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Potato Salad Recipe
Previous Page
Date
20.09.24
Table of Contents
Prep Time:
15 minutes
Cooking time:
20 minutes
Ingredients:
1 kg baby potatoes, scrubbed and halved
3 large eggs
1/2 cup mayonnaise
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 small red onion, finely diced
2 stalks celery, finely chopped
1/4 cup fresh parsley, chopped
2 tablespoons fresh chives, chopped (optional)
Paprika for garnish (optional)
Cooking Instructions:
Boil the Potatoes:
Place the halved baby potatoes in a large pot, cover with cold water, and add a
pinch of salt.
Bring to a boil over medium-high heat and cook for about 10-15 minutes, or until
the potatoes are fork-tender.
Drain the potatoes and set aside to cool slightly.
Cook the Eggs:
While the potatoes are boiling, place the eggs in a small pot, cover with water,
and bring to a boil.
Once boiling, reduce the heat to a simmer and cook for 8-10 minutes.
Drain, cool under cold running water, peel, and chop the eggs.
Prepare the Dressing:
In a large mixing bowl, whisk together the mayonnaise, sour cream, Dijon
mustard, apple cider vinegar, garlic powder, onion powder, salt, and pepper.
Assemble the Salad:
Add the cooked potatoes, chopped eggs, diced red onion, and chopped celery to the bowl with the dressing.
Gently toss until the potatoes are evenly coated with the dressing.
Garnish and Serve:
Stir in the chopped parsley and chives, if using.
Transfer the potato salad to a serving dish and garnish with a sprinkle of paprika,
if desired.
Serve chilled or at room temperature.
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