Easter potato salad according to Grandma Olinka
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ingredients
1 kg potatoes 5 pcs eggs 3 pcs carrots 1/2 pcs onion 200 g sterilized peas 300 g sour cucumber pcs salt pcs ground black pepper 100 ml sweet cream
Mayonnaise
2 tbsp white yoghurt 1,5 tbsp mustard 450 g mayonnaise
progress in the video above
Traditional potato salad complemented by the fresh taste of white yoghurt. Try this version and you won’t make it any other way.
1.
Prepare the Vegetable Recipes first.
2.
Cook the peeled potatoes in salted water. Let cool, clean and cut into small pieces or mash.
3.
Cook the carrots in their peel in salted water. Let cool, clean and cut into small pieces.
4.
Cook the eggs in salted water. Let cool, clean and cut into small pieces.
5.
Clean the onion and cut into the smallest possible pieces.
6.
Drain the peas.
7.
Cut the cucumber into small cubes.
8.
Place all the Vegetable Recipes – potatoes, carrots, peas, onions, pickles in a large container. Season with salt and pepper to taste.
9.
Make mayonnaise – mix together mayonnaise, white yoghurt and mustard.
10.
Add the mayonnaise to the salad base and mix everything together well.
11.
Let it sit overnight (12 hrs) to allow the flavours to combine. Season with salt and pepper as needed.
12.
To accentuate the delicate flavor, you can add a little more sweet cream.
13.
Serve.
