rie-tin's secret is the vinegar seasoning! This healthy, savory potato salad is absolutely delicious! ♪
Ingredients
4 servings- Potatoes3-4 (400g)
- Boiled eggs2
- Cucumber1
- Carrot3-4 cm
- Onion1/4 small
- ★Salt (for boiling)1 tsp or more
- ★Vinegar2-3 tsp
- ★Mayonnaise4 tbsp or more
- ★Black peppera pinch
Directions
25 min- 1
Peel 3-4 potatoes (400g), cut them in half lengthwise, and slice into 2 cm thick pieces. In a pot, add just enough water to cover the potatoes and add ★1 tsp or more of salt. Boil until tender.
- 2
Once the potatoes are soft, drain well and heat over medium heat for about 1 minute to evaporate excess moisture. Mash until smooth. Add ★2-3 tsp of vinegar and mix to combine flavors throughout.
- 3
Thinly slice 1 cucumber, 3-4 cm carrot, and 1/4 small onion. Lightly rub with salt and let sit for a while. Rinse with water and squeeze out excess moisture thoroughly.
- 4
Roughly chop 2 boiled eggs and place in a bowl with the vegetables. Add ★4 tbsp or more of mayonnaise and mix well. Season with ★a pinch of black pepper.
- 5
Cool the mixed potato salad before serving. For extra richness, you can add ham or macaroni to taste.
- 6
The flavor will vary depending on the type of vinegar used. Apple vinegar is refreshing with mild acidity, while grain vinegar has a stronger tang. Choose based on your preference.
- 7
For summer, use more vinegar and less mayonnaise for a lighter, fresher finish.
Tips
Taste the potato salad at each stage to check the balance and avoid mistakes. Season the potatoes well at the beginning, and let them rest in the refrigerator overnight for the flavors to blend better and enhance the overall taste.
Nutrition
Per serving- Calories280 kcal
- Protein8 g
- Fat18 g
- Carbs22 g
- Sodium1.2 g
rie-tin's secret is the vinegar seasoning! This healthy, savory potato salad is absolutely delicious! ♪
Ingredients
4 servings- Potatoes3-4 (400g)
- Boiled eggs2
- Cucumber1
- Carrot3-4 cm
- Onion1/4 small
- ★Salt (for boiling)1 tsp or more
- ★Vinegar2-3 tsp
- ★Mayonnaise4 tbsp or more
- ★Black peppera pinch
Directions
25 min- 1
Peel 3-4 potatoes (400g), cut them in half lengthwise, and slice into 2 cm thick pieces. In a pot, add just enough water to cover the potatoes and add ★1 tsp or more of salt. Boil until tender.
- 2
Once the potatoes are soft, drain well and heat over medium heat for about 1 minute to evaporate excess moisture. Mash until smooth. Add ★2-3 tsp of vinegar and mix to combine flavors throughout.
- 3
Thinly slice 1 cucumber, 3-4 cm carrot, and 1/4 small onion. Lightly rub with salt and let sit for a while. Rinse with water and squeeze out excess moisture thoroughly.
- 4
Roughly chop 2 boiled eggs and place in a bowl with the vegetables. Add ★4 tbsp or more of mayonnaise and mix well. Season with ★a pinch of black pepper.
- 5
Cool the mixed potato salad before serving. For extra richness, you can add ham or macaroni to taste.
- 6
The flavor will vary depending on the type of vinegar used. Apple vinegar is refreshing with mild acidity, while grain vinegar has a stronger tang. Choose based on your preference.
- 7
For summer, use more vinegar and less mayonnaise for a lighter, fresher finish.
Nutrition
Per serving- Calories280 kcal
- Protein8 g
- Fat18 g
- Carbs22 g
- Sodium1.2 g
Tips
Taste the potato salad at each stage to check the balance and avoid mistakes. Season the potatoes well at the beginning, and let them rest in the refrigerator overnight for the flavors to blend better and enhance the overall taste.