
4. In a deep bowl, prepare the dressing by mixing the oil with salt and cumin, then add the onion juice, minced garlic, and lemon juice or vinegar, and mix well.
5. Chop the tomatoes and green peppers into medium pieces, finely chop the parsley, then add them to the dressing and mix well.
6. Add the potato cubes to the mixture and toss well.
7. Place in the refrigerator until serving time.
8. General tips for preserving vegetables: Blanch chopped vegetables for freezing by boiling them for one minute in salted water with a little baking soda, then immediately drain in ice water, dry, and pack in airtight bags in the freezer for no more than 3 months (pour directly into hot soup while frozen). To preserve molokhia, after chopping, submerge it in a ladle of broth before freezing. Artichokes are preserved in the refrigerator in boiled water with olive oil and plenty of lemon juice. Potato slices should be boiled for 3-4 minutes, then cooled in water and vinegar before drying and freezing; fry them while still frozen.