Potato Salad

Brenda Villagomez
Potato salad is a traditional recipe that is great all year round and that you can also include in your holiday feasts! Prepared with potatoes, pickles, hard-boiled eggs, and mustard, this flavorful and creamy side dish is easy to prepare and will delight all your guests.
Reviewed by
5
|
9 comentarios
1
Favorites
Collections
Menu planner
Shopping list
Ingredients
4
Portions
  • 2 liters water, for cooking the potatoes
  • 1 1/4 kilos potato
  • salt, for cooking the potatoes
  • 1/2 cups mayonnaise
  • 1/2 cups sour cream
  • 1 tablespoon Dijon mustard
  • 1/2 cups fresh dill, finely chopped
  • 1/4 cups pickles, finely chopped
  • 1 tablespoon pickle juice
  • 1/2 cups celery
  • 1/2 cups red onion, finely chopped
  • 1 teaspoon paprika
  • 5 eggs, cooked
  • salt
  • pepper
  • some dill, for garnish
Preparation
45 mins
30 mins
Easy
  • Cook potatoes in salted water for 30 minutes or until soft. Cool. Set aside.
  • On a wooden board, peel potatoes. Cut them into small-sized cubes. Set aside.
  • In a bowl, mix mayonnaise, cream, mustard, dill, pickles, pickle juice, celery, red onion, and paprika.
  • Add potatoes. Mix until incorporated.
  • On a chopping board, using nylon thread, cut eggs into round slices. Add to the potato salad and serve.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this recipe has?