The secret to the excellent taste of this potato salad is great the number of pickled cucumbers, as well as their pickle, which give the mayonnaise base even more brightness. Petiole celery, parsley and green onions fill the salad with freshness and juicy crunchiness that contrasts nicely against a creamy background potatoes in sour-milk dressing and tender hard-boiled eggs. Before serving, let the salad sit well in the refrigerator to all tastes and juices mixed well. Sprinkle with paprika and serve on Garnish for meat dishes or as a hearty snack. друзьями: 
Time: 2 час. thirty min Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 kg. potatoes, peeled and diced in 2 cm.
- 2 tbsp. l cider vinegar
- 3 large eggs
- 1 tbsp. mayonnaise
- 1/4 Art. sour cream
- 1/3 Art. chopped pickled cucumbers + 2 tbsp. l brine
- 2 tbsp. l mustard
- 0.5 tsp Sahara
- 3 stalks of celery, chopped
- 4 feathers of green onion, finely chopped
- 1/4 Art. chopped fresh parsley
- Paprika to sprinkle salad
Recipes with similar ingredients: potato, pickled cucumber, celery, green onion, eggs, paprika
Recipe preparation:
- Put the potatoes in a large pot, pour cold water and add 1 tsp. salt. Bring to a boil and cook until cooked. 10-12 minutes. Drain and transfer the potatoes into a large bowl. Add vinegar and 0.5 tsp. salts; mix. Let it cool down a bit about 10 minutes.
- Meanwhile, lay the eggs in a medium-sized pot and fill with cold water. Bring to a boil, then remove from heat and let stand for 10 minutes. Drain and pour eggs ice water so that they cool; peel and chop.
- In a small bowl, combine mayonnaise, sour cream, pickle, mustard and sugar. Stir in pickled cucumbers, celery, chives and parsley. Put the mayonnaise mixture on the potatoes and well mix. Sprinkle with salt and black pepper.
- Add hard-boiled eggs and mix gently. Cover and refrigerate for at least 2 hours or night. Sprinkle with paprika before serving.
