Traditional recipes

Potato salad

Potato salad

Boil the potatoes in their skins, then clean and cut them into cubes

Cut the onions into fish, boil the eggs harder and cut them into cubes

Mix potatoes well with onions, eggs and olives, add oil, salt, pepper, delicately and finally the cherry tomatoes.

If you do not lay eggs it is a great fasting food

My dwarfs, on the other hand, eat it better if I lay eggs for them


Potato and yogurt salad & # 8211 video recipes

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Potato salad with yogurt is wonderful when you do not know what to cook. Everyone has potatoes in the house, so it's very easy to prepare, especially since we can customize it as you wish. We really like potatoes, especially me. I have loved them since I was a child and I never refuse potatoes, no matter how they are cooked. I like in moussaka, I like fried or pureed. Of course I like it too Oriental salad, but I prefer to make potato salad in my version, with yogurt and oil, without mayonnaise. This way the salad is lighter, but still very tasty.

Like any salad, this potato salad with yogurt is not hard and does not last long. The most important thing is to use suitable potatoes that you can boil very well. Fortunately, you can find boiled potatoes on the market, which keep their shape and do not crumble. Usually white potatoes are very good for boiling, and red ones for frying and baking. Search in stores and you will find bags of Romanian potatoes specially selected for boiling. I choose smaller potatoes because they keep their shape better, and if they are very small, I put them whole, even with the skin, very well washed.

In addition to potatoes, you also need some ingredients that you probably already have at home. I used pickles, baked peppers, olives and green onions. For extra flavor I added parsley and dill. Of course you can put any vegetables you like or you can even add meat or boiled eggs. Yogurt can be any kind you want. Even very weak, with 1% fat. I used yogurt with 3.5% fat and olive oil. I like the taste of this oil, especially since I have a natural, organic and very good one, from my mother-in-law, from Morocco.

Once it is ready, you can enjoy the salad at room temperature or you can put it in the fridge for at least an hour. I really like the warmth immediately after I prepare it. It is absolutely wonderful and you can put in this yogurt potato salad everything you like. I'm really curious what else you would put in this salad and how you would personalize it. If you like saturated salads, I can try my recipe for Moroccan salad or my recipe for pasta salad. Both are very good and easy to make. So what is the next salad recipe you will prepare?


Potato salad with mayonnaise

Without too many introductions, the recipe is very short and fast. Potato salad with mayonnaise is a delicious dish, it's true not very easy but it is definitely not a salad to make every day so we can enjoy it sometimes.

  • 700 g potatoes
  • 1/2 small onion
  • 4 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • salt pepper
  • 1 or boiled

Boil the peeled potatoes, then peel them and cut them into slices. Finely chop the onion. Add the sour cream to the mayonnaise and then put the mixture over the potatoes and chopped onion. Season with salt and pepper. Place the salad in a bowl and sprinkle a boiled and grated egg on top.

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Potato salad and yogurt & # 8211 video recipes

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Potato salad with yogurt is wonderful when you do not know what to cook. Everyone has potatoes in the house, so it's very easy to prepare, especially since we can customize it as you wish. We really like potatoes, especially me. I have loved them since I was a child and I never refuse potatoes, no matter how they are cooked. I like in moussaka, I like fried or pureed. Of course I like it too Oriental salad, but I prefer to make potato salad in my version, with yogurt and oil, without mayonnaise. This way the salad is lighter, but still very tasty.

Like any salad, this potato salad with yogurt is not hard and does not last long. The most important thing is to use suitable potatoes that you can boil very well. Fortunately, you can find boiled potatoes on the market, which keep their shape and do not crumble. Usually white potatoes are very good for boiling, and red ones for frying and baking. Search in stores and you will find bags of Romanian potatoes specially selected for boiling. I choose smaller potatoes because they keep their shape better, and if they are very small, I put them whole, even with the skin, very well washed.

In addition to potatoes, you also need some ingredients that you probably already have at home. I used pickles, baked peppers, olives and green onions. For extra flavor I added parsley and dill. Of course you can put any vegetables you like or you can even add meat or boiled eggs. Yogurt can be any kind you want. Even very weak, with 1% fat. I used yogurt with 3.5% fat and olive oil. I like the taste of this oil, especially since I have a natural, organic and very good one, from my mother-in-law, from Morocco.

