Creamy potato salad with mayonnaise

Creamy potato salad with mayonnaise

Based on 21 ratings
In app
Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
Difficulty
Easy 👌
Preparation
60 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
kg
waxy potatoes
1⅜
dill pickles
60 g
onions
2 g
dill
tbsp
vinegar
tbsp
mustard
tsp
pepper
tsp
sugar
salt

Utensils

pot (large), bowl (large), cutting board, knife, pot (small), slotted spoon, saucepan, whisk, rubber spatula

Nutrition per serving

Cal477
Fat37 g
Protein8 g
Carb27 g
  • Step 1/5

    Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.
    • kg waxy potatoes
    • salt
    • pot (large)

    Wash potatoes thoroughly under cold water and add to a pot of water. Salt generously, and cook over medium heat for approx. 20 min. Drain and let cool.

  • Step 2/5

    Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.
    • 1⅜ dill pickles
    • 60 g onions
    • 2 g parsley
    • 2 g dill
    • bowl (large)
    • cutting board
    • knife

    Peel cooled potatoes and slice thinly. Add to a bowl. Dice dill pickles and onions. Finely chop parsley and dill. Set aside.

  • Step 3/5

    Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.
    • 1 eggs
    • pot (small)
    • slotted spoon

    Add eggs to a pot of water and bring to a boil. Reduce heat to medium and cook for approx. 8 – 10 min. Drain and let cool. Peel and dice cooled eggs.

  • Step 4/5

    Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.
    • 100 ml vegetable broth
    • tbsp vinegar
    • tbsp mustard
    • salt
    • tsp pepper
    • tsp sugar
    • saucepan
    • whisk

    Add vegetable broth, vinegar, onions, mustard, salt, pepper, and sugar to a saucepan. Whisk until well combined, and bring to a boil. Let cool and pour over the potato slices. Let set for approx. 10 min.

  • Step 5/5

    Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!
    • 80 g mayonnaise
    • rubber spatula

    Add eggs, cucumbers, parsley, and dill to the potato salad. Mix until well combined and gently fold in mayonnaise. Mix well once more before serving. Enjoy cold or at room temperature!

  • Enjoy your meal!

    Creamy potato salad with mayonnaise

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