Classic Potato Salad

A particularly popular classic potato salad in the USA, it has taken root well in our kitchens and is especially popular in the new potato season. Try it too!

Cook: 1 hour

Servings: 2-3

Ingredients

Directions

Now the season of new potatoes has begun and this salad is becoming especially popular. It is prepared on the basis of a sauce (mayonnaise with mustard and spices) with the addition of vegetables and eggs.
Immediately we need to boil the potatoes, but do not peel them off. I always take “wax” potatoes and only wash the tubers carefully. Boil the vegetable until tender, then let it cool.
Cut it straight with the skin into medium sized pieces.
Chop celery finely, send it to the potatoes. I usually use no more than two cuttings.
Also chop finely blue onions (it is best to take Crimean onions), add it to the rest of the vegetables.
Chop the bell pepper, mix it with the rest of the vegetables.
Finally – grind the eggs. I cut them pretty big.
Now we need to prepare the sauce: mix mayonnaise with two types of mustard, add spices to taste and let our sauce stand for a while.
Mix our vegetables with mayonnaise and send the salad to the refrigerator to soak.
The salad turns out to be incredibly light and at the same time satisfying. If you wish, you can add green onions and herbs to it.

Bon appetit!

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