Make a potato salad that’s right for anyone feast, mixing tender potatoes with crispy celery and cream with mayonnaise and mustard sauce, adding a little fresh dill to it and bright lemon juice. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: one 2 Used in recipes volumetric containers: 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 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.3 kg peeled potatoes
- Coarse salt and freshly ground black pepper
- 2 stalks of celery
- 1 tbsp. mayonnaise
- 1 finely chopped small red onion head (about 1/2 Art.)
- 1/4 Art. chopped fresh dill (tamp tightly)
- 1-2 tbsp. l vinegar
- Juice 1/2 Lemon
- 1 tbsp. l Dijon mustard, plain or crushed
Recipes with similar ingredients: potatoes, celery, mayonnaise, red onion, dill, lemon juice, Dijon mustard
Recipe preparation:
- Put potatoes in a large pot and pour water so that it was 2.5 cm higher than potatoes. Salt and bring to a boil. Cook until the potatoes are soft (to check, pierce with a fork) about 25 minutes
- Turn off the heat, drain the water and leave the potatoes in a pan, removing the cover. Allow to cool to near room temperature. (If the potatoes cool in a warm pan, this will not to collect excess moisture, which is good.)
- While the potatoes are being cooked, trim the white parts from the ends of the stems celery. Cut each petiole in half lengthwise and then across pieces of 0.5 cm. In a serving bowl large enough to potatoes fit, mix celery, 3/4 tsp. salt and remaining ingredients.
- When the potatoes have cooled, cut them into 2.5 cm slices. And fold in a bowl. Mix gently so that the potatoes are completely covered with dressing. You can make a salad for a couple hours before serving. Cover and leave at room temperature. Not put in the refrigerator, otherwise the potato will lose its dense smooth texture.
