Potato salad is one of the most popular side dishes for meat dishes or sausages in Europe and North America. Of course he not as rich in ingredients as Russian olivier or metropolitan salad, but no less tasty and satisfying. Main ingredients potato salad remain boiled potatoes, eggs and mayonnaise. BUT the mood and unique taste of each individual potato lettuce, of which there are many, give additional components in the form of seasonings and dressings. The highlight of this salad consists in spicy mustard dressing and pickled onions, taste and pleasant crunch which leaves no one Indifferent. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 4 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1.2 kg young red potatoes
- 1.5 tbsp. red wine vinegar
- 2 tbsp. l Sahara
- 1 tsp mustard seed
- 1 small red onion, thinly sliced half rings
- 6 hard boiled eggs, coarsely chopped
- 1 toasted red pepper, thinly sliced
- 1 tbsp. mayonnaise
- 2 tbsp. l Dijon mustard
- 2 tbsp. l mustard
- 1/4 Art. coarsely chopped parsley
Recipes with similar ingredients: red potatoes, eggs, Dijon mustard, whole grain mustard, mustard seed, wine vinegar, mayonnaise, parsley
Recipe preparation:
- Bring vinegar, sugar, seeds to a boil in a small saucepan mustard and 1 tbsp. l salt and cook until sugar and salt dissolve, about 1 minute. Pour everything into a small bowl and let cool in for 10 minutes. Add onions and mix. Cover and refrigerate for at least 1 hour or a day. Then drain pickle with onions, but do not pour it.
- Put potatoes in a large pot, pour cold water 5 cm. above potatoes and add 2 tbsp. l salt. On high fire bring to a boil and cook until cooked. Potato is ready when easily pierced with a knife. Drain, cool the potatoes a little. and cut into slices 1.5 cm thick.
- Transfer the warm potatoes to a large bowl. Add the eggs pickled onions and red peppers. Mix the mayonnaise separately, mustard, a few spoons of brine left over from the onion, salt and pepper. Sprinkle potatoes with dressing, sprinkle with parsley and mix gently. Salt and pepper to taste. Serve the salad is warm. Or close the lid tightly and refrigerate at least 2 hours. Then serve chilled.
