Portuguese potato salad: easy to prepare and eat

A very Portuguese potato salad, with broccoli and onion – very tasty and certainly easy and delicious

A very tasty potato salad, with Portuguese inspiration, with potatoes, broccoli and onion, seasoned with olive oil and golden garlic.

Enter for 4 people.

Classic (without restrictions), gluten -free, gluten -free and lactose lactose, vegan, vegetarian

Preparation: 00:50 + freezing time

Interval: 00:00

Tools

1 border (s), 1 dish (s) shallow, 1 pan with sieve or steam support, 1 pan (s), 1 bowl (s)

EQUIPMENT

Conventional + microwave

Meters

Cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, coffee spoon = 5 ml

Vegetable ingredients – Portuguese potato salad:

– 8 cooked units, peeled and slices of thickness 0.5 cm

– 1 unit (s) onion, large (s) in the rooms

– 1 unit (i) fresh broccoli

– Go up to taste

Golden garlic ingredients in olive oil:

– 8 teeth of garlic, chopped

– 1/2 cup (s) of extra virgin olive oil or enough

– Go up to taste

– Pepe to taste ^THE

– lemon to taste (drops)

Ingredients to finish and decorate:

– Black olive to taste

– extra virgin olive oil to taste

Pre-repair:

1. Separate the ingredients and tools for the recipe.
2. Place the water to boil in a pan with a basket to cook the broccoli steam.
3. Peel the potatoes, cut into slices with 0.5 cm thick and set aside.
4. Peel the onions, cut the rooms and cut each room in half.
5. Start with the preparation of vegetables (potatoes, onion and broccoli), since they have to cool.

PREPARATION:

Vegetables – potatoes and onion – Kitchen:

1. Put the sliced ​​potatoes on a plate and pack without stacking.
2. Arrange the onions cut on the plate, together with the potatoes.
3. Sprinkle with a little salt.
4. Cover with a transparent plastic bag and make holes in the bag.
5. Microwave and cook in high power for 8 minutes – this time it depends on the power of the equipment – the potatoes must be cooked, but stopped, without crumbling.
6. Once the potatoes cook, keep the vegetables in the microwave to be at the point: they should be cooked but stopped.
7. In the meantime, prepare the broccoli.

Vegetables – Broccoli – Cook:

1. Wash the broccoli, discard/cut the thicker stems, divide into floral and pack your bags in the pan or a sieve to cook in the steam.
2. Whip the basket or sieve with the broccoli on the pan.
3. Season the broccoli with a little salt.
4. Lower the medium heat and steam with no coating for about 3-5 minutes, or even al dente – cooked, but tender.
5. In the meantime, prepare the golden garlic in olive oil.

Golden garlic in olive oil:

1. Cut the garlic into small pieces or use a garlic hook.
2. Put the olive oil and garlic chopped in a pan and bring over low heat – it should cook slowly so that the olive oil does not boil, but get all the flavor of the garlic.
3. When the garlic begins to change color, turn off the heat and season with salt and pepper.
4. The garlic should be golden: remove a little earlier, as brown will end with residual heat. Be careful not to burn.

Boiled vegetables (fresh):

1. Check the broccoli point, remove the basket and wash with cold water and dip in a bowl of cold water to quit cooking.
2. Remove the potatoes and onions from the microwave. Open the plastic bag and let it cool for assembly.

Portuguese potato salad:

1. Once the vegetables are fresh, prepare the group on a plate.
2. Carefully distribute cooked potatoes to keep the slices whole.
3. Open the onions rooms with petals and mix with the potatoes on the plate.
4. Arrange the broccoli.
5. Put some drops of gilded garlic lemon with olive oil.
6. Sprinkle with the dressing of olive oil and garlic, opening spaces with a fork so that they are equally tempered.
7. Season the spices: salt and pepper and, if desired, drip some other drops of lemon to bring some acidity to your salad.
8. Cover with paper and refrigerate until at the moment to be served.

Finishing and assembly:

1. Remove the plate with the refrigerator salad just before serving.
2. Serve the Portuguese potato salad On the plate itself or, if you prefer, distribute it on the plates.
3. It ends with black olives and an extra virgin olive oil.

a) This ingredient (s) can contain traces of gluten by cross -contamination. Gluten does not cause any evil or discomfort to people who have no sensitivity or lactose allergy and can be consumed moderately without any health. Consumption by celiacs, even in small quantities, can cause different reactions. This is the reason why we always recommend reading with great attention to the labels of these ingredients and other unborned ingredients and opt for signs that attest that the product does not contain gluten.

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

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Source: Terra

Rose

Rose James is a Gossipify movie and series reviewer known for her in-depth analysis and unique perspective on the latest releases. With a background in film studies, she provides engaging and informative reviews, and keeps readers up to date with industry trends and emerging talents.