Potato Salad [vegetarian]
A classic potato salad with a mustard dressing, great not only with schnitzels.
Ingredients
- 1.5 kg new potatoes or salad potatoes preferably equal size,*
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 red onion finely chopped
- 4-5 tbsp mayonnaise
- salt and pepper.
Instructions
- Wash the potatoes very well (if you prefer, you may scrub them); cut them into approx. 1 cm slices, put to a big pan and cover with boiling water; add 1 tsp salt and cook for 7-12 minutes till just (but not too) soft. Cooking time depends on potato’s type and size. To avoid overcooking, after approx. 7 minutes of cooking, check them frequently with a fork.
- Put to a small bowl the mustard, vinegar and olive oil, whisk everything together.
- Drain the potatoes, cool them for 5 minutes, add the dressing and chopped onion, mix gently** and leave for at least 30 minutes.
- Add the mayonnaise, season and mix gently**.
Notes
* If your potatoes are not of equal size, when you slice them try to cut them so the pieces will be more or less of the same size. This way you will also avoid the situation that some potatoes are over- and some under-cooked.
** When you mix the salad, you have to do it very gently not to break the slices. I do it with my hands.
Tried this recipe?Let us know how it was!