Let’s make a mayonnaise salad that is refreshing and tasty, great to accompany that weekend barbecue!
Mayonnaise Salad
Servings
46
servingsPrep time
30
minutesCooking time
20
minutesMake this mayonnaise salad using the ingredients below and following the step-by-step preparation instructions.
Ingredients
4 medium potatoes, peeled and cut into cubes
3 eggs
1 cup grated carrots (optional)
1/2 cup cooked peas (optional)
1/2 cup cooked corn (optional)
1/2 cup chopped pickled cucumber (optional)
1/2 cup chopped celery (optional)
1/2 cup chopped pickles (optional)
1/2 cup mayonnaise
2 tablespoons mustard
2 teaspoons of apple cider vinegar
Salt and pepper to taste
1/2 chopped red onion (optional)
Chopped parsley for garnish (optional)
Directions
- Cook the potatoes in salted water until they are tender but still hold their shape, about 10-15 minutes.Â
Drain and let cool completely. - While the potatoes are cooking, place the eggs in a pan, cover with water and bring to a boil.Â
When the water boils, reduce the heat to medium and cook the eggs for about 10-12 minutes.Â
Then remove them from the hot water and place them in cold water to cool quickly.Â
Peel the eggs and chop them into small pieces. - In a large bowl, combine the boiled potatoes, chopped eggs, and any optional vegetables you’ve chosen, such as carrots, peas, corn, cucumber, celery, and pickles.Â
Add chopped red onion, if using. - In a separate bowl, mix mayonnaise, mustard and apple cider vinegar.Â
Season with salt and pepper to taste. - Pour the mayonnaise mixture over the ingredients in the large bowl and stir gently to coat all the ingredients with the dressing.
- Cover the bowl and refrigerate the mayonnaise salad for at least an hour before serving to let the flavors blend.
- Before serving, garnish with chopped parsley, if desired.
