Potato Salad

My go-to salad for summer barbecues.  This one and the broccoli are really good.  Delicious and cold, keeps from one day to the next, and it goes with anything.  Most of the work is to cut all the ingredients to small size.  The mayo is purchased (keeps longer), and you don't need any culinary skills to succeed.  Anybody can do it.

Prep 1h (cooking potatos...)     For 6-8 people   Eat immediately or chill as long as desired

Ingredients:

• 1Kg potatoes

• 6 hard cooked eggs (I boil them immediately after the potatos, in the same water, mybe you can even save time by boiling them with the potatos?).

• 2 stalks thinkly sliced celery

• 1 small onion chopped

• 1/2 cup chopped sweet pickles (cornichons)

• Salt

• Pepper to the taste

For the dressing:

• 1 1/4 cup mayonnaise (Hellmann's even if you can make your own.  Best to keep the food on the safe side on a warm day, which barbecues often are).

• 1 tablespoon Dijon mustard.

This is an easy one:

1. Cook the potatoes until a knife through them gets in and out without resistance.  Peel them and cut them to bite size.  Put them directly in a big bowl that you will use when serving the salad.

2. Chop the cooked eggs, and add them to the potatos.  Add also the celery, the onion and the pickles.

3. Mix together the mayo + Dijon mustard and add it to the bowl.  Mix all together and presto!

#potetsalat #potet #potato #salat #salad #BBQ #barbecue #summer