Salt Lick Potato Salad

  • Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 762 x



  1. The day before serving, scrub the aardappels and boil them in gezouten water until tender but still slightly firm they should not be mushy
  2. Plunge them into ice water, and when cool, peel them and cut them into ¾ inch dice
  3. Season the aardappels with zout, peper, and selderij seed
  4. Marinate the ui in the pickle for a few hours or overnight in the refrigerator
  5. To serve, drain the juice and add the uien to the aardappels
  6. Add the barbecue saus and salad dressing, tossing to coat evenly
  7. Place back in the refrigerator for at least one hour before serving, and just before serving, add the mayonaise
  8. Adjust the seasoning and serve
  9. ----- Notes: It's the marinated uien that make the difference

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