Zutaten für Basic Potato Salad
- 2 pounds Yukon Gold potatoes
- 6 large eggs
- ½ cup mayonnaise, ¼ cup yellow mustard, 2 tablespoons white vinegar
- onion
- sweet gherkins
- 1.5 teaspoons salt, ¼ teaspoon black pepper
- 1 tablespoon sugar
- ½ teaspoon celery seed
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Zubereitung von Basic Potato Salad
- Wash and scrub 2 pounds of Yukon Gold potatoes thoroughly. Cut into 1-inch cubes.
- Place potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15-20 minutes, or until a fork easily pierces the potatoes.
- While potatoes are cooking, hard-boil 6 large eggs. Once cooked, immediately plunge into an ice bath to stop the cooking process. Peel and chop the eggs once cooled.
- Drain the potatoes and let them cool slightly (about 10 minutes). Once cool enough to handle, gently peel and cube the potatoes (if you haven’t already).
- In a large bowl, combine the cooled potatoes, chopped eggs, ½ cup mayonnaise, ¼ cup yellow mustard, 2 tablespoons white vinegar, 1 tablespoon sugar, ½ teaspoon celery seed, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Gently mix all ingredients until well combined. Taste and adjust seasonings as needed.
- Serve warm or cold. Refrigerate leftovers for later enjoyment.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
33g
Fat
7g
Carbs
11g
