This hearty potato salad from the south is perfect for picnics. It is crowned with a scrumptious mixture of mayonnaise and mustard and completed with a mild sprinkling of paprika on top.

Potato salad comes in lots of forms, however this recipe will pay tribute to the manner I found out to make it as a touch girl. German vinegar potato salad, scrumptious-fashion potato salad with bacon or complete-baked potato salad all have their region for your summer time season salad listing from time to time.  However, in case your purpose is a classic, this recipe is the best.

* Ingredients :

° 1 kg (2.2 lbs) small white or crimson potatoes
° Salt, freshly floor pepper
° 1 cup mayonnaise
° Half a cup of milk
° 2 tsps Dijon mustard
° 2 tablespoons of complete grain mustard
° Fresh dill, chopped
° 2 stalks of chopped celery
° ½ chopped crimson onion

* Instructions :

Put the complete potatoes in a big, deep saucepan, cowl with water and upload  tablespoons of salt.
Bring the water to a boil, lessen the warmth and additionally simmer for 10 to fifteen mins or till the potatoes are simply soft whilst the knife is inserted.
Put the potatoes in a colander and cowl with a clean, dry cloth. Leave the potatoes to steam for 15 to twenty mins.
Meanwhile, make the cream sauce via way of means of pouring the mayonnaise right into a small bowl.
Add milk and mix.

Add Dijon mustard, complete-grain mustard, dill, 1 teaspoon salt (if you are the use of it individually I have not brought it), and black pepper.

When the potatoes are heat sufficient to seal in, reduce them into quarters (relying on their size).
Put the potatoes in a big bowl.

When the potatoes are heat, positioned mayonnaise on them to moisten them.
Adding celery, crimson onion also season wiith pepper.

Mix well, cowl with hang film, and refrigerate for some hours to permit the salad to take in the seasoning.
Serve the potato salad bloodless or at room temperature.

Enjoy !

Post a Comment