New potatoes with mayonnaise

Name: New potatoes with mayonnaise - Bogdana D.
Ingredients: Ingredients:; 1 kg new potatoes; 2 onions; 1 teaspoon sugar; 1 tablespoon vinegar; 2 tablespoons water; salt; pepper For mayonnaise:; 1 egg yolk; 1 teaspoon mustard; 100 ml oil; 200 ml sour cream

Appetizers - New potatoes with mayonnaise by Bogdana D. - Recipia

New potatoes with mayonnaise are easy to prepare, but they require a bit of patience between steps. After boiling, the potatoes should be cooled thoroughly and kept in the refrigerator before being peeled and sliced. This way, they remain firmer and do not crumble easily in the salad. The onion, the vinegar-sugar mixture, and the mayonnaise with sour cream enhance the flavor without needing many ingredients. Quick Info Total time: not specified; includes boiling the potatoes, cooling them, and at least 30 minutes of resting in the refrigerator after assembly Preparation time: not specified in the original recipe Cooking time: not specified; the potatoes are boiled in salted water Servings: not specified; the quantity is enough for several servings, depending on how it is served Difficulty: easy Recipe type: potato salad with mayonnaise Ingredients For the potato salad 1 kg new potatoes 2 onions 1 teaspoon sugar 1 tablespoon vinegar 2 tablespoons water salt, to taste pepper, to taste For the mayonnaise 1 egg yolk 1 teaspoon mustard 100 ml oil 200 ml sour cream Preparation method 1. Boil the new potatoes in salted water until cooked. There is no exact time indicated in the basic recipe, so check according to the size of the potatoes and how quickly they boil. 2. After boiling, let the potatoes cool, then place them in the refrigerator. This is an important step for this salad: cold potatoes are firmer and easier to slice without crumbling. 3. Once they are well cooled, peel them and slice them into rounds. If they are small new potatoes, the rounds can be thinner; the important thing is to cut them as evenly as possible so that the salad mixes easily. 4. Slice the onion and add it over the potatoes. 5. In a small container, mix the vinegar with the sugar and water. Pour the mixture over the potatoes and onion. 6. Season the potato salad with salt and pepper to taste. Mix gently without crushing the rounds. 7. For the mayonnaise, place the yolk and mustard in a bowl and prepare the mayonnaise by gradually adding the oil. 8. When the mayonnaise is ready, mix it with the sour cream. In the recipe I make, I usually use Monor sour cream, especially for mayonnaise. This is a personal preference, not a requirement for the recipe. 9. Pour the mayonnaise mixed with sour cream over the potatoes and combine everything carefully so that the potatoes remain as whole as possible. 10. Place the salad in the refrigerator for at least half an hour before serving. During this time, the flavors meld, and the salad is served cold. Why I make this recipe often It is an easy salad to prepare and uses ingredients that I usually have on hand. The potatoes, onion, and mayonnaise with sour cream are enough for a hearty side dish, but the salad can also be served as a standalone dish. I especially like that it can be prepared in advance and kept in the refrigerator until mealtime. Cooling the potatoes before slicing makes a difference in texture and helps the salad not become crumbly. Tips The potatoes should be cooled before peeling and slicing. If they are still hot or soft, they can easily break when mixed with the onion and dressing. There is no need to mix vigorously. To keep the rounds visible, use gentle movements and mix only enough to distribute the mayonnaise. Salt and pepper are added to taste, as the potatoes have already been boiled in salted water, and the mayonnaise and mustard also contribute to the final flavor. The salad should be kept in the refrigerator for at least 30 minutes after it is made. This time is mentioned in the recipe and helps the dish to be served cold. Substitutions The sour cream used in the mayonnaise can be chosen according to preference. In the basic recipe, Monor sour cream is used, but a specific brand is not mandatory. No substitution for vinegar is mentioned in the original recipe, so to maintain the original flavor, it is preferable to use it in the indicated quantity. Variations The basic recipe remains a potato salad with onion, mayonnaise, and sour cream. The amounts of salt and pepper can be adjusted to taste without changing the structure of the dish. Only the final consistency can be modified by the amount of mayonnaise added; however, the recipe uses 100 ml of oil for the mayonnaise and 200 ml of sour cream. To maintain the original proportions, it is better to stick to these quantities. Serving ideas The salad is served cold, after being in the refrigerator for at least 30 minutes. It can be placed on the table as a potato salad or as a side dish alongside another dish. Since it is already hearty and contains mayonnaise mixed with sour cream, it does not need another side dish on the same plate. Frequently asked questions Do the potatoes need to be peeled before boiling? In the basic recipe, the potatoes are boiled first, then cooled and peeled. It is important to maintain this order, especially so they can be handled without crumbling. Why should the potatoes be put in the refrigerator before slicing? Cooling makes them firmer. Hot or insufficiently cooled potatoes can easily break when peeled, sliced, and mixed with the dressing. Can store-bought mayonnaise be used? The original recipe uses mayonnaise made from yolk, mustard, and oil, then mixed with sour cream. To keep the recipe exactly as it is, mayonnaise should be made at home. How long should the salad stay in the refrigerator before serving? After the mayonnaise has been mixed with the potatoes, the salad should be left in the refrigerator for at least half an hour. Can the salad be served warm? No. The recipe is for a salad served cold, and cooling the potatoes and keeping the dish in the refrigerator are part of the preparation method. Nutritional values The values below are estimates and depend on the type of sour cream used, the exact amount of salt, and the number of servings the salad is divided into. The calculation is made for the entire quantity of ingredients indicated, using regular sour cream and approximations for potatoes, onion, yolk, and oil. For approximately 100 g of salad: Calories: approximately 140-160 kcal Protein: approximately 2 g Fat: approximately 9-11 g Carbohydrates: approximately 11-13 g Fiber: approximately 1.5-2 g Most of the fat comes from the oil and sour cream, while the potatoes mainly contribute carbohydrates. The values can vary quite a bit depending on the fat content of the sour cream and the final ratio between potatoes and mayonnaise. Storage and reheating The salad is stored in the refrigerator in a covered container, as it contains mayonnaise, sour cream, and yolk. The recipe is intended to be served cold and should not be reheated. It is better to take it out of the refrigerator just before the meal and not leave it at room temperature for long. For the best texture, the salad should be consumed after it has been in the refrigerator for at least 30 minutes, but it should not be taken out and heated. If prepared in advance, it should be kept cold until serving.

New potatoes with mayonnaise

Tags

Categories