Boiled potatoes in their jackets. Jacket potatoes: two ways to cook a healthy side dish Dishes from cold boiled jacket potatoes

Most adults and children adore it. However, traditional dishes made from it are already quite boring, and housewives are surfing the Internet in search of new culinary recipes. Boiled potatoes are delicious fried, with butter and garlic; pickles, eggs and herbs go well with them. All that remains is to choose the recipe you like.

Delicious potato recipes

Potatoes are a healthy and tasty product from which salads, side dishes, casseroles and many other dishes are made. Most housewives sooner or later think about what can be made from boiled potatoes. There are many interesting and simple recipes that will help surprise your loved ones.

Recipe No. 1

To prepare a delicious dinner in the shortest possible time, you can use the recipe for boiled potatoes with stew. For it you will need:

• 1 can of stew;
• 4 potatoes;
• 2 tablespoons of tomato paste;
• 1 carrot;
• 1 onion;
• vegetable oil;
• greenery;
• salt pepper.

Prepare boiled potatoes as follows:

1. Peel the tubers and cut them into medium pieces.
2. Next, boil the potatoes in salted water until tender.
3. Cut the onion into cubes.
4. Rubbing carrots.
5. Fry the onions and carrots in a frying pan with vegetable oil.
6. Add tomato paste to the vegetables, mix and cook for another 1-2 minutes.
7. The meat is taken out of the jar and pounded with a fork. Add to the pan and simmer for 5 minutes.
8. Then the meat pieces and frying are sent to the pan with potatoes. Cook all ingredients over low heat for about 5 minutes.
9. The dish is salted, peppered, sprinkled with herbs and served.

This boiled potato recipe is suitable for cooking in a slow cooker. To do this, select the “Stew” mode, and after finishing cooking, set the “Heating” function for 30 minutes.

Recipe No. 2

Ordinary boiled potatoes, the benefits and harms of which have long been studied, can be diversified with the help of greens. To prepare it, you will need the following ingredients:

• 5-6 tubers;
• garlic;
• dill, parsley;
• 10 g butter;
• salt, spices.

Preparing the dish is very simple:

1. The tubers are cleaned, cut into middle parts and placed in boiling water. The cooking time for potatoes is 15-20 minutes.
2. The water is drained and butter is placed in the pan.
3. The washed dill is chopped and added to the potatoes.
4. Squeeze out 2 garlic cloves, add salt and pepper.
5. Cover the pan with a lid and shake several times so that the oil and garlic are evenly distributed among the pieces.
6. Place the potatoes with dill on a dish and serve hot.

Potatoes with a pleasant creamy taste are suitable as a main dish and as a side dish for meat or fish. For this recipe, it is better to choose a red variety of vegetable with the least starch content. Meat and fish dishes, fresh vegetables and pickles go well with boiled potatoes and herbs.

Recipe No. 3

There are many variations of salads with boiled potatoes. For their preparation, both young and ordinary tubers are used. The main thing is not to overcook them. Potatoes are served as an independent dish or used as a snack. To prepare a hearty and quick meal you will need the following ingredients:

• 600 g potatoes;
• 4 eggs;
• green onions;
• parsley dill;
• salt pepper;
• 30 g mustard;
• 10 ml vinegar;
• 200 g mayonnaise.

Preparation:

1. The potatoes are boiled in their skins until tender, cooled and peeled.
2. The eggs are hard-boiled and peeled.
3. Mix mayonnaise, mustard, vinegar, pepper and salt.
4. Eggs and potatoes are cut into cubes and mixed with the sauce.

The salad is placed in the refrigerator for several hours, and before serving, it is sprinkled with herbs and green onions.

Fry boiled potatoes

Boiled and fried potatoes are perfect as a Lenten dish. It goes well with any cutlets and vegetables. The meaning of this recipe is that boiled potatoes are fried with garlic, onions, herbs and other products.

Recipe No. 1

For fried boiled potatoes with garlic and herbs you will need:

• 4 tubers;
• 30 g butter;
• 3 garlic cloves;
• greenery;
• salt;
• vegetable oil.

