Mustard potato salad

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Recipe from Topfood
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50 min
2021-12-10-03wqjz-potato-salad-2021-04-02-20-49-50-utc
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Updated 18.08.2022
An unusual recipe for potato salad with pickled cucumbers, fresh herbs and radish. Add more spices and serve cold. If you don’t have pickled cucumbers, replace them with fresh ones. Potato salad can be served with grilled shrimps, meat, ribs or sausages.

Ingredients
servings

  • Potatoes
    lb
  • Eggs
    pcs.
  • Radish
    pcs.
  • Pickled cucumber
    1 pcs.
  • Stalk celery
    pcs.
  • Chopped onion
    cups
  • Cucumber marinade
    tbsp.
  • Mayonnaise
    2 tbsp.
  • Milk
    tsp.
  • Dijon mustard
    to taste
  • Herbs
    to taste
  • Spices
    to taste

Nutrition facts per 100 g

  • Calories

    267 kcal

  • Protein

    11.6 g

  • Fat

    7.1 g

  • Carbohydrates

    41.8 g

Method

  • Fill a pot with water, add eggs. Bring to a boil. As soon as the water boils, cook again for about 10 minutes. Then drain water, pour in cold water and peel. Separate yolks from whites.

  • Wash the potatoes under running water, then peel and cut into small pieces. Transfer the potatoes to the pot, fill with water and add salt. Cook for about 20 minutes until tender. Finally, drain the water and let the vegetables cool.

  • Rinse the radish, celery  and herbs in cold water. Then finely cut.

  • Peel the onion, then finely cut.

  • Finally cut the egg whites.

  • Cut the pickled cucumber into rings. Mash the yolks with a fork. Add mustard, marinade, mayo and milk. Stir well.

  • Combine all ingredients to a large bowl. Mix well. Season to your taste.

Tips

  • To cool a hot potato, transfer it to the large bowl and pour in ice. This method preserves the color and taste of potatoes.

Bon Appetit!

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