Hearty potato salad - lunch and dinner will be good!
|Cooking time -||Number of servings -|
Potatoes cut into thin strips (it is better to use potatoes "wax" of sorts, not crumbly)
Boil the water, a little sunflower it (like for pasta) and put in it potatoes, cook for 1 minute, then drain in a sieve and allow to drain water. Cool completely
Onions cut into half rings and fry until Golden brown. Cool completely
Connect the potatoes, onions and diced cucumbers
For the filling mix the oil, vinegar, chopped garlic, dry seasoning and sauce "Taco" Kikkoman
Season the salad, mix and refrigerate for 1-2 hours
Important! Be sure to fully cool all the vegetables before mixing the salad, otherwise it will taste bitter (tested).
The salad is very satisfying, it can serve as a separate dish