The Austrians eat on all possible occasions, and it is an inescapable addition to the Viennese steak that I once wrote. Although the potato salad in our region is neglected with respect to other ingredients, believe me that this recipe is so good that you will be much more prepared in the future.

So let’s go with the potato. Which potatoes to choose – the first obstacle. To ask you: how do you decide which potatoes to buy? What do you know about potato types? For most people, the potato is simply – potatoes. They differ in color, dullness and come on, they know what the young potato is. But when they use – they do not have a good relationship. For potato salad you will need hard potatoes, that is, the one that is not cooked by cooking. This is the first and most important postulate. Cook about 600 g of hard potatoes together with the soap. After cooking, peel and slice it on the plates.

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The recipes are so simple that even the one who gets in the kitchen for the first time can prepare, not at all demanding and at all bargaining. As always, the most important are foods and there is little effort to do. Do not buy frozen vegetables or cans of canned food whenever you get out of abundance. And it will be so in all gardens and in all markets until the end of summer and even longer. Stick with nature, collect, grate, release all the brakes, combine the impossible, explore and enjoy your super-healthy meals.

A colorful salad with summer fruit In the bowl, mix the washed green salad, chicken, grapes, currant, Indian nuts and bushes, then season with vinegar and olive oil dressing. You can play with the odct of the nara who should go here well. Serve with a piece of grated cheese or some baking.

Chicken the roasted chicken or roasted chicken pieces, sprinkle and bake on a mixture of olive oil and butter and leave to the side. During this time, grate the grill on the grill pan that you have previously sliced ​​into the rings or rings. Chicken then cut into pieces, mix with roasted flutes, thinly sliced ​​nectarine nuts, sprinkled with mint and parsley leaf. Season with olive oil and, if desired, with some fruit vinegar, such as a cream of balsamic vinegar or raspberry vinegar, and at the end with pistachios.