Potato salad is one of the most common dishes in European cuisine. The main ingredient of the dish are boiled potatoes, which are supplemented with other products (pickles, eggs, onions, bacon and others).
All products are usually cut into cubes and mixed with additives. They can be plain mayonnaise or with the addition of sour cream, unsweetened yogurt or vegetable oil.
For the preparation of the potato salad it is recommended to use such potatoes, which do not fall apart when being cooked. The diced potatoes should not lose their shape. You can pre-cook the potatoes and put them in the fridge, so they can be extra firm.
If you add warm potatoes to the salad, the additive will be better absorbed. A potato salad can be used as a side dish to meat and fish dishes.
To prepare a potato salad you need a pot and a bowl where you can cut all the ingredients for the salad, a knife, a grater and a cutting board. Serve the salad in the usual plates.
You can boil the potatoes either with their skin or peeled. In the first case, the potatoes will be less cooked, which is better for the salad. The other ingredients do not require special preparation, except for the eggs, which are boiled and the other vegetables are cut into a certain shape.
Classic potato salad
potatoes - 1.1 lb (500 g)
onion - 1 onion
parsley - 1/2 bunch
lemon juice - 1 tbsp.
olive oil - 2 tbsp.
Boil the potatoes in salted water, make sure to wash them beforehand and pour cold water in the pot, which should cover the potatoes completely. Boil them until you can drive a fork into them. When they slightly cool down, peel them and cut them into large cubes.
Finely chop the onion (leek, spring onion), parsley and add them to the potatoes. Add as much salt as you like, olive oil, lemon juice and mix well. You can replace the lemon juice with a plain or balsamic vinegar.
