Ingredients
Instructions
Aardappelen
- Schil en spoel de aardappelen. Snij ze in even grote stukken (niet te klein).
- Kook de aardappelen gaar in gezouten water.
- Giet ze af en laat ze afkoelen.
Dressing
- Doe de eierdooier in een kommetjes.
- Voeg de mosterd toe.
- Voeg al roerend de olie toe en dit tot je een lichte mayonaise krijgt.
- Voeg de worchestersaus toe.
- Kruid af met peper en zout.
- Versnipper de ui en de kruiden, voeg toe aan de dressing.
Afwerking
- Versnij de afgekoelde aardappelen in stukken indien gewenst.
- Meng de dressing onder de afgekoelde aardappelen.
- Zet nog 30 minuten in de frigo.
- Smakelijk.
Nutrition Facts
Firm-boiling potatoes are best because they keep their shape well after cooking.
This is a matter of personal preference. Maybe a little more nutrients with skin.
Cook the potatoes until tender but still firm, usually about 10-15 minutes after the water boils, depending on the size of the pieces.
Let the boiled potatoes cool and dry completely before adding the other ingredients, and make sure all added vegetables (such as onion) are well drained.
Popular additions include onion, celery, hard-boiled eggs, herbs such as parsley and chives, and pickles or capers for some acidity.
Mayonnaise or a vinaigrette are both popular. You can also add mustard, yogurt, or sour cream for extra flavor.
Yes, potato salad can be made a day in advance. This may even help the flavors blend.
Potato salad can be kept in the refrigerator for 3-4 days if covered and refrigerated.