Cooking process:

1. The potatoes are peeled and the eyes are removed.
2. It is boiled in salted water, first cut into medium-sized cubes.
3. After 5-7 minutes, place the vegetable in a colander to drain the water.
4. Pour vegetable oil into the frying pan and add a piece of butter.
5. Fry the boiled potatoes until fully cooked, stirring occasionally. Add chopped garlic 2-3 minutes before the end.
6. The potatoes are transferred to a separate dish, salted and sprinkled with herbs.

Chicken Kiev goes great with fried boiled potatoes.

Recipe No. 2

Another version of the potato dish involves frying the vegetable along with onions and carrots. The following products are taken for it:

• 6-7 potatoes;
• 1 onion head;
• 1 carrot;
• vegetable oil;
• salt.

The preparation is as follows:

1. Potatoes are boiled in their skins until half cooked and peeled.
2. Onions and carrots are washed and peeled.
3. Grate carrots.
4. Chop the onion into small cubes.
5. The potatoes are cut into bars and fried in a frying pan with vegetable oil for 3-5 minutes. During the process, you need to periodically stir the vegetable.
6. Then add carrots, and after another minute - onions.
7. Fry food until completely cooked. At the end, salt and mix.

You can use your favorite spices for the recipe. The potatoes won't get a crispy crust, but that doesn't make the dish any less tasty.

Recipe No. 3

For those who watch their figure and avoid fried foods, recipes for dishes made from boiled potatoes are more suitable. They are prepared without mayonnaise. A salad with boiled potatoes and pickles is quite popular. To prepare it you need the following ingredients:

• 3 potato tubers;
• 1 onion;
• 3-4 pickled cucumbers;
• greenery;
• vegetable oil to taste;
• salt pepper.

Recipe with boiled potatoes:

1. The potatoes are boiled in their skins, cut into medium pieces - slightly larger than for Olivier salad.
2. The onion is cut into quarter rings.
3. Pickled cucumbers are chopped into strips.
4. Combine all the products in a salad bowl, salt, pepper and add a little vegetable oil.

The salad can be varied by adding black olives, Korean carrots or mushrooms.

How many potatoes can you eat per day?

Potatoes have long been known for their beneficial composition. This product has a beneficial effect on blood vessels and digestion. It includes:

• phosphorus;
• strong;
• chromium;
• copper;
• zinc;
• vitamins B, C, A, E, PP.
• amino acids.

Boiled potatoes also have benefits. It restores the elasticity of joints and cleanses the blood of harmful cholesterol. It is used after abdominal operations and to break fast.

For medicinal purposes, only young potatoes are eaten. To preserve its beneficial qualities, the product is immersed in already boiling water. For this purpose, use only enamel dishes. There are other cooking rules that will preserve the greatest amount of vitamins:

• Do not leave peeled tubers in water for a long time;
• It is better to eat boiled potatoes immediately after cooking, without leaving them for the next day;
• It is undesirable to allow the product to darken.

The harm of boiled potatoes is due to the high content of starch, which should not be consumed if you have urolithiasis or flatulence. If you eat a lot of potatoes, you can earn not only excess weight, but also bloating. Therefore, you should not get carried away with this dish. One serving of mashed potatoes or jacket potatoes in the amount of 200 g is enough.

Many girls are interested in whether they can eat potatoes on a diet and how many calories they contain. This vegetable is not considered a high-calorie product. 100 g contains only 77 kcal. Most of them contain carbohydrates (16 g); there is little protein in the product - only 2 g. Therefore, potatoes are not very suitable as an ingredient for a diet menu. It is replaced with other products containing more protein.

There is an opinion that potatoes make you fat. This happens for the following reasons:

1. Eating fried (including French fries) significantly increases the calorie content of the dish.
2. Fat accumulation occurs due to excess carbohydrates when a person consumes large quantities of potatoes.

In order not to gain weight, you need to eat potatoes correctly. You should not eat more than 90 g of carbohydrates in one meal.

Properly cooked jacket potatoes are not only tasty, but also healthy, they improve metabolic processes, stabilize blood sugar levels, protect against infectious diseases and viruses, and have a positive effect on the functioning of the nervous system. We will look at the nuances of the recipe, knowing which even novice cooks will receive a delicious, satisfying dish. The whole process will take approximately 40 minutes.

The peel retains vitamins and microelements in the pulp. But jacket potatoes are useful only when they do not contain a high concentration of solanine and nitrates, which accumulate under the skin. If you are not sure about the quality of root vegetables, it is better to peel and boil them without the “uniform”.

