Classic American Mayonnaise Potato Salad
750 grams potatoes (1 1/2 pounds) 250 -375 grams Mayonnaise (1 to 1 1/2 cups, depending on your taste), see recipe for homemade mayo. 4 eggs.
1 tablespoon vinegar
1 tablespoon American mustard
1/2 tablespoon sugar
1 medium onion (1/2 cup) salt, pepper
Bring a small pan with water to boiling point with the lid on, put the eggs in, keep the lid ogg and boil for 10 minutes. Take the eggs out immediately and place in a bowl with ice water. When cold, take off the shells, and cut the eggs into small cubes. Boil the potatoes: Place potatoes in a pan and cover with water. Cover with lid and place on the heat of the stove. Bring to boiling point, reduce heat, and boil until tender. Drain the potatoes, and let them steam off for about 10 minutes. Assemble the salad: Cut the potatoes into cubes of about 1 cm (1/2 inch). Mix the mayo, vinegar, mustard, onion and sugar in a bowl. Mix in the potatoes. Season with salt and pepper. Stir in the cubed eggs. Place salad in refrigerator for a few hours. Serve. Variation: Substitute the parsley for cilantro (coriander) to give it an Asian/Latin American taste, or tarragon, to go "French". Dill goes very well with potatoes, too. You can add finely chopped celery, and a range of other vegetables like string beans (green bean), boiled carrot, corn etc. Consider blending in green leaves like arugula. You could also protein, like boiled ham in cubes.
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