American-style potato salad
Enjoy the classic flavors of American-style potato salad, with creamy mayo, tangy mustard, crisp celery, and a hint of fresh herbs. Perfect for picnics and BBQs.
Ingredients:
- 1/2 medium red onion, finely chopped
- 910g medium waxy-style potatoes, quartered (6 to 8 potatoes)
- Kosher salt
- 2 stalks celery (with leaves), chopped
- 2 large eggs
- 1 cup mayonnaise
- 1/4 cup chopped fresh flat-leaf parsley
- 2 tablespoons pickle relish
- 1 tablespoon yellow mustard
- Juice from 1/2 a lemon
- Freshly ground pepper
Instructions:
- Place the onions in a small bowl of cold water for 15 minutes. Then, remove them from the water.
- Put the potatoes in a medium saucepan, cover them with cold water by around 2 inches, and add a generous amount of salt. Bring the water to a boil, then reduce the heat and cook until the potatoes are soft when pierced with a fork, which should take about 8 minutes. Drain the water, put the potatoes in a large bowl, and combine them with the onions and celery. Let it sit aside to cool down.
- Take the eggs and place them in a medium saucepan. Fill the saucepan with cold water until it covers the eggs. Start boiling the water over medium-high heat. Once it's boiling, lower the heat to a simmer and continue cooking for 7 minutes. After that, drain the water and move the eggs to a bowl of ice water to cool off, which should take approximately 5 minutes. Peel the eggs and chop them coarsely.
- While the eggs are cooling, mix together mayonnaise, parsley, relish, mustard, lemon juice, and 1 teaspoon of salt in a small bowl. Gently fold the mayonnaise mixture into the potatoes using a rubber spatula. Gently mix in the eggs, being careful not to break them too much. Season the salad with pepper according to your preference. The dish is now ready to be served.
Summary:
- Calories: 3004 kcal
- Fat: 190 g
- Protein: 47 g
- Carbs: 289 g
- Potassium: 7018 mg
- Magnesium: 400 mg