Potato salad with green peas. Potato salad with fresh peas Boiled potato and pea salad

12.09.2020

Salad is an irreplaceable dish on our table. It is always on the table: both on weekdays and on holidays. And there are a huge number of varieties at all: these are summer "fresh" salads, and winter "boiled" ones, and even hot ones.

Specifically, this salad refers to those that can be prepared at any time of the year - the products are simple and affordable, most of them, and at all, are available every day in the refrigerator of every housewife.

This salad with potatoes and peas has a very interesting, original, but nevertheless simple taste.

Used green gives it a zest canned peas, combined with a subtle aftertaste of sweet burgundy onions.

And here hearty salad becomes, thanks to boiled potatoes, which is an indispensable element of this salad

Potato and Pea Salad

Ingredients:

Potatoes - 4 pieces;

Carrots - 1 piece;

Canned peas - 300 grams;

Burgundy onions - 1 piece;

Salt - a pinch;

Mayonnaise to taste.

Preparation:

Thoroughly washed vegetables must be boiled in salted water in advance. This will take about half an hour, when boiled over high heat. As soon as the water in the pot boils, reduce the heat to medium. As soon as the vegetables are boiled, let them cool down.

Chilled to room temperature and an acceptable temperature, the potatoes should be peeled and cut into small cubes. If the potatoes are slightly gluten-free, use your hands to separate the small pieces from each other.

The carrots also need to be peeled and cut into small cubes.

Chop the onion and add to the prepared ingredients. Burgundy onions are used to add some sweetness to the salad - but, in principle, you can replace it with a regular, onion.

The last ingredient is canned green peas. Pour all the liquid out of the jar, and only then add the peas to the salad.

It remains only to fill the salad with potatoes and peas with mayonnaise and you can serve it to the table.

Remember that the shelf life of a salad varies from 2 to 4 hours.

The total amount of time is 45 minutes;

Servings total 4.

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Potato salad with green peas how in kindergarten. Routing №23:

The technology of cooking potato salad with green peas as in kindergarten:

If we talk about the amount of ingredients "by eye", then these are about 2 medium potatoes, 1 carrot, three to six tablespoons of canned peas, a third of a long cucumber, a large bunch of green onions and a couple of tablespoons of vegetable oil.

According to the technology of preparing salad from potatoes with green peas, as in kindergarten, salt is not provided in the recipe. But without it, in my opinion, the taste is greatly simplified. I think that a pinch of salt is unlikely to hurt anyone, so you can add it if you wish.

Rinse potatoes and carrots under running water and boil until tender, about 25-30 minutes. If the fork is free to enter the vegetable, then it is ready.

Drain the water, let the vegetables cool and remove the skin. Cut the skin thinly from the cucumber.

Prepare the ingredients for the salad. Cut the cucumber, potatoes and carrots into small cubes. Chop the green onions finely too.

Combine all the vegetables in a bowl: cucumber, potatoes, carrots, a little salt, if you still decide to add it, canned peas and vegetable oil.

According to the technology, canned peas must be warmed up, cooled and then added to the salad. I omitted this item. If you want to strictly follow the technology, then just fill the peas with hot boiled water for 30 seconds, then drain it and let the peas cool.

Perfect pairings with eggs, cucumbers, chicken, sausage, cabbage, mushrooms and more.

Ingredients

1 fresh cucumber;
200 g smoked;
200 g canned green peas;
100 g of croutons with any taste;
2-3 cloves of garlic;
1-2 tablespoons of mayonnaise;
salt to taste.

Preparation

Cut the cucumber and sausage into thin strips. Add peas, croutons, minced garlic, mayonnaise and salt and stir. Serve the salad right away to keep the croutons from softening.

Ingredients

4 eggs;
1 fresh cucumber;
½ bunch of dill;
1-2 tablespoons or sour cream;
salt to taste;

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Chop the dill. Add peas, mayonnaise or sour cream, salt and pepper and stir.