Once it is ready, you can enjoy the salad at room temperature or you can put it in the fridge for at least an hour. I really like the warmth immediately after I prepare it. It is absolutely wonderful and you can put in this yogurt potato salad everything you like. I'm really curious what else you would put in this salad and how you would personalize it. If you like saturated salads, I can try my recipe for Moroccan salad or my recipe for pasta salad. Both are very good and easy to make. So what is the next salad recipe you will prepare?


Potato salad from the south of France for a delicious lunch

White potatoes are perfect for a spontaneous picnic or a family lunch. It does not hinder digestion and can be combined in a delicious way with white wine, capers and fresh herbs. If you've already had a craving, here's how you can quickly and easily prepare potato salad in the south of France.

First step: prepare the potatoes

For this recipe you can use white potatoes or any other type of waxy potato. Then put them in a pot and let them boil until soft. Then cover them with a light towel and let them rest. When they have cooled down enough to handle them, start peeling them. Finally cut them into thin slices.

Step two: Take care of the eggs

Two or three eggs should be enough for a mini picnic. Boil the eggs well, then peel them and add them over the potatoes. The French consider this step very important in the potato salad of the south of France. In addition to eggs, a secret ingredient in this recipe would be to boil the celery that you add to the composition.

Step three: flavor the salad

For an extra taste in the recipe you are preparing, add some special ingredients. Put a fine trace of extra taste and give your potatoes this soft consistency that melts in your mouth. To do this you need to add a few tablespoons of white wine and chicken stock to pour over the potatoes that are still steaming. Let them absorb the liquids while you prepare the other vegetables.

Step four: prepare the vegetables

Most recipes for potato salad in the south of France use green onions or French onions. If you cook this dish during the summer, you can put both for extra freshness. Then cut the celery into small pieces to give the salad a crunchy consistency. Cut the onions that you will add to bind the whole composition.

Step five: Give up mayonnaise

The difference between the potato salad from the south of France and the French potato salad lies in the mayonnaise. More precisely, in her absence. The recipe does not contain this ingredient, but is replaced by dijon mustard. Quickly prepare a dressing from this mustard to add over the potatoes. You gain a fresh taste, and the recipe will not have that consistency that falls hard on your stomach.

Step six: how to make dijon mustard dressing

Stir in the mustard, vinegar, salt and pepper, then pour them lightly into a bowl of olive oil. Continue to mix until you get a creamy emulsion. Finally put it over the hot potatoes and the potato salad is almost ready.

Step seven: Put all the ingredients in a bowl

In a bowl of the right size, mix the chopped vegetables, well-boiled eggs over the mashed potatoes. Pour the dressing and sprinkle a little parsley over it, and the potato salad is ready. The preparation can be served hot or at room temperature. Do not cool it because it will lose its flavor.


1. Wash the potatoes well, then boil them in a pot of boiling salted water. After they have boiled, let them cool a bit. You can clean them when they're warm.

2. After that, pass the potatoes as for puree, but not so fine.

3. Then add the finely chopped onion, whole egg and egg yolk, grated cheese, salt and pepper. Mix everything well, according to retete.unica.ro.

4. Form the potato meatballs with a wet hand and you can flatten them. If you think the pasta is too soft, you can add more flour.

5. After you have given them the desired shape, pass the meatballs through the flour and place them next to each other. Let sit for 30 minutes.

6. Heat oil in a pan to fry the meatballs. You can serve them with chopped dill.


  • 700 g potatoes
  • 100 g tuna in oil or own juice
  • 70 g black olives
  • 2-3 green onions (or a small dried onion)
  • juice from half a lemon
  • 2-3 tablespoons mayonnaise (or olive oil)
  • salt and pepper to taste
  • fresh parsley

Washed potatoes are boiled in water with a little salt. After penetrating well, leave to cool, peel and cut into cubes.

The canned tuna is unwrapped and put in a sieve to drain the oil. Over the tuna, after draining, drizzle a little lemon juice.

Peel and chop the onion or julienne, wash the green parsley well and chop finely, and leave the olives whole.

Put all these ingredients in a salad bowl and mix with mayonnaise.

* And if you find yourself in the taste of the recipes on this blog, we are waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

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Potato salad it is prepared in a very short time, because apart from the potatoes, all the vegetables are used fresh. For four servings of potato salad you need:

1. Peel the potatoes, wash them and cut them into quarters. Season them with salt and rosemary and place them in a tray in which you put water and a little oil. Put the tray in the oven and leave it until the potatoes are cooked.

