Boiled potato peel, cut into slices, lay in a bowl, add salt, sprinkle with pepper, mix with vinegar and oil. Then put the slide in the salad bowl and sprinkle with dill, parsley or finely chopped green onions. Served salad to hot and cold roast meat, veal, lamb, pork and fish, as well as a separate dish. This salad is especially good if it is made from freshly brewed hot potato.
Per 500 g of potatoes – 50 g green onions, 2 tbsp. Tablespoons vegetable oil 1 / 4 cup vinegar.