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Best Classic Potato Salad Recipe
I finally managed to get my mom to give me her potato salad recipe. Now you might be wondering what the big deal is with mayonnaise and potatoes. Well, my mom makes it a little different, with small changes that make the salad taste amazing.
She usually makes a large amount, and everyone who tastes it immediately asks for the recipe.
It’s impossible to ignore it, you’ll have to rush to get another serving. I learned a long time ago to take a bigger amount because the bowl gets finished quickly.
A classic recipe with soft potatoes, (not falling apart) eggs, tender peas, sweet carrots, and everything together is delicious!
4 servings
Ingredients:
4 – 5 medium potatoes
3 eggs
5 small pickles, chopped
1 cup peas and carrots (frozen)
Mayonnaise sauce:
2 – 3 heaping tablespoons mayonnaise
1/3 teaspoon mustard
1/2 teaspoon black pepper
3/4 teaspoon salt
Preparation:
1. I recommend preparing the potatoes the night before, boiling a pot of salted water, cooking the potatoes covered over medium heat for about 20 minutes, towards the end of cooking the potatoes, add the eggs and cook for another 10 minutes.
2. Check that a knife easily penetrates the potatoes, do not let the potatoes get too soft so that they do not fall apart, strain and cool together with the eggs.
3. Boil water, cook the peas and carrots for 2 minutes and strain, you do not even have to defrost them.
4. Cut the potatoes and eggs into small cubes, transfer to a bowl with the peas, carrots and pickles.
5. Mix the sauce ingredients and gently mix with the vegetables.
Tips:
It is recommended to prepare the potatoes and eggs in advance and cool thoroughly. It is easier to cut into nice cubes when the potatoes are cold. The same goes for the hard-boiled eggs. Mix gently, preferably with your hands, so that the potatoes do not fall apart. It is better for them to be cold.
