Classic American Potato Salad
Très facile
Marcy
Marcy

Classic American Potato Salad

7 minutesPréparation

15 minutesCuisson

15 minutesRepos

287 kcalPar portion

Ingrédients pour 1

Pommes de terre (primeur)

1/4 liv.

Pommes de terre (primeur)

Mayonnaise

1/8 cup

Mayonnaise

Cornichon à l'aneth

3/50

Cornichon à l'aneth

Moutarde

1/4 càc

Moutarde

Paprika

3/50 càc

Paprika

Oignon jaune

3/50

Oignon jaune

Vinaigre de cidre

3/50 càs

Vinaigre de cidre

Ustensiles

Couteau, Casserole, Plaques de cuisson

recette

  • Étape 1
    Pro-tip: this recipe is best made a few hours before serving! To start, clean & halve the baby potatoes. (No need to peel!) Add the potatoes to a large pot. Cover the potatoes with cold water & season generously with salt. Set the pot over medium-high heat & bring to a boil. Once boiling, reduce to a simmer. Cook for 10-15 min, until fork-tender.
  • Étape 2
    As the potatoes cook, peel & small dice the onion.
  • Étape 3
    Finely chop the dill pickles.
  • Étape 4
    Once the potatoes are tender or easily pierced with a knife or fork, drain & transfer to a large bowl. Splash in the apple cider vinegar & toss to coat the potatoes, gently smashing the pieces as you go. Let the potatoes cool completely.
  • Étape 5
    In a small bowl, combine the chopped onions, pickles, mustard, paprika & mayo. Mix it all together. Chill the dressing until the potatoes have cooled.
  • Étape 6
    Add the mayo mixture to the cooled potatoes. Mix until the potatoes are evenly coated, smashed, but still a bit chunky. Cover & chill the potato salad until it's time to serve! Enjoy!

Astuce recette

To make this the "old-fashioned" way, add grated hard-boiled eggs to the mix! Some chopped celery stalks also add the perfect crunch!