Festive potato salad
Last Updated on
ingredients
2,5 kg potatoes 3 pcs carrots 2 pcs parsley 1 slice celery 8 pcs black pepper whole 4 pcs allspice 2 pcs bay leaf 2 pcs white onion 6 pcs egg 300 ml sterilised cucumber 300 ml mayonnaise 2 KL full-fat mustard 1 KL powdered sugar 200 ml vegetable broth
progress
To go with carp, smoked or just on its own…, this delicious, time-tested recipe is a must-try… Potato salads have a long tradition in our country. Some people save them for holidays (Christmas, Easter), others prepare them more often as a side dish for noodles or as a part of platters or as a base for sandwiches. Take inspiration from the varied potato salad recipes in our online cookbook.
1.
Cook the potatoes in their skins in salted water for about 25 minutes. When they are cooked enough pour off the water and let cool. Once cool, peel.
2.
Clean carrots, parsley and celery, wash, cut and cook slowly until tender in a little salted water with black pepper, allspice and bay leaf. Let cool in the broth.
3.
Hard boil the eggs and peel after cooling. Chop the cleaned onion finely and scald with boiling water and leave to cool.
4.
Cut the potatoes in half and mash them with a boiled potato masher in the prepared container. Add salt and pepper and mix well.
5.
Add the steamed onion and stir.
6.
Using a potato slicer, slice the cooked root Vegetable Recipes as well. Add the strained vegetable broth to the container and stir progressively so that the salad is not dry.
7.
Then add the sliced cucumbers with a little of the pickle brine without the spices and stir.
8.
Add the chopped eggs and season to taste with salt and mix.
9.
Finally, add 2 small teaspoons of full fat mustard and about 300 ml of mayonnaise. Mix everything together and let it rest in a cool place.
TIP: You can also season the salad prepared in this way with a couple of spoonfuls of tartar sauce.
10.
Serve as a side dish with fried meat, cheese, cooked ham, etc. It is also excellent on platters and as a base for sandwiches instead of butter and other spreads.
