Potato salad is one of those delicacies that everyone loves. It reminds us of our childhood with grandma or of pleasant barbecue evenings in the warm summer, of a cozy picnic or similar beautiful moments. And while many like to try variations, others prefer the classic and you can hardly go wrong with the latter. If you have planned a classic potato salad for an upcoming meeting, a party or simply as a side dish, we can certainly help you with our recipes.
Diversity even in the classic
In addition to potatoes, egg, mayo, onions and cucumber are classic ingredients for potato salad, depending on the region. But not everyone necessarily likes them. Although they are all included in our recipe, you can simply leave out what you don't want if you wish. You can prepare the classic potato salad as follows:
Prepare classic potato salad - simple recipe with egg, mayo and cucumber
For 6 servings:
- 500-600 g boiled jacket potatoes in salted water, cooled and peeled, cut into cubes
- 6 hard-boiled eggs, cooled, peeled and cut into quarters
- 1 onion, cut into fine cubes
- 200 g pickled cucumbers, cut into small cubes
- 100 g Mayonnaise
- 5 tbsp of pickle water
- 1 tsp mustard
- ½ teaspoon each pepper and salt
- 1 pinch of sugar
- parsley, chopped
Prepare the salad
- Place the prepared potatoes, onions, cucumbers and eggs in a large bowl and gently mix everything together.
- Prepare the dressing in a separate bowl before adding it to the other ingredients. To do this, mix the mayo with the cucumber water and the mustard.
- Season with pepper, salt and sugar.
- Gently mix the dressing into the other ingredients.
- If necessary, you can season the potato salad additionally.
- Keep the salad cold.
- Before serving, sprinkle the fresh parsley over the potato salad. Chives can also be used instead of parsley.
A notice:You can make this potato salad with cucumbers instead of pickles. The best way to do this is to cut the cucumber into very thin slices.
You can find other salads as side dishes for grilled foodin this article.
Classic potato salad with broth and without mayonnaise
If you don't want to use mayonnaise, you can insteada dressingPrepare with broth and wine vinegar. This version is not only just as tasty, but also lower in calories and vegan if you leave out the eggs.
Dressing for 500-600 g potatoes:
- 2-3 tbsp sunflower oil
- ½ tbsp mustard (or more to taste)
- 250-300 ml vegetable broth
- 4-5 tbsp white wine vinegar
- Pepper and salt to taste
Add the warm dressing to the other prepared ingredients (see recipe above). Depending on the type of potato, they absorb the liquid differently, which is why you should not add the entire dressing at once, but only half at first and gradually more if necessary. However, you shouldn't overdo the stirring, otherwise you risk the potatoes becoming too mushy. Taste at the end so you can season the potato salad if it still tastes too bland.