2. Peel and wash the salad and spinach, then drain.

3. Cut the olives into rounds and the tomatoes into cubes.

4. Cut the salad and spinach into medium-sized strips and mix the greens with the olives.

5. After the potatoes have cooled, take them out in a bowl and add all the other ingredients. Sprinkle everything with a little oil and season with salt and basil.

If you want that potato salad to be more vividly colored or richer in spices, you can add sweet corn and boiled carrots, cut into cubes and garnish with slices of bell pepper.


Potato salad with smoked sprot

Potato salad with smoked sprot, a tasty and satisfying dish. It is easy to prepare, and the ingredients can vary depending on the tastes.

It can be served hot, not allowing the potatoes to cool completely.

  • 1 kg of potatoes
  • 2 red onions
  • juice of 1/2 lemon
  • 2 fresh donuts
  • 250 gr smoked sprot
  • salt
  • enough water to cover the potatoes
  • mayonnaise from:
  • 1 yolk
  • 1 teaspoon mustard
  • 250 ml oil
  • juice of 1/2 lemon
  • salt to taste

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[preparation title = & # 8221Preparation & # 8221]

Here is how to prepare the recipe Potato salad with smoked sprat!

First we put the well-washed potatoes, to boil, in enough water to cover them.
Let them boil until they penetrate the fork test, about 20 minutes on medium heat.
Meanwhile, prepare the rest of the ingredients.
We clean the onion, cut it into juliennes, put it in a bowl, then sprinkle salt on it and sprinkle it with the juice of 1/2 lemon.
Put a lid on the bowl and let it rest like this until we mix it with the rest of the ingredients.
The donuts, we wash them, we clean them of stalks and seeds and we cut them julienne.
We put them in a bowl.
Remove the heads and tails from the fish and add them to the bowl over the donuts.
Drain the water from the potatoes, pass them through a stream of cold water, then clean them and cut them into larger cubes.
We add them in a bowl, separate from the rest of the ingredients.
We make a classic mayonnaise.
Mix an egg yolk with a teaspoon of mustard and a little salt and drip oil little by little, mixing vigorously, and when it thickens, add the juice of 1/2 lemon and drizzle oil until you get the desired consistency.


Mix the mayonnaise with the potatoes from the bowl, then add the rest of the ingredients and mix them lightly so that they don't crush.

You can also add olives or even other ingredients, according to everyone's taste.
Good appetite!


  • 700 g potatoes
  • 100 g tuna in oil or own juice
  • 70 g black olives
  • 2-3 green onions (or a small dried onion)
  • juice from half a lemon
  • 2-3 tablespoons mayonnaise (or olive oil)
  • salt and pepper to taste
  • fresh parsley

Washed potatoes are boiled in water with a little salt. After penetrating well, leave to cool, peel and cut into cubes.

The canned tuna is unwrapped and put in a sieve to drain the oil. Over the tuna, after draining, drizzle a little lemon juice.

Peel and chop the onion or julienne, wash the green parsley well and chop finely, and leave the olives whole.

Put all these ingredients in a salad bowl and mix with mayonnaise.

* And if you find yourself in the taste of the recipes on this blog, we are waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".


  • 1 kg of potatoes
  • 300 g sour cream (I put 200 g with 12% fat and 100 g with 24%)
  • 5-6 cloves of garlic (you can put less)
  • salt
  • parsley (or dill)

I boiled the potatoes in salted water. If you have red peeled potatoes, use those, they are more suitable for salads.

I crushed the garlic cloves and mixed them with sour cream.

I peeled the boiled potatoes and cut them into cubes, then poured the sour cream mixture over them.

* For a lighter version you can replace sour cream with low-fat yogurt. It is very good and has fewer calories.

I added salt to taste and chopped parsley (dill worked better but my reserve in the pot ran out) and I mixed lightly.

I portioned in several parts and served immediately potato salad with sour cream. Delicious! Good job and good appetite!

If you find yourself in the taste of the recipes on this blog, I am waiting for you every day on facebook page. You will find there many recipes posted, new ideas and discussions with those interested.

* You can also sign up for Recipes group of all kinds. There you will be able to upload your photos with tried and tested dishes from this blog. We will be able to discuss menus, food recipes and much more. However, I urge you to follow the group's rules!

You can also follow us on Instagram and Pinterest, with the same name "Recipes of all kinds".