This simple yet tasty recipe is a traditional American Potato Salad, featuring an equal quantity of eggs and potatoes as its main ingredients. Although it's a straightforward recipe, it has a surprisingly delightful taste that exceeds expectations.
It's an economical, quick, and surprisingly delicious dish. For a lighter version, you can replace some of the mayonnaise with a creamier yogurt to maintain its richness while reducing the calorie count.
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Start by boiling the potatoes and eggs, then peel and allow them to cool thoroughly.
Chop the cooled potatoes and eggs into large cubes and transfer them into a deep bowl.
In a separate, smaller bowl, finely chop the onion - you could use a food processor for convenience.
Similarly, finely chop the pickled cucumbers and add them to the onion.
Combine the mayonnaise with the finely chopped onions and cucumbers, stirring well.
Pour this mayonnaise mixture over the cubed eggs and potatoes.
Season with salt and pepper, then mix well to ensure all ingredients are coated.
Transfer the salad to a lidded container and refrigerate for a minimum of 6 hours.
For best results, leave it to chill overnight. This chilling time is crucial, as the flavors intensify over time.
Serve the salad on a large platter or individual plates, using a kitchen ring for a professional presentation if you wish.
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