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Picnic salad with potatoes and eggs

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

Ingredients for Picnic salad with potatoes and eggs

0.25tspCayenne pepper
1tbspDijon mustard
1.25dlMinced parsley
1.5tspSalt
1500gRed Potatoes, cut into 2 cm pieces
2tbspApple vinegar
2stemsLeaf celery sliced
2/3Chopped dill pickles
2/3dlMayonnaise
3Shallots sliced
4Hard-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.

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