Classic Potato Salad Recipe
Ingredients
| Potatoes, medium-sized - 6 numbers (about 2 pounds) | ||
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Prepared mustard | 1 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Celery | 1 Cup (16 tbs), thinly sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Sweet pickle relish | 1/2 Cup (16 tbs), chopped | |
| Eggs, hard-cooked and coarsely-chopped - 6 numbers | ||
| Lettuce leaves | ||
Directions
MAKING
1) In a covered saucepan, cook the potatoes in boiling water for about 20~25 minutes (until just tender).
2) Drain the potatoes and once cooled, peel and cube them.
3) Separately, mix the dressing of mayonnaise, mustard (if desired), salt, and pepper in a large bowl.
4) Combine the celery, onion, and sweet pickle or pickle relish.
5) Now, add the cooked potatoes and hard-cooked eggs and toss it lightly for uniform coating of the dressing.
6) Keep it covered and let it chill for 6 to 24 hours.
SERVING
7) Line a large bowl with lettuce leaves.
8) In the lined bowl, spoon in the salad made and if desired, sprinkle with paprika for taste.
1) In a covered saucepan, cook the potatoes in boiling water for about 20~25 minutes (until just tender).
2) Drain the potatoes and once cooled, peel and cube them.
3) Separately, mix the dressing of mayonnaise, mustard (if desired), salt, and pepper in a large bowl.
4) Combine the celery, onion, and sweet pickle or pickle relish.
5) Now, add the cooked potatoes and hard-cooked eggs and toss it lightly for uniform coating of the dressing.
6) Keep it covered and let it chill for 6 to 24 hours.
SERVING
7) Line a large bowl with lettuce leaves.
8) In the lined bowl, spoon in the salad made and if desired, sprinkle with paprika for taste.
Chef