Variety Jacket potatoes for salads are prepared from varieties that contain a minimum of starch so that the flesh does not crumble during cooking. Potatoes with a medium starch content are suitable for a regular dish; they taste better. It is not recommended to use varieties that are too starchy (usually late), since the pulp crumbles during cooking, resulting in an unattractive dish.

Size. Small and medium-sized tubers are suitable for boiling in their skins. Large potatoes take a lot of time to cook, and they don't always cook well inside.

All potatoes should be approximately the same size and preferably the same variety. If the potatoes are different, small tubers need to be pulled out of the water earlier so that they do not overcook.

Ripeness. Young potatoes in their jackets are often more tender and do not need to be peeled. Old root vegetables are tougher and must be peeled. Soft, sprouted or green potatoes are not suitable because they contain a lot of harmful substance solanine, which accumulates near the skin.

Ingredients:

• potatoes – 0.5 kg;
• water – 2-3 liters (depending on the pan);
• salt – 1 tablespoon per 2 liters of water.

Recipe for boiled jacket potatoes

1. Place washed potatoes of approximately the same size in a saucepan.

2. Pour water over the tubers (it should completely cover the potatoes by at least 3-4 cm). Remember that when boiling, some of the water will evaporate. Do not allow individual parts of the potatoes to become dry during the cooking process, otherwise they will become tasteless.

3. Add salt, which not only affects the taste, but also protects the potatoes from cracking the skin and boiling.

4. Bring the potatoes to a boil over high heat, reduce power, and cover the pan with a lid.

How long to cook jacket potatoes depends on the size of the tubers: young small ones need 20 minutes, medium and large potatoes will reach the desired condition in 30-45 minutes from the moment of boiling. The finished potatoes should be easily pierced with a fork or knife to the middle of the tuber. Try to check the readiness as few times as possible; with each new puncture, some of the beneficial substances are boiled down.

5. Remove the pan from the stove and drain the water; the tubers can be thrown into a colander for quick drying. If jacket potatoes are being prepared for salad, immediately pour cold water over the tubers for a couple of minutes to make it easier to remove the peel later. If this is a separate dish, just let it cool.

6. Peel the potatoes and serve (you don’t need to peel new potatoes in their jackets). The dish goes well with herring or sauces based on mayonnaise, vegetable oil and sour cream.

Years have passed and our ancestors figured out this overseas vegetable; today we have dozens of options for what can be prepared from potatoes. We know how to cook potatoes in a rustic way, how to cook potatoes in French, how to prepare potatoes in sour cream, baked and fried potatoes. Potato recipes make up half of the menu in some families. Potato recipes can be found in almost all national cuisines of the world, because potato dishes, recipes with potatoes, are very nutritious and can be combined with a wide variety of products. There are few people who don't like dishes with potatoes. Almost everyone quickly knows what to cook from potatoes: fry or boil in their skins. Usually, cooking potatoes is a no-brainer. We know very well what can be cooked from potatoes. But many people are interested in how to cook potatoes deliciously.

Many people love potatoes, but traditional potato dishes often get boring, so housewives sooner or later wonder what to cook from potatoes that is nontrivial and tasty. For example, it could be homemade crumbled potatoes, stuffed potatoes, or potato pancakes. But of course, this is not all that can be prepared from potatoes. Boiled potatoes in their jackets or simply boiled potatoes are recipes that even a child can prepare. There are other simple potato dishes: mashed potatoes and casseroles, potatoes in the oven and potatoes in a steamer. Steamer potatoes, like baked potatoes, are considered the healthiest ways to cook potatoes. There are also such simple potato dishes as fried potatoes, fries, which are very tasty, but not very healthy. There are also quite unusual potato dishes, the following recipes can be cited: potato pears, gratin, hunter's potatoes. But these are more complex potato recipes, even holiday potato dishes. Also worth mentioning are various potato salads, side dishes, appetizers and other delicious potato dishes. This means, for example, the following potato dishes, like potatoes with cheese, potatoes in bacon, potatoes with lard, puff potatoes, potatoes in cream, potatoes in sour cream. Success is guaranteed if you cook potatoes wrapped in bacon, potatoes with cheese. Another option for deliciously preparing potatoes is to boil the potatoes in milk. It produces a very delicate taste. Potatoes in milk are also cooked in the oven, baked with cheese and spices. Potatoes are delicious if you cook them with spices. For example, these are potatoes with rosemary.

