Potato salad
Origin of the recipe
This dish is a modern interpretation of the classic potato salad recipe, popular in Europe and the CIS. It is often prepared as a side dish or a standalone dish, especially in the summer.
What do you need for cooking?
Ingredients
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Potato
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Cucumber
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Red onion
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Green onions
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Salt
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Black pepper
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Paprika
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Vegetable oil
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Sour cream
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Mayonnaise
Kitchen utensils
- Knife
- Board
- Bowl
- Pot
- Baking tray
- Spoon or spatula
- Pepper and salt mill
- A mortar or glass for crushing potatoes
Step-by-step recipe
Step 1:
Boil the potatoes. Place the potatoes in a saucepan, cover with cold water, add salt, and bring to a boil. Cook until tender (about 20–25 minutes). Drain. This is the base of the potato salad.
Step 2:
Mash and fry the potatoes. Place the hot potatoes on a baking sheet. Mash with a fork or glass. Season with salt, pepper, paprika, and drizzle with vegetable oil.
Step 3:
Bake in the oven at 200°C until crispy (about 15–20 minutes). This gives the potato salad a particularly flavorful texture.
Step 4:
Prepare the vegetables. Dice the cucumber finely. Slice the red onion into thin half rings. Finely chop the green onions. These are fresh ingredients that will balance the richness of the dish.
Step 5:
Mix the ingredients. Place the fried potatoes in a deep bowl, add the cucumber, red onion, and green onions. Season with salt and pepper to taste.
Step 6:
Add sour cream and mayonnaise. Gently mix all ingredients until smooth. Done! This potato salad is simple yet delicious.
Cooking tips
Use new potatoes - they are softer and hold their shape better when baked.
Don't overcook the potatoes in the oven - they should be crispy on the outside but soft on the inside.
For a lighter option, replace mayonnaise with yogurt or kefir.
Let the salad sit for 10–15 minutes before serving – this will allow it to soak up the flavours better.
To make the salad especially juicy, don’t skimp on the dressing.
Want to cook quickly? Use pre-boiled potatoes.
