Potato Salad Recipe - perfect for a barbecue and dinner
Potato salad is a dish that works great for lunch, as part of dinner, as a salad for a barbecue, and as a stand-alone snack. It is characterized by a creamy consistency and a combination of different flavors. Delicate, cooked potatoes go perfectly with the distinctive Gouda cheese, crispy gherkins and lightly pickled red onion. Potato salad with cucumber can also be served as an addition to meats, especially roast chicken or grilled pork neck. How to make potato salad doesn't have to be complicated, just combine the ingredients, and you'll have a delicious dish ready to serve. If you're looking for a potato salad recipe easy to make, this one is a perfect choice.
Good potato salad recipe
Ingredients of potato salad
- 10 medium potatoes, cooked in their skins
- 1 red onion
- 6 pickled cucumbers
- ½ bunch of fresh chives
- ½ lemon
- 2 tablespoons mayonnaise
- 2 tablespoons of cream 18%
- Salt and pepper
Instructions
The potatoes should be washed thoroughly and then boiled in their skins in salted water until soft but still firm, which should take about 25 minutes depending on their size. Once cooked, they should be left to cool, then peeled and cut into medium-sized cubes.
The red onion should be peeled and finely chopped. Then, transfer it to a bowl, add a pinch of salt and the juice squeezed from half a lemon. Mix everything thoroughly and set aside for about 10 minutes, so that the onion softens slightly and takes on a milder flavor.
Cut the gherkins into small cubes or thin slices, depending on your preference.
In a separate bowl, combine mayonnaise with 18% cream, mix thoroughly, then season with salt and pepper to taste. If necessary, you can add a little more lemon juice to give the sauce a light acidity that will perfectly emphasize the flavor of the potatoes.
Place the sliced potatoes, pickled onion, and gherkins in a large bowl. Mix everything gently so that the ingredients are evenly distributed. Then add the prepared sauce and mix again, being careful not to crush the potatoes.
Sprinkle finely chopped chives over the top of the salad to give it a fresh flavor. The salad tastes best after chilling in the refrigerator for about 30 minutes, when the flavors have combined well.
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