The Best American Potato Salad
Votes: 1
Time: 2 hours 30 minutes
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
The secret to this potato salad's exceptional flavor is the generous amount of pickles and their brine, which add even more vibrant flavor to the mayonnaise base. Celery, parsley, and green onions add freshness and a juicy crunch that contrasts beautifully with the creamy potatoes in a fermented milk dressing and the tender hard-boiled eggs. Let the salad sit in the refrigerator before serving to allow the flavors and juices to meld. Sprinkle with paprika and serve as a side dish with meat dishes or as a hearty appetizer.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 kg potatoes, peeled and cut into 2 cm cubes.
- 2 tablespoons apple cider vinegar
- 3 large eggs
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/3 cup chopped pickled cucumbers + 2 tbsp. brine
- 2 tbsp mustard
- 0.5 tsp sugar
- 3 stalks celery, chopped
- 4 green onions, thinly sliced
- 1/4 cup chopped fresh parsley
- Paprika to sprinkle on salad
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Recipes with similar ingredients: potato, pickled cucumber, celery, green onions, eggs, paprika
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan, cover with cold water, and add 1 teaspoon of salt. Bring to a boil and simmer until tender, 10-12 minutes. Drain and transfer the potatoes to a large bowl. Add vinegar and 0.5 teaspoon of salt; stir. Let cool slightly, about 10 minutes.
- Meanwhile, place the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from heat and let stand, covered, for 10 minutes. Drain and plunge the eggs into ice water to cool; peel and slice.
- In a small bowl, combine the mayonnaise, sour cream, brine, mustard, and sugar. Stir in the pickles, celery, green onions, and parsley. Pour the mayonnaise mixture over the potatoes and toss well. Season with salt and black pepper.
- Add hard-boiled eggs and mix gently. Cover and refrigerate for at least 2 hours or overnight. Sprinkle with paprika before serving.
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