Despite the fact that potatoes are difficult to spoil, if you have chosen some original potato recipe, we recommend that you cook it with our photo tips. Choose potato dishes with photos, potato recipes with photos, potato recipes with photos, potato recipes with photos, and cook potatoes for health.

Boiled jacket potatoes are used in a huge number of dishes! This is one of the recipes that every novice cook has to master. For those old kitchen wolves who haven’t thought about how to boil jacket potatoes for a couple of decades, I won’t tell you anything new. The lines that I write, I address, one might say, to my young self. Well, and to all those who are now frantically searching on the Internet for how long to boil jacket potatoes.

My dears, unfortunately, I also cannot give you an exact answer to this burning question. Simply because it doesn't exist. But I will at least explain what you need to pay attention to so that the potatoes are cooked without problems, do not crack and do not remain hard inside.

Are you still wondering how to cook these damn potatoes in these damn uniforms? Well then read on. I will explain in a long way, but I hope it is clear. I will explain everything that, unfortunately, no one explained to me, but it makes the life of a novice cook a lot easier!

How long to cook jacket potatoes depends on many factors, from the type of potato to the conditions in which they were stored and for how long. I’m not talking about the stove and pan! But the most important thing is the size of the potatoes.

Look at this photo where I sorted the contents of one bag of store-bought potatoes. I think it's absolutely obvious that the largest ones are about twice the size of the smallest potatoes. So, there is no need to cook them together under any circumstances. Because with the same cooking time, either the small ones will crack, or the large ones will not be ready. Before you start cooking, you need to sort them and cook potatoes of approximately the same size. Here I take a small one - half a one and a half kilogram bag. If your potatoes are dirty, you should definitely wash them before you start cooking.

Try to place the potatoes in the pan in as even a layer as possible. Pour water so that the potatoes are completely covered with it, and at the same time the water does not stand flush with the edge of the pan. Because otherwise the water will splash out when boiling.

Potatoes in their jackets are boiled covered. Without a lid, it will take longer to boil and cook. When to salt jacket potatoes? You know, for some recipes (all in which it is pureed or pressed through a press), it is not necessary to add salt at all. It's a must for salads or fried potatoes. Salt the potatoes after boiling. Why is it salted? Firstly, for taste, and secondly, so that it does not overcook. Salted potatoes are denser.

Now about the approximate time for boiling potatoes in their jackets.

These small ones, in one layer, about the length of a little finger and a little more, from an easily boiled variety, I cook for 25 minutes after boiling over medium heat. If there were two layers, the total cooking time would increase, because such an amount of water would take longer to boil, is it logical? But from the moment of boiling, I would cook them for the same 25 minutes.

If the potatoes were very large and not small, I would cook them for up to 50 minutes from the moment of boiling.

If there were a variety that was not overcooked, it would have to be cooked longer than the variety that was overcooked.

That’s why it’s impossible to say exactly how long to cook jacket potatoes. It depends on the potato. And even from the pan and from the stove. You will have to deal with your potatoes, pan and stove yourself, and don’t listen to me with my “25 minutes for shallow food”!

But then how do you know that the potatoes are ready? It is pierced with a knife. Be sure to use a knife with a sharp tip, not a rounded one. And for this test, the largest potatoes are selected. The knife should be poked deeply, all the way to the middle (especially important for very large potatoes), and it should enter the boiled potato softly, smoothly, without tension. If large potatoes are soft inside, then all the potatoes are ready.

After cooking, the jacket potatoes should be allowed to stand in hot water, but without boiling, for about five to ten minutes. After this it is easier to clean.

After draining the water, the potatoes should also, ideally, be allowed to stand and cool so that they can be handled without burning themselves. The potatoes can cool for half an hour. If you don’t have that much time, pour cold water over it.

There are recipes that require jacket potatoes immediately after cooking, very hot, not cooled. In this case, it is convenient to clean it by pricking it with a fork.

I hope I was able to help you figure out how to boil jacket potatoes...

