This is a recipe for a perfect Potato Salad. Made with a mustard dressing, red onions and mayonnaise tastes delicious with (but not only) schnitzels.
Potato Salad – Long Journey from Hate to Love
I come from a country where potatoes have always been a staple food.
In the past and even nowadays lots of Polish people – especially the older ones – couldn’t imagine having their portion of meat/fish for lunch or dinner without potatoes.
I didn’t like potatoes for a long time so you can imagine how difficult it was for me to enjoy a meal-time when I was a child.
Although many Polish recipes use potatoes, I only had a chance to try Potato Salad when I was abroad.
I liked it very much so straight away I started looking for a perfect recipe.
Since the beginning of my search, I have tried many different potato salad recipes. Some were better, some were worse, but I must admit the below one is excellent.
And this has been confirmed many times by my family and guests: if I serve it along with a few other salads, this one disappears the fastest!
Potato Salad [vegetarian]
Agnieszka Weiner A classic potato salad with a mustard dressing, great not only with schnitzels.
Prep Time 20 minutes mins
Cook Time 15 minutes mins
Total Time 1 hour hr 5 minutes mins
- 1.5 kg new potatoes or salad potatoes preferably equal size,*
- 1 tbsp Dijon mustard
- 2 tbsp white wine vinegar
- 3 tbsp olive oil
- 1 red onion finely chopped
- 4-5 tbsp mayonnaise
- salt and pepper.
Wash the potatoes very well (if you prefer, you may scrub them); cut them into approx. 1 cm slices, put to a big pan and cover with boiling water; add 1 tsp salt and cook for 7-12 minutes till just (but not too) soft. Cooking time depends on potato’s type and size. To avoid overcooking, after approx. 7 minutes of cooking, check them frequently with a fork.
Put to a small bowl the mustard, vinegar and olive oil, whisk everything together.
Drain the potatoes, cool them for 5 minutes, add the dressing and chopped onion, mix gently** and leave for at least 30 minutes.
Add the mayonnaise, season and mix gently**.
* If your potatoes are not of equal size, when you slice them try to cut them so the pieces will be more or less of the same size. This way you will also avoid the situation that some potatoes are over- and some under-cooked.
** When you mix the salad, you have to do it very gently not to break the slices. I do it with my hands.