Ingredients

2 eggs;
1 pickled cucumber;
120 g canned liver cod;
¼ bunch of green onions;
salt to taste;
1-2 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Cut the eggs and cucumber into small cubes. Mash the liver with a fork and chop the onion.

Add peas, salt, pepper, mayonnaise to the prepared ingredients and mix the salad thoroughly.

Ingredients

300 g chicken breast;
4 eggs;
2 potatoes;
1 onion;
a few tablespoons of vegetable oil;
2 carrots;
300 g of pickled champignons;
¼ a bunch of dill;
¼ a bunch of parsley;
¼ bunch of green onions;
250 g canned green peas;
salt to taste;
ground black pepper - to taste.

Preparation

Boil eggs and potatoes until tender and cool. Cut the onion into small cubes and fry until soft in hot oil. Add the carrots, grated on a coarse grater, and fry, stirring occasionally, for 5-7 minutes.

Cut the breast, mushrooms, peeled eggs and potatoes into medium cubes. Add cooled roast, chopped herbs, peas, salt, pepper and 1-2 tablespoons of oil to the ingredients and stir.

Ingredients

100 g crab sticks;
100 g suluguni;
100 g of hard cheese;
1 tomato;
1 avocado
120 g canned green peas;
¼ a bunch of parsley;
salt to taste;
3-4 tablespoons.

Preparation

Slice crab sticks in circles, and two types of cheese, tomato and avocado - in cubes. Add the peas, chopped parsley, salt and mayonnaise and stir the salad.

Ingredients

500 g of chicken hearts;
salt to taste;
1 onion;
2 carrots;
some vegetable oil;
ground black pepper - to taste;
120 g canned green peas;
a few feathers of green onions.

Preparation

Boil chicken hearts in salted water for 20-30 minutes and cool. Cut the onion into strips and grate the carrots on a coarse grater. Lightly fry the onion in hot oil, add carrots, salt and pepper. Fry, stirring occasionally, for a few minutes.

Cut the hearts into large strips. Add cooled roast, peas, chopped green onions, salt and pepper to them and stir.

iamcook.ru

Ingredients

2 eggs;
50 g of hard cheese;
1 pickled cucumber;
180 g of seaweed;
1 tablespoon mayonnaise;
ground black pepper - to taste.

Preparation

Hard boil the eggs, cool and peel. Grate eggs and cheese on a fine grater. Cut the cucumber into small cubes. Add cabbage, peas, mayonnaise and pepper to the ingredients and mix.

nakormi.com

Ingredients

300 g smoked or dry-cured sausages;
120 g canned green peas;
120 g canned corn;
¼ a bunch of dill;
salt to taste;
ground black pepper - to taste;
1-2 tablespoons of mayonnaise.

Preparation

Cut the sausage into large pieces. Add peas, corn, chopped dill, salt, pepper and mayonnaise. Stir the salad thoroughly.

povarenok.ru

Ingredients

150 g peeled shrimp;
salt to taste;
1 onion;
250 g champignons;
some vegetable oil;
2 tablespoons heavy cream;
ground black pepper - to taste;
1 teaspoon lemon juice.

Preparation

In boiling salted water for 1-2 minutes. Cut the onion into half rings and the champignons into large pieces. Fry the onions and mushrooms separately in hot oil until golden brown.

Combine shrimp, onion, mushrooms and peas. Separately combine the cream, salt, pepper, lemon juice and season the salad.

10. Salad with green peas, carrots, eggs and soy-mustard dressing

VIVOOO / Depositphotos

Ingredients

2 eggs;
1 carrot;
50 g of hard cheese;
120 g canned green peas;
2 tablespoons of mayonnaise or sour cream;
½ teaspoon;
2 cloves of garlic;
1 tablespoon of soy sauce
a few sprigs of dill and parsley.

Preparation

Hard boil the eggs, cool and peel. Cut them into small cubes. Rub raw carrots and cheese on a coarse grater. Add peas to the ingredients.

