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500g potatoes, sliced
2 tablespoons red wine vinegar
3 hard boiled eggs
500g potatoes, sliced
2 tablespoons red wine vinegar
3 hard boiled eggs
for the dressing
spring onions to taste
3 sweet & sour pickles
1 small red onion
1 teaspoon Dijon mustard
60g mayonnaise
some freshly chopped flat parsley
sea salt & freshly ground black pepper
spring onions to taste
3 sweet & sour pickles
1 small red onion
1 teaspoon Dijon mustard
60g mayonnaise
some freshly chopped flat parsley
sea salt & freshly ground black pepper
Make the American potato salad a day in advance, then the flavors will blend which makes the salad taste better.
How to make potato salad
Peel the potatoes, cut into slices, then wash and drain them.
Wash the vegetables and let them drain.
Cut the veggies and herbs finely.
Put all into a bowl and add mayonnaise and salt&pepper.
Gently fold in the dressing until well combined.
Set the dressing aside in a cool place and start with the potatoes
Cut the potatoes in slices.
Wash the slices in plenty of water.
Cook them al dente in +/- 10 minutes.
Drain the potatoes and let them cool.
Boil the eggs for 8-9 minutes, until hard, let cool.
Toss the cooled potatoes with the wine vinegar.
Peel and cut the eggs into small cubes.
Fold the eggs into the dressing.
Put the potatoes in a large bowl.
Fold the dressing gently into the slices.
Cover the salad and let the flavours blend in the refrigerator, until serving.
We like to eat some French bread on the side of this American salad.
A fun American habit, make 'doggy bags' of leftovers for your guests, to take home.