Potato salad with pickles and eggs

Time: 30 min.
Complexity: easily
Servings: 6

Instead of a regular potato side dish, make a delicious potato salad. Red potatoes are best for this; they don't overcook and hold their shape better in the salad, preventing it from turning into mush. Combine the sliced potatoes with onions, hard-boiled eggs, celery, and pickled vegetable relish. It adds a bright accent to the salad, especially when paired with mustard. A mayonnaise-based dressing works perfectly as a dressing. Mix all the ingredients and refrigerate overnight to allow the potatoes to fully infuse with the flavors. Serve the potato salad with meat dishes.

Ingredients:

5 large red potatoes, peeled and diced
2 stalks celery, chopped
Half a large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 thinly sliced
2 heaped tablespoons relisha from pickled cucumbers, peppers or zucchini, drain the liquid
0.5 tbsp. salad dressings
3 tbsp mustard
1 tbsp. sugar
Paprika for serving

Substituting ingredients
Measuring containers used

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.

Recipes with similar ingredients

red potatoes, vegetable relish, celery, eggs, blue cheese, mayonnaise, mustard, paprika, pickles

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Recipe:

Boil the potatoes until tender. Drain and cool. Place the celery, onion, 2 eggs, and relish in a large bowl.

Add salad dressing, mustard, and sugar. Mix well. Place the sliced egg on top of the salad and sprinkle with paprika and salt. Refrigerate the potato salad for 2.5 hours or overnight.