Classic Potato Salad
Tips to get perfectly cooked potatoes is starting them in cold water and bring the water to boil, instead starting cook potatoes in a boiling water.
900 grams Russet PotatoAbout 5 to 6 potatoes
1 1/2 tablespoons Salt
2 tablespoons White vinegarDistilled
1/2 cup Mayonnaise
1 stalk Celery
1/4 cup Dill pickle relish
2 tablespoons Red onion
2 tablespoons Parsley
1 1/2 teaspoons Dijon mustard
1/2 teaspoon Black pepper
One of all time summertime staple, potato salad. A mix of tender potatoes chunks with hard boiled eggs in mayonnaise dressing which bring your summertime picnic to perfect. This easy recipe will solve your daze to find the best side dish for your grilled meat meals on the table.
Put two eggs in a pot and cover with cold water and bring to a boil.
Drain and transfer the eggs to a bowl of ice water until cool, about 5 minutes.
Peel and dice into 1/4 inches cubes.
Peel potatoes and quartered.
Put them in a large pot and add enough water to cover and bring them to boil over medium-high heat.
Add 1 tablespoon of salt and reduce the heat to maintain a slow boil.
Cook the potatoes until fork tender, or about 8 to 9 minutes.
Drain the potatoes and transfer to a pot.
Add white vinegar and toss gently to combine. Set aside to coll for 20 to 30 minutes.
At the same time, finely chop the red onion, celery, pickles and parsley.
In a bowl, whisk together chopped red onion, celery, pickles and parsley with mayonnaise and mustard. Add some salt and pepper to taste. If you desired, add the juice from lemon at this moment.
Carefully mix cooled potatoes with the dressing and gently mix in the diced eggs.
Try not to break the eggs too much whilst mixing.
Serve immediately or refrigerate until chilled about an hour before serving.
|900 grams Russet Potato|
|1 1/2 tablespoons Salt|
|2 tablespoons White vinegar|
|1/2 cup Mayonnaise|
|1 stalk Celery|
|1/4 cup Dill pickle relish|
|2 tablespoons Red onion|
|2 tablespoons Parsley|
|1 1/2 teaspoons Dijon mustard|
|1/2 teaspoon Black pepper|