At first, potatoes, as an outlandish overseas plant brought by Columbus from America, were grown only for decorative purposes in palace flower beds. High society ladies of those times considered it especially chic to appear at a ball with delicate potato flowers in their hair. However, very soon people realized that potatoes were a wonderful food, and they began to grow them not for decoration. Many books have been written with recipes for preparing potato dishes, and almost all of them begin with the words “peel the potatoes...”. And completely in vain.

It is in the peel and under it - in the thin surface layer - that contains the maximum of useful substances and enzymes that contribute to the efficient functioning of the gastrointestinal tract and good absorption of food.

When peeled potatoes are cooked, about 14-15% of their beneficial properties disappear. If you cook potatoes in their skins, that is, in their skins, the losses will be only 0.1-0.2%.

Potatoes are a dietary and even healing product. Approximately 20-25% of the weight of tubers is carbohydrates (starch), about 2% is proteins and 0.3% is fat. Tuber protein is rich in various amino acids and belongs to complete proteins. Potatoes contain a lot of potassium (568 mg per 100 g of wet weight), phosphorus (50 mg), a significant amount of magnesium, calcium and iron. The tubers contain vitamins C, B, B2, B6, B PP, D, K, E, folic acid, carotene and organic acids: malic, oxalic, citric, caffeic, chlorogenic, etc.

When boiling potatoes in their skins, about 25% of vitamin C is destroyed, while boiling peeled potatoes destroys 30-40%. When storing potatoes for 24 hours, no further destruction of vitamin C occurs. Therefore, you can boil jacket potatoes in the morning when getting ready for work, and in the evening prepare a delicious dinner based on them.

The calorie content of potatoes is twice as high as that of carrots and three times that of cabbage. Due to its high potassium content, it promotes the removal of water and table salt from the body, which improves metabolism, which is why potatoes are considered an indispensable product in the diet. Baked potatoes are especially rich in potassium, retaining maximum nutrients. It is even recommended to be used for hypertension, atherosclerosis and heart failure.

Jacket potatoes have another invaluable advantage for delicate women's hands - they do not need to be peeled. Or rather, it is necessary, but when it is already cooked. And removing thin, clean skin is much more pleasant than peeling off dirty skin.

The only contraindication to cooking potatoes in their skins is the alkaloid solanine. This is a bitter and toxic substance that accumulates in the peel when exposed to light and during long-term storage. There is especially a lot of solanine in green and sprouted tubers. Such potatoes can only be boiled after being properly peeled, otherwise this substance may cause symptoms of food poisoning.

In addition, nitrates from the soil accumulate in the peel, so if potatoes are grown on fertilized soils, they should not only be peeled, but then kept in water for 30-40 minutes. It is better not to use wrinkled and heavily sprouted tubers from the old harvest at all: neither “in uniform” nor without them.

Potato recipes

POTATO CASSERLE

250 g potatoes, 50 g milk, 50 g butter, 1 egg, 50 g sour cream, g sauce.

Prepare the potato mass as for mashed potatoes, add hot milk, raw egg (yolk is better) and melted butter. Mix the mixture well and place on a baking sheet. Level the surface with a spatula, spread evenly with sour cream and bake in the oven.

When serving, cut into portions in the form of squares or rectangles and pour with melted butter (or mushroom or sour cream sauce).

MUSHROOMS CASSERLE

200 g potatoes, 10 g butter, 1 egg, 50 g milk, 50 g sour cream, 50 g sauce.

The casserole is made as described in the previous recipe.

Preparation of minced meat: rinse the dried mushrooms, put them in cold water for two hours and cook in it for 1-1.5 hours. Wash the salted mushrooms. Mix salted and cooked dried mushrooms and chop finely. Chop the onion and sauté in vegetable oil. Mix chopped mushrooms with sautéed onions, add pepper and simmer for 20-30 minutes.

POTATO AND FISH CROQUETTES

700 g potatoes, 600 g canned salmon, lemon, 3 tbsp. spoons of parsley, spices, 1 egg, flour, butter.

Peel the potatoes. Boil until fully cooked and mash into a puree with butter. Stir in canned salmon, squeeze lemon juice, add parsley, season to taste. Form cutlets, roll them in egg and flour and fry in butter or vegetable oil until cooked.

MASHED POTATOES "CLASSIC"

1.5 kg of potatoes, 150 ml of milk, 25 g of butter, nutmeg, black pepper.

