Potato salad

Name: Potato salad
Prep time: 20 min
Cook time: 25 min
Total time: 95 min
Yield: 4
Cuisine: Tchad
Ingredients: 700 g peeled waxy potatoes; 200 g peeled carrots; 50 g peeled onion; 10 g washed dried parsley; 25 ml lemon juice; 25 ml oil; 3 g salt; 1 g black pepper; 1.5 litres water for cooking vegetables, discarded

🥔 Cooked potato and carrot with onion, parsley and lemon dressing.

Ingredients

700 g peeled waxy potatoes
200 g peeled carrots
50 g peeled onion
10 g washed dried parsley
25 ml lemon juice
25 ml oil
3 g salt
1 g black pepper
1.5 litres water for cooking vegetables, discarded

Preparation

Wash then peel potatoes and carrots. Weigh 700 g potato and 200 g carrot. Cut potatoes into 2.5 cm cubes and carrots into 1.5 cm dice.

Put vegetables in a pan with 1.5 litres cold water to cover. Bring to a simmer and cook gently about 12–15 minutes after simmering resumes until tender but intact. Check a cube of each vegetable separately.

Drain immediately and spread in a clean shallow dish. Cool about 20 minutes. Meanwhile finely chop onion and parsley with clean utensils.

Mix lemon, oil, salt and pepper. Pour over warm vegetables, add onion and parsley and lift gently without crushing. Refrigerate promptly about 30 minutes for chilled serving.

Stir gently and divide into 4 portions. Reference: 20 preparation, about 25 heating/cooking, 50 cooling/chilling, total 95 minutes. Do not leave vegetables cooling on counter for hours.