Potato salad with eggs and tomatoes

POTATO SALAD WITH EGGS AND TOMATOES

(Cretan recipe)

Ingredients

1 kg boiled potatoes

4 eggs cooked tight

1 medium dry onion

4 medium tomatoes for salad

1tsp vinegar

2 cloves garlic

Salt and pepper to taste

80 grams of oil

Instructions

Wash the potatoes under the faucet with plenty of water. Scrub them with a brush and wash again. All dirt should go.

Put the potatoes in a pot. Pour water in the pot until it covers them and reaches 2 cm above them.

Put the pot over high heat and leave the potatoes to boil.

As soon as the start boiling, lower the heat to medium.

Let the potatoes to boil until they are soft and tender.

When the potatoes are boiled cracks appear on their skin.

If you drive a fork in one of them, it nails easily into its flesh.

With a slotted spoon remove the potatoes from the water and put them in a pan.

Let them cool and then clean them by removing their skins.

Put them in a salad bowl and cut them in pieces, as a nut each.

Peel the eggs. Cut each egg into 4 pieces. Put the egg pieces into the potatoes. 

Chop the garlic and put the pieces in the potatoes.

Wash the tomatoes and cut them as in salad.

Put the tomatoes pieces into the potatoes.

Add the onion coarsely cut.

Put oil, salt, a little black pepper and vinegar over the potatoes.

Mix well all the ingredients together.

Try the taste. If you don’t like it, correct seasoning.

Potato salad easy and tasty

POTATO SALAD EASY AND TASTY

Ingredients

1 kg potatoes

1 onion, finely chopped

5 cloves garlic

1/2 bunch parsley

120 grams of olive oil

Salt to taste

1TB vinegar or more

Instructions

Wash the potatoes well, under the faucet with plenty of water. Scrub them with a brush. All the dirt should go.

Put the potatoes in a pot. Pour water over them until it covers them and reaches 2 cm above them.

Put the pot over high heat and leave the potatoes to boil. Once the boiling starts, reduce the heat to medium.

Let the potatoes cook until tender.

When the potatoes are ready, cracks appear on their skin.

With a slotted spoon take the potatoes from the pot and put them in a pan.

Let them aside to cool.

Peel and dice them.

Put the dice potatoes in a bowl.

Pour over the potatoes salt, olive oil, vinegar, chopped garlic, chopped onion and parsley.  Mix all these ingredients well.

The potatoes are soft. When you mix all the ingredients together, they change shape.

Try the taste of the salad. If you don’t like it, correct seasoning.

Put the salad in a deep serving bowl and garnish it with parsley leaves.

Potato salad with mayonnaise

POTATO SALAD WITH MAYONNAISE

Ingredients

1 kg boiled potatoes

1 tablespoon spicy mustard

1tablespoon of vinegar

3 tablespoons olive oil

4 TB mayonnaises or more
100 g. olives with light vinegar taste

1 onion, finely chopped

4 cloves garlic finely chopped

The whites of four hard boiled eggs.

Instructions

Wash the potatoes well, under the faucet with plenty of water. Scrub them with a brush.

Pot the potatoes in a large pot and pour water until it covers them and reaches 2 cm above them.

Put the pot over high heat and let the potatoes to boil.

Potatoes are ready when cracks appear on their skin.

Remove the pot from heat. 

With a slotted ladle take the potatoes off the water and put them in a bowl.

Let them to cool and peel them.

Boil the eggs tight and let them to cool.

Remove the kernels from olives and cut them in very small pieces.
Cut the potatoes into pieces smaller than a walnut.

Put the potatoes in a serving bowl.

Add salt, oil, mustard, vinegar and mayonnaise.

Clean the onion and cut them with a knife in very thin slices.

Add them in the serving bowl.

Clean the garlic and cut it into the bowl.

Peel the eggs. Sever each egg in the middle.

Take away the yolks. Do not use them.

If you use the yolks, your salad becomes very heavy, almost indigestible.

Sever the egg in half lengthwise and widthwise. So each egg white is cut into 8 pieces.

Put the egg whites and olive pieces in the serving bowl with the remaining ingredients.

Mix all the ingredients well. Try the taste.

If you don’t like the flavor, correct seasoning.

 

Individual cheese pies

INDIVIDUAL CHEESE PIES

Dough

Ingredients

1 cup olive oil

250 g. very cold margarine (almost frozen)

1 sachet dry yeast

1/2 cup of warm water

1 cup lukewarm milk or kefir

800 g. flour

1 egg

Instructions

Dough

Dissolve the yeast in a cup of warm water.

Stir in a spoonful of flour, to multiply fungi.

Put the oil in a large bowl.

Grate the margarine with tomato grater.

Mix those two ingredients lightly with a fork.

Add the dissolved yeast into the bowl and mix again with the fork.

Beat the egg slightly and pour it in the bowl.

Add mild or kefir and mix again.

Add the flour little by little into the bowl and knead with your hands.

You are trying to make soft dough that does not stick to hands.

If your dough sticks to hands, add more flour to stiffen it a bit.

If the dough you made is hard, add a little milk and knead to loosen it.

Wrap the bowl around with film for food.

Put over the bowl a clean fluffy towel and put it in a warm place.

Let the dough rise and double its volume.

It is better to prepare the dough overnight, because in the morning is ready for pies.

Stuffing

Ingredients

1/2 kg feta cheese or any white cow cheese

400 g. unsalted cheese or cream cheese

200 g. grated Edam cheese or grated Gouda cheese

2 large eggs  

200 g. whipping cream 30% fat 

Instructions

Stuffing

The feta cheese is kind of soft so rub it with your hands in a bowl.

Add in the bowl the whipping cream and the other grated cheeses.

 Add the eggs lightly beaten.

Knead all ingredients until you achieve a homogeneous mixture.

How to make the pies

Cut a piece of dough that has the size of a walnut.

Put it on your left palm. With your right palm rotate it until it becomes a small ball.

Press with your right hand the dough against you left palm.

Continue pressing until you open a small round sheet on your left palm.

With a teaspoon take a spoonful stuffing and put it on the sheet on your palm.

Fold the sheet and cover the filling.

Press gently and adhere the two parts of the sheets together.

Grease and flour a baking tray and arrange on it the cheese pies next to each other.

Beat an egg well with a fork.

Dip a brush into the egg and coat one by one all the pies.

Place the pan in the oven on the first rack from the bottom.

Bake at 200 degrees Celsius about 30 minutes.