Classic American Potato Salad
Dive into the authentic American potato salad, a timeless classic that brings together textures and flavors in perfect harmony. This iconic recipe combines the sweetness of melting potatoes with the crunch of celery and the richness of hard-boiled eggs, all coated in a creamy homemade mayonnaise. Following the detailed steps ensures ideal texture - firm yet tender potatoes, perfectly cooked eggs without gray rings, and a creamy sauce that enhances every ingredient. The secret lies in refrigeration time that allows flavors to fully develop. This versatile salad adapts to all occasions, from summer picnics to family meals, and comes in delicious variations to satisfy all cravings.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Peel and cut potatoes into 2-3 cm cubes. Cook in boiling salted water for 15-20 minutes until tender but firm. Drain and cool.
- 2
Cook eggs for 9 minutes in boiling water, then cool in ice water. Peel and cut into small cubes.
- 3
Finely slice red onion and cut celery into thin slices. Chop pickles if used.
- 4
In a bowl, mix mayonnaise, mustard and apple cider vinegar. Add chopped vegetables and season.
- 5
Gently add cooled potatoes and diced eggs to the sauce. Mix without crushing.
- 6
Cover and refrigerate for at least 1 hour, ideally 4-6 hours for flavors to develop.
- 7
When serving, sprinkle with fresh chives or parsley for freshness and color.
- Use Charlotte potatoes to maintain perfect shape
- Potatoes must be completely cooled before mixing with sauce
- Adjust acidity with more or less vinegar to taste
- Perfect with grilled meats, in sandwiches or with crackers
- Variations: add crispy bacon or replace mayo with Greek yogurt
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