Potato Salad With A Creamy Dressing |
|
 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
|
A salad in the summer with bread or toast as a main dish Ingredients:
1.2 kg potatoes. |
3 hard boiled eggs. |
3 celery stalks with leaves chopped. |
2 tbs parsley chopped. |
1 big onion chopped. |
1 small spring onion thinly sliced ( green and white). |
2 cloves garlic pressed. |
1 little leek cut in 4 in the lenght , then chopped. |
2 tbs green bell pepper chopped. |
1/4 c heavy cream ( low fat preferable ). |
3/4 c mayonnaise ( low fat preferable). |
1 tbs mustard. |
1 tbs lemon juice. |
1 tbs dill chopped. |
salt and pepper to taste. |
5 drops tabasco (optionnal). |
paprika. |
Directions:
1. Cook potatoes 12-15 min or till soft, set aside and let cool down.
2. Crumble 1,5 egg and slice the other 1,5 egg.
3. Cut potatoes in 1/2 cubes and put in a bowl with the crumbled egg, onion, leek, spring onion, celery, parsley and the bell pepper, mix well.
4. In a bowl mix mayonnaise, heavy cream, lemon juice, mustard, tabasco and dill and mix till you have a smooth creamy dressing, add salt and pepper to taste and put on the potato mixture, mix carefully so that potato mixture is coated well with the dressing.
5. Cover bowl with kitchen foil and cool in the fridge for minimum 3 hours.
6. Before serving top with egg slices and sprinkle a little parika on them, garnish with dill.
7. Serve with toast or warm brown bread.
|
|