经典土豆沙拉
沙拉1小时40分钟8 份简单关于此食谱
一款永恒的、令人满意的土豆沙拉，采用嫩金土豆块、奶油蛋黄酱酱汁、酸味芥末、爽脆芹菜和一点甜泡菜酱调制而成。这是可靠、无忧的版本，在每次烧烤、聚餐和家庭聚会上首先消失。提前一天制作可获得更好的味道。
步骤说明
- 1
Place the Yukon Gold Potatoes chunks in a large Pot and cover with cold water by at least 1 inch. Add 1 tablespoon of Kosher Salt. Bring to a boil ^[over high heat].
- 2
Once boiling, reduce heat ^[to medium] and cook until the Yukon Gold Potatoes are just fork-tender — a fork should slide in easily but the chunks should still hold their shape, about 12–15 minutes. Do not overcook or they'll turn mushy when mixed.
- 3
Drain the Yukon Gold Potatoes in a Colander and spread them out on a Baking Sheet or leave in the Colander to let steam escape for about 5 minutes. You want them dry, not wet. Let cool to room temperature, about 20–30 minutes.
- 4
While the Yukon Gold Potatoes cool, whisk together the Mayonnaise, Yellow Mustard, Sweet Pickle Relish, Apple Cider Vinegar, Sugar, Salt, Black Pepper, and Celery Salt in a large Mixing Bowl until smooth and well combined. Taste and adjust seasoning.
- 5
Add the cooled Yukon Gold Potatoes chunks, chopped hard-boiled Eggs, diced Celery, Green Onions, and Red Onion to the bowl with the dressing. Gently fold everything together with a large Wooden Spoon or Spatula, being careful not to break up the Yukon Gold Potatoes too much. You want creamy chunks, not mashed Yukon Gold Potatoes.
- 6
Taste and adjust seasoning — it may need more Salt, a splash more Apple Cider Vinegar for tang, or a pinch more Sugar. The flavor will mellow as it chills, so season slightly bolder than you think necessary.
- 7
Transfer the potato salad to a serving bowl. Smooth the top, sprinkle with Paprika, and garnish with fresh Chives or Parsley if using. Cover tightly with Plastic Wrap and refrigerate for at least 1 hour before serving — 4 hours or overnight is even better.
