Salads are always a good option for some quick appetizers, especially when you don’t want to slave in the kitchen for days. Romanians are pretty serious cooks, but sometimes we do need a “fast food” option as well. Enter salads (deviled eggs, potatoa salad, eggplant salad etc.).
This type of salad is something we routinely cooked, while I was growing up and you can whip it in literally minutes, to your guests’ delight.
Let’s see what we need for this creamy potato salad recipe and how to prepare it:
Creamy Potato Salad Ingredients
- 2 lbs. of small yellow potatoes (we’ll boil them with the skin on, so we need the “golden” small type)
- 2 onions
- 6 eggs (if you’re like me, put 10 :))
- homemade mayo
- salt and pepper to taste
How to Make Creamy Potato Salad
- boil the potatoes with skin on in salty water. Not too much, but until you can go through with a fork.
- boil the eggs (8-10 minutes after the water boils)
- cut the onions
- get a big mixing bowl, peel the potatoes and eggs, cut small and add the onions.
- taste and add more salt (if needed) and pepper.
- add homemade mayonnaise and slowly mix until you are getting a nice salad.
Bon appetit!