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 American Potato Salad Recipe
Potato salads are very popular and loved in many countries, and today I want to share one of the variants of this dish. The salad is rich and delicious, perfect as a side dish for grilled dishes, and it is also good in itself, of course.
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas, Lunch Second Breakfast Dishes, Snacks Ideas
Cuisine American Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Boil the potatoes in the "uniform", cool a little and peel them. Cut into pieces and sprinkle with vinegar.
    Boil the potatoes in the "uniform", cool a little and peel them. Cut into pieces and sprinkle with vinegar.
  2. Add the chopped celery.
    Add the chopped celery.
  3. Then finely chopped salad onions.
    Then finely chopped salad onions.
  4. Cut the pickles into cubes. If you use gherkins, you need to take them 6-8 pieces and cut them into circles.
    Cut the pickles into cubes. If you use gherkins, you need to take them 6-8 pieces and cut them into circles.
  5. Add the sweet pepper, cut into cubes. Leave one egg for decoration, and cut the remaining two into cubes and add to the salad.
    Add the sweet pepper, cut into cubes. Leave one egg for decoration, and cut the remaining two into cubes and add to the salad.
  6. Add the chopped herbs and green onions. I added a bit of dill, but this is pure gag, repeat it is not necessary 🙂
    Add the chopped herbs and green onions. I added a bit of dill, but this is pure gag, repeat it is not necessary :)
  7. Season the salad to taste with salt and pepper, add mayonnaise mixed with mustard, and mix. Put the salad in the refrigerator for 30 minutes. Before serving, garnish with egg circles and sprinkle with paprika.
    Season the salad to taste with salt and pepper, add mayonnaise mixed with mustard, and mix. Put the salad in the refrigerator for 30 minutes. Before serving, garnish with egg circles and sprinkle with paprika.
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