Versatility in ingredients makes a popular side-dish choice.
Potato salad can be prepared in several different ways, using different varieties of potatoes and other ingredients. For instance, a delicious and light potato salad made with and egg isn't time-consuming to make and the ingredients are minimal. Knowing make an easy with egg and lemon dressing gives you the opportunity to present interesting culinary flavors to your palate without a lot of kitchen experience.
Instructions
1. Bring water to a boil and boil the red-skinned potatoes for four minutes.
2. Boil the eggs for six minutes. Let both the eggs and potatoes cool for two hours.
3. Add the and mayonnaise to a large mixing bowl, then stir in the minced onion.
4. Peel the cooled, hard-boiled eggs. Rinse off the peeled eggs and then pat them dry; this ensures that shells aren't stuck to the skin of the egg. Slice the eggs thinly with a sharp paring knife over the bowl of mayonnaise, lemon juice and onion.
5. Slice the potatoes, unpeeled, into the bowl in quarter-sized chunks.
6. Toss the contents of the bowl with a set of salad tongs. This lightly mixes the potatoes with the rest of the ingredients without accidentally mashing them. You want to make sure the potatoes are still in chunks when you're done mixing.
Tags: lemon dressing, lemon juice, potato salad, with lemon, dressing