Potato salad - classic
Complexity: easily
Servings: 4 - 6
Potato salad, popular in European countries, was brought to America by settlers. Since then, it has become one of the most important national dishes in the United States. Besides potatoes, various vegetables are also added to the salad. But the classic recipe for a salad of potatoes, onions, celery, and dressing was even patented. This happened in the 1970s, when the need to freeze and preserve potato salad for the US Army became urgent. It features ingredients that retain their organoleptic properties after defrosting.
To prepare the salad, it is better to use salad-type potatoes that do not boil over easily and have a minimum starch content (look for the category "A" on the packaging of imported potatoes) or boil the tubers whole in their skins, then peel and cut them.
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:
- 3 large red-skinned potatoes (about 0.5 kg), peeled and cut into 2.5 cm cubes.
- 3 large eggs
- 0.5 cup diced onion
- 0.5 cup diced celery
- 2 tbsp. vegetable relish with pickles/capers
- 1 tbsp Worcestershire sauce
- 1 teaspoon hot sauce
- 1 cup mayonnaise
- 2 green onions, thinly sliced
We recommend
Cooking the dish according to the recipe:
- Fill a large saucepan with water and bring to a boil. Add the potatoes and cook until tender, about 15 minutes. Drain and place the potatoes on a baking sheet to cool.
- Meanwhile, in another saucepan, place the eggs in boiling water and cook for 12 minutes. Then, transfer the cooked eggs to cold water. Once cooled, peel and coarsely chop.
- In a large bowl, combine onion, celery, relish, Worcestershire sauce, hot sauce, 1.5 teaspoons of salt, 1 teaspoon of pepper, and mayonnaise. Then stir in the boiled potatoes, eggs, and green onions. Add more salt if needed.
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