This potato salad was last summers BBQ-sidedish hit in our family and I`m re-printing it for all you new readers.
Fresh, spicy and wonderfully easy to make! You should try it out and let me know how you like it.
When it comes to cooking, potatoes come in three types: high starch (mealy), medium starch, and low starch (waxy).
Potato salad is a popular menu choice of cooks preparing food for a large number of people, because it is easily made in large quantities, it can be prepared in advance and refrigerated until needed, and requires inexpensive ingredients.
There are many types of potato salad dressings and this one is made with mayonnaise.
What you need:
* 6 big, waxy potatoes
* 2 green apples, finely chopped and peeled
* 2 stalks celery, finely chopped
* 6 cornichons, finely chopped
* 1 handfull finely chopped chives (or other fresh herb of choice)
* 2 tb mayo
* 1 egg yolk
* 1 tsp Dijon mustard
* 1 dl cream
* Apple vinegar , according to taste.
What you do:
Peel and cut the potatoes in smaller pieces. Boil the potato dices in broth (choose your type of broth to match the main dish) for about 15 minutes on medium temperature.
While the potatoes are boiling, chop the celery, apple, cornichons and chives and place in big serving bowl.
Mix up the dressing ingredients in a separate shaker or smaller bowl.
Pour the dressing over the salad after adding the warm potatoes.
Mix the salad gently.