Potato Salad with Mustard Sauce
Ingredients
- 6 large potatoes
- 6 large boiled eggs
Mustard sauce
- 1.5 cups mayonnaise
- 1 tablespoon mustard paste
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup finely chopped celery
- 1 small grated onion
- 0.25 cup chopped pickle
For serving
- Lettuce leaves
For decoration
- Paprika
Preparation
In a deep pot, place the potatoes and cover them with water. Put the pot on medium heat. Let the potatoes cook for 25 minutes. Remove the potatoes from the water, let them cool slightly, then peel them.
Let the potatoes cool completely then cut them into approximately 1-inch cubes. Ensure the potatoes are firm during cutting to avoid crumbling, and place them in a deep dish.
Using a sharp knife, cut the eggs into small cubes and add them to the potatoes.
For the mustard sauce: In a deep dish, place the mayonnaise, mustard, salt, and pepper. Using a hand whisk, mix the ingredients to form a smooth sauce. Add the celery, onion, and pickle. Using a wide plastic spoon, mix the ingredients together.
Add the mustard sauce to the potatoes and eggs, and gently mix the salad to combine. Cover the salad dish with plastic wrap. Place the potato salad in the refrigerator for several hours to allow the potatoes to absorb the sauce flavor and improve the taste.
For serving: Bring individual serving plates, place several lettuce leaves in each plate. Spread the potato salad over the lettuce leaves. Sprinkle paprika over the salad then serve it.
Notes
This is a complete nutritional dinner meal that your family will enjoy.
