Potato salad – cupboard kitchen

Potato salad

Preparation time:: 15 minutes Cook time:: 15 minutes Total time:: 30 minutes Portions:: 4

Classic potato salad; Tender potatoes in a creamy vinaigrette which is the perfect summer food!

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ingredients

• 1 1/2 pounds of potatoes, diced (possibly peeled)
• 3/4 mayonnaise cup
• 2 teaspoons of mustard (yellow or dijon)
• 2 teaspoons of apple cider vinegar (or lemon juice)
• salt and pepper to taste
• 3 hard eggs, diced
• 1/3 cup of celery, in dice
• 1/3 cup of onion, in dice
• 1/3 cup of aneth pickle, dice

instructions

1. Place the potatoes in a large saucepan, cover with water, add a pinch of salt, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 8 to 10 minutes, before removing water and let them cool.
2. Mix the mayonnaise, mustard, vinegar, salt and pepper.
3. Mix everything and enjoy or let stand, covered, in the refrigerator for an hour or a night!

Note: Almost all potatoes can be used for potato salad! The red -style potatoes will start to break down and lose their shape while having a creamy texture. White and red potatoes will keep their shape well and have a solid texture. The golden / yellow potatoes are somewhere between the two.
Option: Use red, yellow or white onions or even green onions!
Option: Replace a part or the entire mayonnaise with a sure cream or a natural yogurt.
Option: Replace the pickle with relish.
Option: Add 1/2 teaspoon of sugar.
Option: Add 1/2 teaspoon of celery seeds.
Option: Add 1/2 paprika teaspoon.
Option: Add 4 strips of bacon, cooked and collapsed.
Advice: This salad has a fair taste of manufacturing and the flavors improve after having cooled in the refrigerator for a few hours!
Note: This recipe evolves easily, so do not hesitate to double or triple the recipe!

Nutritional:: CALORIES 427,, Gras 36g (6g saturated,, Trans 0),, Cholesterol 128 mg,, Sodium 436 mg,, CHRCIDES 32G (4G fiber,, 2G sugars),, 7G protein

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