Potato salad recipe is part of traditional American cuisine and is perfect for picnics and parties with friends. A salad made of celery and red onions adds crunch to these appetizers and seasoned with creamy mayonnaise and mustard flavored with dill.
My daughters’ favorite potato salad. They also like my regular potato salad, which differs from this one because we add tuna, corn, green olives and egg slices.
A salad rich in calories I give you, but delicious. The potatoes used are of firm flesh and a thin white crust, so we do not need to peel them. In general, Americans serve potatoes without removing the skin, and you can also use small red potatoes.
You will notice that in the ingredients we use curd, which will help soften the mayonnaise and add cream to our seasonings, and we can replace it with vegetable broth or a little vinegar, etc.
We can replace dill with parsley or add pickles or boiled eggs, there is no real recipe, please feel free to add your favorite vegetables or according to what you have in your fridge.
° 1 kg of small white or red potatoes (2.2 lbs)
° Salt, freshly ground pepper
° 1 cup mayonnaise
° Half a cup of milk
° Two tablespoons of Dijon mustard
° 2 tablespoons of whole grain mustard
° Chopped fresh dill
° 2 stalks of celery, chopped
° ½ chopped red onion
* Instructions :
Put the whole potatoes in a large deep saucepan and cover with water and add two tablespoons of salt.
Bring water to a boil, & reduce heat also simmer for 10 to 15 min or until the potatoes are barely softened when the knife is inserted.
Draiin potatoes in a strainer, then covering with a clean, dry cloth. Leave the potatoes to steamed for 15 to 20 minutes.
Meanwhile, make the cream sauce by pouring mayonnaise into a small bowl.
Add milk and mix.
Add Dijon mustard, wholegrain mustard, dill, 1 teaspoon of salt (if you use it personally I have not added it), and black pepper.
While potatoes are cozy enough to hold , cutting them to quarters (depend on their size).
Put the potatoes in a large bowl.
While the potatoes are still warm, pour mayonnaise over them to moisten them.
Add celery and red onions and season with pepper.
Mix well, cover with wrapping paper and place in the refrigerator for a few hours to allow the salad to absorb the spices.
Serving potato salad cool or at room temperature.
I use 1 cup US measuring cup = 240ml