VINEGAR POTATOES WITH WHITE ONIONS, a simple and quick side dish, light and tasty for meat or fish, a light recipe for lunch or dinner.
Delicious vinegar potatoes with white onions, a perfect side dish that can be prepared in a short time, great for both lunch and dinner, a perfect dish that everyone will surely love.
The recipe for vinegar potatoes with onions is very simple, for convenience, I peeled the potatoes first, cut and boiled them, the onion is cooked in vinegar to remove the bitterness, but you can use it raw if you prefer.
If you are looking for other summer ideas, here are Cold Summer Salads perfect also to take to the beach, they can be prepared the day before and kept in the fridge.
With the heat, light dishes are the best, ideas with seasonal vegetables like peppers, zucchini, and eggplants, cold recipes without cooking easy and quick will surely be appreciated.
Follow me in the kitchen today for vinegar potatoes with onions!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 80.94 (Kcal)
- Carbohydrates 9.88 (g) of which sugars 1.52 (g)
- Proteins 1.34 (g)
- Fat 4.19 (g) of which saturated 0.61 (g)of which unsaturated 0.03 (g)
- Fibers 1.28 (g)
- Sodium 4.08 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7.05 oz potatoes
- 3.38 tbsps white wine vinegar
- 2 tbsps extra virgin olive oil
- 3.53 oz cucumbers
- 1.76 oz brown onion
- 1 tsp lemon juice
- 1.06 oz arugula
Preparation
Peel the potatoes and cut them into pieces then boil them in slightly salted water.
Drain well, prepare an emulsion of oil, vinegar, oregano, and lemon juice, mix well.
Slice the onion thinly and put it in the emulsion, let it rest for about half an hour.
To remove the bitterness from the onions, you can blanch them for a few minutes with water and vinegar.
Add the sliced cucumber and arugula, dress with the emulsion and serve.
Bon appétit
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Arte in Cucina advises
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