Peel the potatoes, cut into pieces. Boil in salted water and cook for another 15-20 minutes (until soft), drain the water. Heat milk with butter. Mash the potatoes, then pour in warm milk and sprinkle with nutmeg and black pepper. Serve hot.

GARLIC MASHED POTATOES

Potatoes, 3 cloves of garlic, 150 ml of hot milk, 2 pinches of nutmeg, pepper, 1 red onion.

Boil the potatoes in salted water, adding garlic. Mash the potatoes with hot milk, nutmeg, and season with pepper. Add one chopped and fried red onion and the oil in which it was fried.

Recipe: "CHEESE MIRACLE"

Make mashed potatoes. Add butter, beaten egg, chopped onion and diced cheese. Season the puree with salt and pepper, place in a greased pot, and place cubes of butter on the surface. Bake in the oven at 200°C for 30 minutes.

IN UNIFORM, GENTLEMEN!

Wash small potatoes thoroughly and remove dirt, place in the oven and bake until crust forms. Peel the finished potatoes and serve with salt, butter or various sauces. Young baked potatoes can be eaten with the skin on.

VARYOSHKA IN A UNIFORM

Wash and remove dirt from the potatoes, put them in a saucepan, add salted water and cook until tender. Peel the potatoes and serve with a variety of sauces or use in salads, casseroles and other dishes.

SALAD "UNUSUAL"

3-4 boiled potatoes in their jackets, 1 cucumber, 2 medium carrots, 3-4 tbsp. spoons of mayonnaise, salt and ground black pepper to taste, a little finely chopped parsley or dill.

Wash the cucumber and cut into thin slices. Peel the potatoes and also cut into thin slices. For this salad, it is better to boil non-crumbly potatoes. Peel the carrots and grate them on a fine grater to make a puree. Gently mix the vegetables, pour in mayonnaise, salt and pepper, sprinkle with herbs and serve.

POTATO SALAD "FOR MARINADE LOVERS"

300 g of pickled mushrooms, 4-5 boiled potatoes, 2 pickled cucumbers, 1 onion, 1/2 cup finely chopped green onions.

For dressing: 5 tbsp. spoons of vegetable oil, 3 teaspoons. spoons of 3% vinegar or freshly squeezed lemon juice, 1 teaspoon. spoon of salt, 1 teaspoon. spoon of sugar, ground pepper, 1 teaspoon. spoon of mustard.

Cut mushrooms, potatoes and pickles into thin slices, onions into half rings. Mix the prepared products, pour in the dressing, stir, place in a heap in a salad bowl and sprinkle with finely chopped green onions.

POTATOES WITH SOUR CREAM AND CHEESE

4-5 medium potatoes, boiled in their jackets, 1/2 cup of grated cheese (such as “Dutch” or feta cheese), 1 tbsp. spoon of sour cream.

Peel the hot potatoes and cut them into cubes. Add coarsely grated cheese to the potatoes, stir, place on a plate and pour over sour cream.

To add spiciness, you can sprinkle the salad with black or red hot pepper. It makes an ideal side dish for fried meat or fish.

SALAD "WINTER IS ON THE THRESHOLD"

2 apples, 3 potatoes, 2 pickled cucumbers, 1 small onion, 1/2 cup canned sweet pepper, 1 boiled carrot, 3-4 tbsp. spoons of mayonnaise.

Boil potatoes in their skins, cool, peel and cut into cubes. Do the same with carrots. Finely chop the onion, pickled cucumbers and canned sweet peppers. Peel and seed the apples and cut into slices. Mix half the apples and all other ingredients and season with mayonnaise; decorate the salad with the remaining apples.

POTATO-GARLIC BOOM

4-5 potatoes, boiled in their skins, 1 onion, 3-4 cloves of garlic, 3 tbsp. spoons of vegetable or butter, salt, herbs.

Finely chop the peeled garlic cloves and onion and fry in oil (2-3 minutes) until soft. Don't make the heat too high to prevent the garlic and onions from burning. Peel and cut the potatoes into cubes, add onion, garlic, salt to taste, mix carefully, place on a dish and sprinkle with dill. This salad with yogurt or kefir will be a great lunch or dinner. It is also good as a side dish for fried or stewed pork.

