Potato salad

Potato salad is a classic, versatile, and flavorful dish, perfect for any occasion, from festive meals to a quick lunch. This simple recipe yields a delicious result, and with a few tips and variations, you can transform this salad into a true culinary feast.

Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Number of servings: 4-6

Ingredients:
- 5-6 medium potatoes, preferably red or yellow for a creamy texture
- 1 large carrot, rich in vitamins
- 1 medium onion, for added flavor
- 1 pickled pepper, added for a slightly tangy taste
- 2 teaspoons of Delikat (or salt, to taste)
- 2 sprigs of fresh parsley, for a touch of freshness
- 4 tablespoons of mayonnaise, ideally homemade for an authentic taste
- 2 tablespoons of sour cream, for a smooth and rich cream

Instructions:

1. Preparing the ingredients: Start by peeling the potatoes and carrot. Cut the potatoes into cubes of about 2-3 cm, ensuring they are of uniform size for even cooking. The carrot can be sliced into rounds or cubes, depending on your preference.

2. Boiling the vegetables: In a large pot, add water and sprinkle in the salt (or Delikat). Place the potatoes and chopped carrot in cold water and bring to a boil. Boil the vegetables for 15-20 minutes, until a fork easily pierces them, but they should not be too soft. This step is essential to maintain the crispy texture of the salad.

3. Draining the vegetables: After the vegetables have boiled, pour them into a colander to drain well. Allow them to cool to room temperature. This step prevents the mayonnaise from diluting when mixing the salad.

4. Preparing the dressing: In a large bowl, combine the mayonnaise with the sour cream. Mix well until you achieve a homogeneous composition. If you desire a more intense flavor, you can add a teaspoon of mustard or a drop of lemon juice.

5. Assembling the salad: Add the cooled potatoes and carrot to the bowl with the mayonnaise dressing. Finely chop the onion and add it, along with the diced pickled pepper. Gently mix everything to avoid crushing the vegetables. Finally, add the finely chopped parsley for a note of freshness.

6. Serving the salad: Transfer the salad to a serving bowl and garnish with a few parsley leaves. This salad is best served cold, making it ideal to prepare a day in advance and refrigerate.

Variation suggestions:
- You can also add some green or black olives for an extra flavor.
- If you prefer a lighter version, replace the mayonnaise with Greek yogurt.
- For a spicy kick, add a splash of sriracha sauce or a few slices of hot pepper.

This potato salad is not just a simple dish, but an explosion of flavors and textures that will surely impress everyone. Whether you serve it as a side dish or a main course, potato salad is a true favorite for all!