Potato Salad

Prep Time: quarter-hour Prepare dinner Time: quarter-hour Complete Time: half-hour Servings: 4

The basic potato salad; tender potatoes in a creamy dressing that’s the proper summer time meals!

elements

1 1/2 kilos potatoes, diced (optionally peeled)
3/4 cup mayonnaise
2 teaspoons mustard (yellow or dijon)
2 teaspoons apple cider vinegar (or lemon juice)
salt and pepper to style
3 onerous boiled eggs, diced
1/3 cup celery, diced
1/3 cup onion, diced
1/3 cup dill pickle, diced

instructions

Place the potatoes in a big pot, cowl with water, add a pinch of salt, convey to a boil, cut back the warmth and simmer till the potatoes are simply tender, about 8-10 minutes, earlier than eradicating from water and letting them cool.
Combine the mayonnaise, mustard, vinegar, salt and pepper.
Combine all the pieces and luxuriate in or let sit, coated, within the fridge for an hour or in a single day!

Be aware: Just about any potatoes can be utilized for potato salad! Russet type potatoes will begin to break down and lose their form whereas having a creamy texture. White and Crimson potatoes will retain their form effectively and have a strong texture. Golden/yellow potatoes are someplace in between.
Choice: Use purple, yellow, or white onions and even inexperienced onions!
Choice: Change some or the entire mayonnaise with bitter cream or plain yogurt.
Choice: Change the pickle with relish.
Choice: Add 1/2 teaspoon sugar.
Choice: Add 1/2 teaspoon celery seeds.
Choice: Add 1/2 teaspoon paprika.
Choice: Add 4 strips of bacon, cooked and crumbled.
Tip: This salad tastes nice simply made and the flavours get higher after chilling out within the fridge for a few hours!
Be aware: This recipe simply scales so be at liberty to double or triple the recipe!