Ingredients
Instructions
Potatoes
- Peel and rinse the potatoes. Cut them into even-sized pieces (not too small).
- Boil the potatoes until tender in salted water.
- Drain and let them cool.
Dressing
- Put the egg yolk in a small bowl.
- Add the mustard.
- Add the oil while stirring until you get a light mayonnaise.
- Add the Worchestershire sauce.
- Season with salt and pepper.
- Shred the onion and herbs, add to the dressing.
Finish
- Cut the cooled potatoes into pieces if desired.
- Mix the dressing under the cooled potatoes.
- Place in the refrigerator for another 30 minutes.
- Palatable.
Voedingswaarden
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.
