This potato salad recipe is part of traditional American cuisine and is perfect for picnics and parties with friends. A salad made with celery and red onions adds crunch to this appetizer and is seasoned with a creamy mayonnaise sauce and dill-flavored mustard.
They also love the potato salad that I make regularly, which is different from that because we add tuna, corn, green olives, and sliced eggs.
A calorie-rich salad I give you, but it’s delicious. Potatoes used have firm flesh and a thin white peel, so we do not need to peel them, in general, Americans serve potatoes without removing the peel, you can also use small red potatoes.
You will notice that in the ingredients we use sour milk, which will help soften the mayonnaise and give cream to our seasoning, 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, feel free to add your favorite vegetables or according to what you have in your refrigerator.
* Ingredients :
° 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 whole grain mustard
° fresh dill chopped
° 2 stalks chopped celery
° ½ chopped red onion
* Instructions :
Place the whole potatoes in a large deep saucepan, cover with water and add two tablespoons of salt.
Bring the water to a boil, then reduce the heat and simmer for 10 to 15 minutes or until the potatoes are just barely tender when the knife is inserted.
Draiin potatoes in colander, then cover with a clean, dry cloth. Leave the potatoes to steam for 15 to 20 minutes.
Meanwhile, prepare the creamy sauce by pouring mayonnaise into a small bowl.
Add milk and mix.
Adding Dijon mustard, full grain mustard, dill, 1 tsp salt (if you’re utilize it personally I haven’t added it), & black pepper.
When potatoes are cozy enough to handle, cut them into quarters or halves (depending on their size).
Put the potatoes in a large bowl.
While the potatoes are still warm, pour over the mayonnaise sauce to moisten them.
Adding celery, red onion also seasonning wiith pepper.
Blend well, covering with cling film & refrigerate for a some h to allow salad to absorbe seasonings.
Serving potato salad cold
Use a US measuring cup 1 cup = 240 ml