Potato salad is part of a barbecue evening, right?
This recipe reveals how to spice up the standard salad with homemade mayonnaise.
Which team do you belong to?
Potato salad with mayo
or
potato salad with broth, oil and vinegar
?
As is well known, opinions differ when it comes to the method of preparation.
What speaks for the variant with mayonnaise: delicious aroma and extra creaminess.
The following recipe even combines both preparations - that is, both broth, vinegar and oil are used, as well as mayonnaise.
If you also make the mayo yourself, this homemade salad becomes an unmistakable delight - a perfect side dish for grilling *.
You don't need a lot of ingredients for this, there are four for the mayonnaise.
By the way, the secret of a good potato salad with mayonnaise is: the longer it steeps, the better it tastes.
You can prepare the salad the day before without any problems.
Here we go!
Read more:
Floury or waxy potatoes: For which dish you use which variety.
Potato salad with homemade mayo: you need these ingredients
Servings: 4
Preparation time: 40 minutes
Difficulty level: easy
1 kg potatoes (waxy)
salt
2 onions
1 jar of pickled cucumbers
500 ml vegetable stock - you can easily make it yourself
3 tbsp vinegar
3 tbsp medium hot mustard
1 tablespoon of sugar
pepper
3 tbsp vegetable oil
For the mayonnaise:
100 ml of sunflower oil
1 egg
4 cloves of garlic
1 teaspoon mustard
If you like, you can also add diced ham or chopped meat sausage to the potato salad.
Also delicious:
lightning-fast potato salad without mayonnaise - just make it and enjoy.
+
Potato salad tastes good not only at Christmas, but also as a side dish in summer.
© Imago
Recipe for classic potato salad with mayonnaise: Here's how
Cook the potatoes with their skin in enough salted water in a large saucepan and let them cool.
Then peel and cut the potatoes into small slices or pieces.
Peel and cut the onions into small cubes and place them in a large bowl with the potatoes.
Cut the pickles into small pieces.
Boil the vegetable stock in a saucepan and season with vinegar, mustard, sugar, salt and pepper.
Add the oil and remove the pan from the stove.
Pour the hot broth over the potatoes and fold them in carefully.
Let the salad sit through.
For the homemade mayonnaise
, put the sunflower oil, egg, peeled garlic and mustard in a tall container or in the blender and puree everything to a creamy mayonnaise.
Add the pickles and mayonnaise to the remaining salad ingredients.
Mix everything together, season with salt and pepper and let the potato salad steep again until serving.
As I said, the potato salad is easy to prepare and can be kept in the fridge for a few days.
You can also prepare mayo vegan, the recipe can be found here.
Enjoy your meal!
(mad)
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Also read:
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The perfect side dish for grilling and enjoying.
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Top 10: The Germans' favorite dishes
List of rubric lists: © Imago