Salad with potatoes and sprat
4 servings
40 minutes
Potato and sprat salad is a bright and rich dish of Russian cuisine that combines simple ingredients with a rich flavor. This dish resembles traditional village snacks where every detail plays its role: soft young potatoes, sweet roasted peppers, crispy Borodinsky croutons, and spicy sprats. The light spice of the greens and fragrant oil give the salad a special depth of flavor. Such a salad is perfect as an independent dish or as part of a meal, adding coziness and richness to it. Historically, similar dishes were often prepared in Russian homes where the hostess always had some fish, bread, and vegetables to create a hearty and tasty lunch. It is not just food — it reflects traditions and culinary mastery passed down through generations.
1
Boil young potatoes in salted water until cooked.
- New potatoes: 800 g
- Salt: to taste
2
Roast the sweet pepper in the oven until the sides are blackened, then peel and chop coarsely.
- Bell pepper: 2 pieces
3
Cut Borodinsky bread into cubes and fry in sunflower oil.
- Rye bread: 100 g
- Sunflower oil for frying and salads: 30 ml
4
Cut the potatoes in half, slice the red onion into feathers, mix them, add some chopped green onions and dill, season with salt and pepper, and dress with aromatic oil.
- New potatoes: 800 g
- Red onion: 1 head
- Spring onion: 30 g
- Dill: 30 g
- Salt: to taste
- Ground black pepper: to taste
- Unrefined (aromatic) sunflower oil: 50 ml
5
Place the salad in a serving dish, top with sprat fillet and pepper, and sprinkle with Borodino croutons and herbs.
- Sprat: 150 g
- Bell pepper: 2 pieces
- Rye bread: 100 g
- Dill: 30 g