For dressing, mix mayonnaise or sour cream, mustard, chopped garlic, soy sauce and finely chopped greens. Add the dressing to the salad and stir.

russianfood.com

Ingredients

2 eggs;
2-3 squid carcasses;
1 onion;
300 g canned green peas;
salt to taste;
2-3 tablespoons of mayonnaise.

Preparation

Hard boil the eggs, cool and peel. Dip in boiling water for 1 minute. Cool, remove the film from them and cut into small cubes.

Cut the eggs and onions into small cubes. Combine squid, eggs, onions and peas. Add salt and mayonnaise and stir.

Ingredients

½ medium head of Chinese cabbage;
150 g ham;
¼ bunch of green onions;
150 g canned green peas;
salt to taste;
2-3 tablespoons of mayonnaise.

Preparation

Chop the cabbage thinly. Cut the ham into small, thin strips. Chop the onion. Add peas, salt and mayonnaise and mix well.

Ingredients

400 g chicken breast;
2 fresh cucumbers;
½ bunch of dill;
250 g canned green peas;
150 g sour cream;
salt to taste.

Preparation

Boil the chicken until tender. Cut the cooled breast and cucumbers into small cubes. Chop the dill. Add peas, sour cream, salt to the prepared ingredients and stir the salad.

Ingredients

¼ medium head of Chinese cabbage;
2 celery stalks;
1-2 bell peppers;
1 red onion;
100 g cherry tomatoes;
120 g canned green peas;
2 tablespoons lemon juice
salt to taste;
2-3 tablespoons of vegetable oil.

Preparation

Chop the cabbage thinly. Slice celery and onions into thin strips and tomatoes into longitudinal quarters. Add peas, lemon juice, salt, oil to vegetables and stir.

Ingredients

1-2 potatoes;
2 small fillets;
1 red onion;
¼ a bunch of dill;
¼ a bunch of parsley;
100 g canned green peas;
1-2 tablespoons of vegetable oil.

Preparation

Boil potatoes, cool and peel. Slice the herring across small pieces, and onions and potatoes - in strips. Chop the herbs finely. Add the peas and oil and mix well.

For these qualities, many appreciate it and use it with pleasure not only as a side dish for lunch or dinner, but also as one of the main ingredients of vitamin salads. Pea salad recipes are unique and varied. Probably, each housewife has her own recipe for preparing such a dish. The fact is that green peas are a universal thing that can be easily combined with a huge number of products.

The five most commonly used ingredients in recipes are:

These include any meat (pork, beef, lamb, poultry), river and sea fish, seafood (shrimp, squid, mussels), various vegetables (cucumbers, onions, potatoes, beets, carrots), fresh, fried or pickled mushrooms of all sorts, eggs, ham, etc. In the form of a refueling for the like culinary masterpieces you can use whatever your heart desires: from sunflower oil and lemon juice to sour cream, natural yoghurt and mayonnaise. Peas will easily tolerate any combination, and such salads not only cook quickly, but also look very colorful, beautiful and appetizing. Guests and households alike will appreciate this original and hearty dish.

Pea, Egg and Potato Salad

At the beginning of spring, the lack of vitamins is especially acute, so it is so important to include different vegetable dishes... Especially often we prepare various salads from the first vegetables, and green onions appear before all. It can add flavor to any dish, make it more savory and healthy. Instead of mayonnaise, this salad can be seasoned and vegetable oil... comprises simple products, which are always easy to buy in the store, and at a fairly low price. And even a novice hostess can cook it.

Ingredients:

Potatoes - 8 pcs.
Chicken eggs - 2 pcs.
Green onions - 100 g
Canned green peas - 4 tbsp. spoons
Mayonnaise - 100 g
Salt - 1.5 tsp
Ground black pepper - 0.5 tsp
Dill (greens) - 0.5 bunch

Preparation time- 10 minutes

Cooking time- 40 minutes

Servings – 4

Potato salad with peas and green onions- recipe with photo:

Wash the peeled potatoes thoroughly, cover with hot salted water, boil until soft, drain the broth, and cool the tubers a little, peel and cool well. Cut the potatoes into cubes.