Classic potato salad
Description
The recipe won't take much time. It's very important that the potatoes for this salad are cooked but remain firm. Additionally, young potatoes should be thoroughly washed, then boiled and sliced into the salad with their skins on. To taste, some people also add a pickled cucumber, herbs, and green onion. And most importantly—the sauce, made from mayonnaise, mustard, and spices. Serve at the table.
Instructions
- 1
Step 1
1. The season of new potatoes has just started, and this salad is becoming especially popular. It is prepared with a sauce base (mayonnaise with mustard and spices), along with vegetables and eggs.
- 2
Step 2
2. We need to boil the potatoes right away, but don't peel them. I always use "waxy" potato varieties and just wash the tubers thoroughly. Boil the vegetable until cooked, then let it cool down.
- 3
Step 3
3. Cut it into medium pieces, including the peel.
- 4
Step 4
3. Finely chop the celery and add it to the potatoes. I usually use no more than two stalks.
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Step 5
4. Also finely chop the blue onion (Crimean onion is best), and add it to the other vegetables.
- 6
Step 6
5. Slice the bell pepper and mix it with the other vegetables.
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Step 7
6. Finally, chop the eggs. I cut them quite coarsely.
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Step 8
7. Now we need to prepare the sauce: mix mayonnaise with two types of mustard, add spices to taste, and let the sauce sit for a while.
- 9
Step 9
8. Mix our vegetables with mayonnaise and put the salad in the refrigerator to let it chill and absorb the flavors.
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Step 10
9. The salad turns out incredibly light and at the same time filling. If desired, you can add green onion and herbs to it.