Potato Salad

creamy potato salad with hard-boiled egg

Makes 8 servings · 325 kcal per serving

Ingredients

• 900 g potato
• 36 g apple cider vinegar
• 198 g egg
• 225 g mayonnaise
• 30 g Dijon mustard
• 99 g celery
• 45 g red onion
• 63 g dill pickle
• 9 g chives
• 7 g salt
• 1 g black pepper

Method

1. 1. Hard-boil the eggs: cover with water, bring to a boil, then take off the heat, cover, and leave 10 min. Cool, peel, and chop.
2. 2. Cut the potatoes into bite-size chunks, cover with cold salted water, bring to a boil, and cook until just tender, ~10–15 min. Drain well.
3. 3. While the potatoes are still warm, toss them with the vinegar and a pinch of salt so they drink it in, then spread out to cool.
4. 4. Stir together the mayonnaise, mustard, celery, red onion, pickle, and chives.
5. 5. Fold the dressing through the cooled potatoes with the chopped eggs, and season with salt and pepper.
6. 6. Chill at least 1 h before serving.