Red potato salad

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 6 - 8

You don't need to peel the young red potatoes for this salad: their thin skin contains many essential micronutrients that will make your salad healthier. Just be sure to wash them thoroughly, scrubbing them with a brush. A mayonnaise-based dressing with grainy mustard and chopped pickles adds a vibrant flavor to the salad. Let the potato salad chill thoroughly in the refrigerator before serving. This allows the flavors and aromas of the ingredients to meld.

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.

Ingredients for the recipe:

900 g red potatoes, washed with a brush
2 eggs
0.5 cup mayonnaise
3 tbsp. grainy mustard
3 stalks celery, chopped
1 pickle, finely chopped, or 2 tablespoons pickle relish
2 tablespoons white vinegar
Paprika and salt to taste

Ingredient Substitution Suggestions

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Recipes with similar ingredients: red potatoes, eggs, pickled cucumber, celery, whole grain mustard, paprika

Cooking the dish according to the recipe:

Place the potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until tender. Drain and let cool.
Cut it into 2.5 cm pieces. Place the eggs in a separate saucepan, cover with cold water, and bring to a boil. Simmer for about 10 minutes.

Drain the eggs and cool them under cold running water. Peel and mash the eggs with a fork. Add the mayonnaise, mustard, celery, pickle or relish, and vinegar. Mix well to distribute the ingredients evenly.
Drizzle the dressing over the potatoes and toss. Season with paprika and salt to taste. Refrigerate until completely cool before serving.

Categories:

recipe / Picnic / Summer dishes / Salads / Vegetable salads / Potato dishes / Potato salads / Food Network - recipes