Potato salad is a simple but delicious side dish that goes well with many dishes. With its smooth and creamy texture, the sour notes of the sweet and sour gherkin sauce and the intense flavor of the onion, it will allow you to make a great impression at the table. Whichever dish you decide to cook, serve it with Southern potato salad and you'll be showered with compliments.
Ingrediants
- 5 large red potatoes, peeled and diced
- Waterfall
- 2 stalks of celery
- ½ large yellow onion
- 4 hard-boiled eggs
- 2 tablespoons of sweet and sour gherkin sauce
- ½ cup (120 ml) of mayonnaise
- 3 tablespoons (45 ml) of mustard
- 1 tablespoon of sugar
- Paprika
- salt
Steps
Part 1 of 2: Cooking the Potatoes and Eggs
Step 1. Peel and cut the potatoes
Thoroughly wash the potatoes to remove all dirt and soil residue. Peel them well using a vegetable peeler. Once peeled, cut them into cubes. The cubes don't have to be all the same, just make sure they can be eaten in one bite (calculate a thickness of about 1.5cm).
Step 2. Boil the potatoes
Pour some water into a pot, filling it more or less halfway and bring it to a boil. The pot should be large enough to hold all the potatoes. Also, leave a few inches on top. Once the water has come to a boil, cook the potatoes. Let them boil until they soften. Cooking should take about 7-8 minutes. Check them regularly, as it is essential that they do not soften too much. They need to be soft, but not crumble, or you risk getting mashed potatoes.
Step 3. While the potatoes are cooking, prepare the hard-boiled eggs
Put the eggs in a pot and cover them with cold water. You should submerge them completely, calculating about 3 cm of water above the eggs. Adjust the flame to medium-high heat. Once the water has started to boil, remove the pot from the heat and let the eggs cook in boiling water for 8-10 minutes.
Once cooked and cooled, remove the shell and cut the eggs into cubes. This article discusses the simplest methods for shelling hard-boiled eggs
Step 4. Drain the potatoes
Soften the potatoes, drain them by pouring the contents of the pot into a colander. Alternatively, you can lift them with a skimmer. Move them to a large bowl. Place both the eggs and the potatoes in the refrigerator to cool them. It is advisable to prepare and dress the salad only once the ingredients have become cold.
Part 2 of 2: Prepare the Dressing
Step 1. Cut the onion and celery
Finely chop the onion, then chop it further with the knife. The salad should not contain too large pieces of onion. Chop up the celery stalks as well.
Step 2. Mix the onion, celery, eggs and potatoes
Remove the eggs and potatoes from the fridge. Make sure they have cooled completely. Place the eggs in the same bowl as the potatoes, then add the celery and onion. Mix the ingredients.
Step 3. Add the sweet and sour gherkin sauce, mayonnaise, mustard and sugar
Make sure you mix the ingredients well to fully coat the potatoes. Don't skimp on the wet ingredients, as they are essential for achieving the classic creamy texture of this salad.
You can use classic or spicy mayonnaise. The choice depends on your personal taste
Step 4. Sprinkle with salt, pepper and paprika to your liking
Taste the salad, then season with salt and pepper. Just remember to add a little at a time, as you can always add more at a later time. Mix the ingredients, sprinkle paprika on the salad. This ingredient allows you to complete the preparation both in terms of flavor and in terms of the appearance of the salad. Keep it in the fridge until it's time to serve it. This recipe yields about 6 servings.
