Potato salad – a dish typical of German, Austrian and Czech cuisine. It looks a bit like Russian salad Olivier, but There are many recipes for making potato salad. In America this dish was brought by the first European immigrants, and in its various variations have become a side dish to many meat dishes. Usually, potatoes with dark brown peel (varieties Russet Burbank or Idaho), which does not boil and retains its shape. Share with friends: 
Time: 30 minutes 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:
- 900 gr. potatoes with dark brown peeled, peeled and cut into cubes of 2.5 cm.
- 2 tbsp. l cider vinegar
- 3 large eggs
- 1 tbsp. mayonnaise
- 1/4 Art. sour cream
- 1/3 Art. chopped pickled cucumbers, and 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 parsley
- Paprika for sprinkling
Recipes with similar ingredients: potatoes, celery, cucumbers, apple cider vinegar, mayonnaise, sour cream, mustard, green onions, parsley
Recipe preparation:
- Put the potatoes in a large pot, pour cold water and pour 1 tsp. salt. Bring to a boil and simmer slowly. fire 10 – 12 min. to softness. Drain and transfer the potatoes to a large bowl. Add vinegar and 0.5 tsp. salt, mix. Give cool the potatoes a little for 10 minutes.
- Meanwhile, lay the eggs in a small pan and pour cold water. Bring to a boil, then remove from heat and leave for 10 minutes under the cover. Drain and place eggs under cold jet for cooling. Peel and chop.
- In a small bowl with a whisk, mix mayonnaise, sour cream, brine, mustard and sugar. Then sprinkle cucumbers, celery, chives and parsley. Mix everything. Transfer the sauce to the potatoes and again mix well. Salt and pepper to taste. Add boiled eggs and mix gently. Cover and place in refrigerator for at least 2 hours, you can at night. Before serving sprinkle potato salad with paprika.
