Rolled Potato Salad – Practical Recipes
ROLL POTATO SALAD
- 3 large potatoes (boiled)
- Juice of half a lemon
- Half a tea glass of olive oil (I used discretion)
- Salt, Black Pepper
- 1 carrot (cut into small cubes and boiled)
- 3 tablespoons of peas (boiled and rinsed in cold water)
- 5-6 pickled gherkins (cut into small cubes)
- mayonnaise
- finely chopped parsley
We peel and grate the boiled potatoes (I mashed them with a fork). We pour salt, oil, lemon juice and black pepper on it and mix it. We spread the stretch film or a clean nylon bag on the counter. We put the potato mortar we prepared on it and spread it by pressing with our hands (if you have trouble spreading it, you can slightly wet your hand). I drained the boiled carrots and peas thoroughly and put them on a paper towel, I also cut the pickled gherkins into cubes and added that too. Then I put the carrots, peas and pickles in a bowl and sprinkled some salt, added less than 1 spoonful of yogurt (from the solid part of the yogurt) and a little bit of mayonnaise, mixed it without diluting it too much (you can also add mayonnaise if you wish). I spread this mortar on the potato. It is rolled with the help of cling film and rested in the refrigerator (1-2 hours is enough). After removing it from the cabinet, open the stretcher, sprinkle the finely chopped parsley and roll it back and forth to ensure that the parsley adheres well to the roll, and it is served by cutting into slices.
