Potato salad for a crowd

I can confidently say that potato salad ranks first among our friends’ favorite salads. Especially when you need to feed everyone.

Here it is in bed – hate ratio. You like it because it’s delicious. There is nothing to hide here, we like potato dishes and their coziness. Hate it because a million calories, one carb, fat, mayonnaise  Well, it’s delicious, and the hand puts in another spoonful.

I am sharing a classic potato salad recipe. Maybe even faster in principle, because there is really a lot of room for improvisation. I also have to think every time what kind of diners will gather, because some do not like onions, others are allergic to mustard…

Potato salad

Ingredients

• 1 kg Small potatoes suitable for salads. Starchy ones that do not disintegrate during cooking retain their shape well. Fresh, small fries are ideal.
• 100 ml Mayonnaise
• 2 spoons of Dijon mustard, or other with not completely ground grains
• Salt, pepper
• 200 g And what you have and like – gherkins (small, firm gherkins), capers, celery stalks, shallots (small, elongated onions) (additives should make up about 20% of the weight of the potatoes)

Manufacturing

• Unpeeled potatoes are boiled in salted water until soft. Do not overcook in any way. Drain well, I leave the pot on the heat for another minute to evaporate the moisture.
• When cooked but still warm, cut into smaller pieces. If the potatoes are small, round, I cut them into four parts or in half, if they are larger – into centimeter-wide slices. The potatoes should keep stirring and not turn into mush.
• Additions, gherkins, celery, onions are chopped.
• Everything is mixed with mayonnaise and one to two spoons of mustard.
• Taste, if necessary, add salt and pepper with freshly ground pepper.
• Leave the salad to cool completely. Anyway, they are delicious and eaten right away, but if they stand for another hour, they will be even more even and tastier.

To peel or not to peel boiled potatoes? Here is how you like it more. I don’t peel more often, unless the skins are ugly, from last year’s potatoes. 

Is it really warm to mix? I mix them warm, so the potatoes absorb the sauce and the flavors of the toppings better as they cool. More delicious.

Try it out and find your favorite option. It will take much less time than making a white mixture, and the ratio of comfort to saturation is similar.

By the way, did you know that Lithuanian mishraine, which is exactly the same in Estonia as Estonian mishraine, and in Latvia as Latvian, is usually called Russian salad in the rest of the world. In the 19th century created by Belgian Lucien Olivier who worked at the Hermitage Restaurant, Moscow, Russia. The mixture recipe became popular in Russia and later in the Soviet countries.