Salads
American-Style Creamy Potato Salad
Salads
Classic American creamy potato salad with mayo, eggs, and mustard — a taste of home for Le. Make it in the morning, eat it cold at lunch.
Ingredientes
- 500 g potatoes, peeled and cubed (about 4 cups)
- 3 eggs, hard boiled
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 splash Lea & Perrins
- 1 small onion, finely diced
- 2 stalks celery, finely diced (if available)
- 1 lemon, juiced
- Salt and pepper to taste
- Pinch of pimentão doce (sweet paprika) for the top
- Fresh parsley, chopped
Instruções
- Boil the potatoes in salted water for 12-15 minutes until tender but not falling apart. Drain and let cool completely.
- While the potatoes boil, hard boil the eggs: place in a saucepan, cover with cold water, bring to a boil, then cover and turn off the heat. Leave for 10 minutes. Drain and cool under cold water. Peel and chop.
- Make the dressing: mix the mayonnaise, Dijon mustard, Lea & Perrins, lemon juice, salt and pepper in a cup. Stir well.
- In a bowl, combine the cooled potatoes, chopped eggs, diced onion, and celery if using.
- Pour the dressing over everything. Fold gently — don't mash the potatoes.
- Sprinkle pimentão doce and fresh parsley on top.
- Cover and refrigerate for at least 1 hour before serving. The flavours come together as it rests.
Notas
Make this in the morning when it's cool — by lunch it's chilled and the flavours are even better. American style uses mayo, not vinaigrette — creamier and richer than the French version. The Lea & Perrins adds that Southern American depth Le remembers from Texas. Roger's Dutch mayo works perfectly here too! Hard boiled eggs make it a complete meal — no protein needed on the side. A taste of home for Le, made in a motorhome in France. Chef Simão recipe — bringing Texas to Normandy! 🇺🇸🇫🇷🍳
Por Chef Claude