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Potato salad classic
4 servings2 hours
Potatoes - 6 pcs., Eggs - 5 pcs., Pickled cucumbers - 7 pcs., Celery stalk - 2 pcs., Onions - 1 pc., Mayonnaise - 6 tbsp., Mustard - 3 tsp., Vinegar - 1 tbsp., Sugar - 1 tsp., Salt - to taste, Ground black pepper - to taste, Greens - to taste
How to make a classic potato salad? Prepare all the products that are listed in the recipe. Dressing can be made based on sour cream, yogurt or mayonnaise. Take pickles or salted cucumbers. The amount of each of the components can be selected for your taste. 
Boil the potatoes and eggs until tender and cool. Peel the potatoes, and peel the eggs. 
Peel the bulb from the husk. For the brightness of the finished salad, I used red onions, but ordinary bulb onions are also suitable. Rinse the celery stems, greens, onions and dry with paper napkins. 
Chop onions and celery with small cubes. Cut the cucumbers into the same cubes or bars. For convenience, you can use a vegetable cutter. Ship all components to a deep, convenient bowl. 
Prepare the dressing. Send mayonnaise, mustard, sugar, ground pepper and vinegar to a small bowl. Mix everything thoroughly and let it brew so that the sugar dissolves completely. 
Cut the potatoes into thin circles or semicircles. Crush the eggs arbitrarily. You can cut into wedges, cubes or like potatoes in semicircles. Send everything to the bowl to the rest of the products. 
Stir the sauce again and pour into the salad. Rinse the greens, dry and finely chop. What greens is better to take? Dill, young green onions, parsley or garlic greens are perfect. Add to the salad. 
Mix everything thoroughly, salt and taste it. Add the missing item. I added some more vinegar. Send the finished salad to the fridge and let it brew for at least an hour. 
Serve with ground pepper and garnish with sprigs of parsley or dill. 