SALAD "ANY CAPRICE"

1 can of sardines (saury) in oil, 5-6 medium potatoes, boiled in their jackets, 2 tangerines, 3-4 tbsp. spoons of mayonnaise, ground black pepper.

Peel the tangerines and divide into slices. Cool the potatoes, peel them, cut them into thin pieces, place them in an even layer on a plate, add salt, pour oil from a can and sprinkle with pepper. Cut the fish slices into small pieces and place on top of the potatoes. Pour mayonnaise over the salad, place tangerine slices on top, let stand for 10 minutes and serve. The salad has a very delicate, refreshing taste that both adults and children like.

SALAD WITH SHRIMP

400 g shrimp, 200 g boiled potatoes, 1/2 cup canned green peas, 1 boiled egg, 1 tbsp. spoon of lemon juice, 3-4 tbsp. spoons of mayonnaise.

Hard-boil the egg, cool, peel and cut into slices. Boil the shrimp (3-5 minutes) in salted water, remove the shell, and cut into small pieces. Peel the potatoes and cut into cubes. Mix shrimp, potatoes, green peas, sprinkle with lemon juice. Then add mayonnaise and mix again. Garnish the salad with egg slices.

"PIRATE TREASURES"

400 g smoked fish, 3 hard-boiled eggs, 4-5 jacket-boiled potatoes, 2 tbsp. spoons of grated horseradish, 3 tbsp. spoons of mayonnaise, parsley and dill.

Remove the skin from the fish, separate from the bones and cut into small pieces. Hard boil the eggs, peel and cut into small cubes. Cool the potatoes, peel them and cut them into cubes. Mix the prepared products, add horseradish, season with mayonnaise, sprinkle with parsley and dill.

OMELET WITH POTATOES

2 eggs, 2 tbsp. spoons of sour cream, 2 boiled potatoes in their jackets, 1 tbsp. a spoonful of butter or vegetable oil, salt and pepper to taste, herbs (for decoration).

Peel the potatoes, cut them, fry them in oil. Mix eggs, sour cream, salt and pepper until smooth, pour over potatoes, cover the frying pan with a lid and cook over low heat. Place the omelette on a plate and sprinkle with herbs.

HERRING BAKED WITH POTATOES

300-350 g salted herring fillet ("Mathias", etc.), 8-10 small potatoes, 2 onions, 2 tbsp. tablespoons butter, 1/2 cup sour cream, 1/2 cup grated cheese.

Boil potatoes in their skins, peel them, cut into slices. Finely chop the onion and fry it in oil. Cut the herring fillet into pieces. Grease a baking dish well, place half the potatoes on it, and herring fillets on top. Sprinkle with fried onions, pour in sour cream, cover with remaining potatoes on top, add pieces of butter and sprinkle with grated cheese. Bake in the oven for 15-20 minutes.

Serve the casserole with salads of fresh sweet peppers, tomatoes and radishes.

POTATO BRAID WITH POPPY POPPY

500 g potatoes, several sprigs of dill, egg white, 1 teaspoon. spoon of poppy seeds, salt, nutmeg.

Peel the boiled potatoes in their jackets while still hot, mash them, season with salt, nutmeg and chopped dill, mix well. Fill a star-shaped syringe with the potato mixture and squeeze the mixture onto a buttered baking sheet in the shape of a pigtail. Brush the “pigtail” with egg white and bake in the oven for 5 minutes at 180°C. Before serving, sprinkle the “pigtail” with poppy seeds.

"THUNDER AND LIGHTNING"

4 sausages, 4 pork chops, 1 kg potatoes, 1 kg sour apples, 2 onions, 500 ml meat broth, butter or margarine, breadcrumbs, salt, pepper. Cut peeled apples and potatoes into cubes. Pour cold water and vinegar over the apples to prevent them from darkening. Boil potatoes in meat broth with spices, add apples and simmer for about 10 minutes until almost all of the broth has boiled away. Season the chops with salt and pepper and roll in breadcrumbs. Heat the fat to a boil and fry the chops on both sides. When they are almost ready, cut the sausages and fry them in a frying pan with the chops. Place the finished potatoes and apples on a dish, season well with salt and pepper and cover with chops and sausages. Fry the onion rings and decorate the dish with them.