Potato salad of Tsagarada

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Potato salad of Tsagarada

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Ingredients

5 large potatoes peeled and cut into 6
1 liter of vegetable broth hot
1 boiled Carrot sliced or diced
1 branch of rosemary or thyme
half a cup olive oil
Juice of 1 lemon
Zest of half a lemon dewaxed
1 tbsp. capers
3 sprigs of parsley chopped
2 sprigs of tsitsiravla or samphire
salt
Freshly ground pepper
SELECTIVE
οregano
a little bukovo
mustard
  • Medium

Ingredients

  • SELECTIVE

Directions

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Potato salad of Tsagarada

Hot delicious salad

Tsagarada is a favorite place and is wedged on the slopes of Pelion. Its square with the unique thousand-year-old plane tree is amazing and in the village you will definitely eat wonderfully.

The best tavern by far is Aleka’s, with authentic Pelion flavors, but the main thing is that people have the art of hospitality.

Even the simple hot potato salad here has a different taste and a special touch to the tsitsiravla, which is in their forte. If you do not have tsitsiravla or can not find any then you can replace them with samphire or caper leaves or even pickled mushrooms.

We also give you some information what exactly this rare delicacy of the tsipouro restaurants of Volos is. From the top of the wild pistachio, it is transformed into a rare delicacy of Pelion cuisine and povera cuisine. Tsitsiravlo pickle has a peppery grass flavor and a crunchy texture. The tender shoots are collected from March to the end of April and the trees are located in rocky coastal areas up to Trikeri.

Their preparation is the same as that of samphire or capers. The sprouts are boiled, left for a few hours in brine and vinegar and finally put in sterile jars and we pour olive oil on top and close tightly. If we want it to be more aromatic, we put branches of wild fennel and garlic sometimes.

Potato salad of Tsagarada

From the tavern of Aleka, Tsagarada of Pelion

Steps

1
Done
20 minutes

We put the vegetable broth, rosemary and potatoes in a saucepan and start cooking them for at least 20 minutes, maybe a little longer until they soften enough but do not melt.

2
Done

We strain them and put them in a large bowl.

3
Done

We add the carrot squares, the lemon zest, the parsley, the capers and pour the olive oil and the lemon juice over them.

4
Done

We mix well and sprinkle with freshly ground pepper or salt if needed.

5
Done

We serve on plates and on top put a sprig of chicory that is of brine.

TDriver

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Mom’s chicken soup
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Baton chalet with parmesan
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Mom’s chicken soup
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Baton chalet with parmesan

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