Rachel’s Potato Salad Recipe Рэй. 
AT ремя: 30 мин. Complexity: easy Servings: 4 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 5 medium potato tubers, peeled and chopped cubes
- Coarse salt
- Quarter onion
- 3 tbsp. l yellow mustard
- 1/2 tbsp. mayonnaise
- 1 tsp sweet paprika
- 1 tsp hot sauce (Tabasco)
- Salt and freshly ground black pepper
- 2 onions, finely chopped, for garnish
Recipes with similar ingredients: potatoes, onions, mustard, mayonnaise, paprika, tabasco sauce, green onions
Recipe preparation:
- Boil potatoes in water seasoned with coarse salt until then, it will not become soft, about 10 minutes. Drain the water from cooked potatoes and let the remaining water evaporate. Let be potatoes stand for 2 minutes, then lay the potatoes on foil, to cool it faster.
- Rub a quarter of the onion on a coarse grater into a bowl. Add to onion mustard, mayonnaise, paprika and hot sauce, and mix. ВYou’ll read about types and uses of Tabasco sauce. potatoes in a bowl and mix so that everything mixes evenly. Season the potato salad with salt and pepper to taste. When serving to garnish the dish with thinly chopped green onions.
