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Portuguese Potato Salad: It’s definitely easy to make
Portuguese Potato Salad: It’s definitely easy to make

A very Portuguese potato salad, with broccoli and onion, very tasty and certainly easy to prepare




A very tasty, Portuguese-inspired potato salad with potatoes, broccoli and onion, dressed with olive oil and golden garlic.

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 00:50 + cooling time

Interval: 00:00

TOOLS

1 cutting board(s), 1 dinner plate(s), 1 pan with sieve or steam rack, 1 frying pan(es), 1 bowl(s)

EQUIPMENT

conventional + microwave

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Vegetable ingredients – PORTUGUESE POTATO SALAD:

– 8 boiled potatoes, peeled and sliced ​​into 0.5 cm thick slices

– 1 unit of onion, large in quarters

– 1 unit of fresh broccoli

– salt to taste

Ingredients GOLDEN GARLIC IN OIL:

– 8 cloves of garlic, chopped

– 1/2 cup(s) of extra virgin olive oil, or as required

– salt to taste

– pepper to taste w

– lemon to taste (drops)

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Ingredients TO FINISH AND DECORATE:

– black olive to taste

– extra virgin olive oil to taste

PREPARATION:

  1. Separate the ingredients and utensils for the recipe.
  2. Boil water in a pan with a basket to steam the broccoli.
  3. Peel the potatoes, cut them into 0.5 cm thick slices and set aside.
  4. Peel the onion, cut it into quarters and cut each quarter in half.
  5. Start by preparing the vegetables (potatoes, onions and broccoli), as they need to cool.

PREPARATION:

VEGETABLES – POTATOES AND ONIONS – Cooking:

  1. Place the sliced ​​potatoes on a plate and arrange them, without stacking them.
  2. Arrange the chopped onion(s) on the plate, along with the potatoes.
  3. Sprinkle with a little salt.
  4. Cover with a clear plastic bag and poke a few holes in the bag.
  5. Place in the microwave and cook on high power for 8 minutes – this time depends on the power of your equipment – the potatoes should be cooked, but firm, without falling apart.
  6. Once the potatoes are cooked, let the vegetables cook in the microwave with the power off: they should be cooked but firm.
  7. In the meantime, prepare the broccoli.

VEGETABLES – Broccoli – Cooking:

  1. Wash the broccoli, remove/cut the largest stems, divide them into florets and place them in the basket or in a colander for steaming.
  2. Place the basket or colander with the broccoli over the pan.
  3. Season the broccoli with a little salt.
  4. Reduce the heat to medium and steam, uncovered, for about 3-5 minutes, or until al dente but tender.
  5. In the meantime, prepare the garlic browned in olive oil.

GOLDEN GARLIC IN OIL:

  1. Chop the garlic into small pieces or use a garlic press.
  2. Put the olive oil and chopped garlic in a pan and place over a low heat: it must cook slowly so that the oil does not boil, but acquires all the flavor of the garlic.
  3. When the garlic starts to change color, turn off the heat and season with salt and pepper.
  4. The garlic must be golden: remove it a little early because the residual heat will finish browning. Be careful not to burn yourself.

COOKED VEGETABLES (cool):

  1. Check the cooking of the broccoli, remove the basket, wash them with cold water and leave them to soak in a bowl with ice water to stop the cooking.
  2. Remove the potatoes and onions from the microwave. Open the plastic bag and let it cool before assembling.

PORTUGUESE POTATO SALAD:

  1. Once the vegetables have cooled, assemble them on a serving plate.
  2. Carefully distribute the cooked potatoes so that the slices remain intact.
  3. Open the onion quarters into petals and mix them with the potatoes in the baking dish.
  4. Arrange the broccoli.
  5. Add a few drops of lemon to the garlic sautéed in olive oil.
  6. Drizzle with the olive oil and garlic seasoning, opening the spaces with a fork so they are evenly seasoned.
  7. Adjust the seasonings: salt and pepper, and if desired, add a few more drops of lemon to give your salad a little acidity.
  8. Cover with cling film and place in the fridge until ready to serve.

FINALIZATION AND ASSEMBLY:

  1. Remove the plate with the salad from the refrigerator just before serving.
  2. Serve to Portuguese potato salad on the plate itself or, if you prefer, distribute it among the plates.
  3. Finish with black olives and a drizzle of extra virgin olive oil.

c) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra