Picnic salad with potatoes and eggs

Name: Picnic salad with potatoes and eggs
Yield: 8 portion(s)
Ingredients: 0.25 tsp Cayenne pepper; 1 tbsp Dijon mustard; 1.25 dl Minced parsley; 1.5 tsp Salt; 1500 g Red Potatoes, cut into 2 cm pieces; 2 tbsp Apple vinegar; 2 stems Leaf celery sliced; 2/3 Chopped dill pickles; 2/3 dl Mayonnaise; 3 Shallots sliced; 4 Hard-boiled chopped eggs

Salads

Cook time: 0 min.
Servings: 8 portion(s)

Ingredients for Picnic salad with potatoes and eggs

0.25	tsp	Cayenne pepper
1	tbsp	Dijon mustard
1.25	dl	Minced parsley
1.5	tsp	Salt
1500	g	Red Potatoes, cut into 2 cm pieces
2	tbsp	Apple vinegar
2	stems	Leaf celery sliced
2/3		Chopped dill pickles
2/3	dl	Mayonnaise
3		Shallots sliced
4		Hard-boiled chopped eggs

Instructions for Picnic salad with potatoes and eggs

To prepare the Picnic salad with potatoes and eggs recipe, please follow these instructions:

Put the potatoes and so much water that they are covered in a 4 liter pot of hot heat and bring them to a boil. Turn down the flask, put on low and simmer the potatoes for 20 minutes or until they are tender. Pour the water off.

Mix while mayonnaise, pickles, vinegar, dijon mustard, salt and cayenne pepper in a large bowl. Add potatoes, eggs, mustots, celery and parsley. Turn it all together well. Put the salad cold until it is served.

Picnic salad with potatoes and eggs

Ingredients for Picnic salad with potatoes and eggs

Instructions for Picnic salad with potatoes and eggs

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