Très facile
Marcy
Classic American Potato Salad
7 minutesPréparation
15 minutesCuisson
15 minutesRepos
287 kcalPar portion
Ingrédients pour 1
1/4 liv.
Pommes de terre (primeur)
1/8 cup
Mayonnaise
3/50
Cornichon à l'aneth
1/4 càc
Moutarde
3/50 càc
Paprika
3/50
Oignon jaune
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!