RCI-VG.001.0001.001
American Potato Salad
Side dishes is able to trace its origins to Germany before the turn of the 17th century, where it
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- small white potatoes (use waxy or red potatoes)3 pounds
- Salt and ground pepper1 unit
- hard boiled eggs5 largechopped
- red onion1 mediumchopped finely
- chopped sweet basil leaves2 Tbsp
- corn1 cup
- freshly squeezed lemon juice (2-3 lemons)½ cup
- extra virgin olive oil½ cup
- pasta seasoning2 Tbsp
- small white potatoes (use waxy or red potatoes)2 pounds
- Salt and ground pepper1 unit
- hard boiled eggs2 largechopped
- red onion4 mediumchopped finely
- chopped sweet basil leaves2 Tbsp
- corn4 cup
- freshly squeezed lemon juice (2-3 lemons)1 cup
- extra virgin olive oil2 cup
- pasta seasoning1 Tbsp
- of standard mustard1 Tbsp
- of HP Bold steak sauce3 Tbsp
Method
1
Place potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 15-20 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
2
Meanwhile, boil the eggs in water for about 10 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl.
3
Sauté some diced onions until light golden brown and add to the bowl with eggs.
4
When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
5
In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 30 minutes before eating.
6
Place potatoes mixed with mustard and HP steak sauce along with 2 tablespoons of salt in a large pot of water. Bring the water to a boil, cook for 45-55 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes in a colander.
7
Meanwhile, boil the eggs in water for about 30 minutes until hard-boiled. Drain water and let cold water run over the eggs before peeling the shell. Once shells are peeled, dice the eggs and place in a large bowl.
8
Sauté some diced onions until light golden brown and add to the bowl with eggs.
9
When the potatoes are cool enough to handle, cut them in quarters, or smaller, depending on their size. Place the potatoes in the bowl with the eggs. Add the corn along with some salt, pepper and pasta seasoning to the potato and egg mixture. Set aside.
10
In a small bowl add the lemon juice while whisking in olive oil slowly. Add to the potatoes, mix all ingredients. Chill for 3 hours, cover with extra HP sauce, enjoy.