Marinated Potato Salad

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Place the scrubbed potatoes in a large pot and cover with cold, salted water by about an inch. Bring to a boil over high heat.

   Ca. 5 min.

2. 2

   Reduce the heat to maintain a steady simmer and cook until the potatoes are tender when pierced with a fork, about 20-25 minutes.

   Ca. 20 min.

   Kokkens note: Cooking time will vary based on the size of your potatoes. Start checking for doneness at 15 minutes.

3. 3

   Drain the potatoes well and let them cool just enough to handle safely. Cut them into uniform, bite-sized pieces.

   Ca. 10 min.

4. 4

   Transfer the warm potatoes to a large mixing bowl. Immediately pour the Italian-style vinaigrette over them, then add the sliced green onions and chopped parsley.

   Ca. 2 min.

   Kokkens note: Dressing the potatoes while they're warm helps them absorb more flavor.

5. 5

   Gently toss to coat the potatoes evenly. Let the mixture sit at room temperature for 1 hour to marinate, tossing gently once or twice.

   Ca. 1 t.

6. 6

   After marinating, add the mayonnaise, salt, and black pepper to the bowl.

   Ca. 1 min.

7. 7

   Carefully fold the mayonnaise into the potato mixture with a spatula until everything is just combined and creamy.

   Ca. 2 min.

   Kokkens note: Avoid over-mixing, which can make the potatoes mushy.

8. 8

   Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.

   Ca. 2 t.

9. 9

   Just before serving, give the salad a gentle stir and arrange the sliced hard-boiled eggs on top for garnish.

   Ca. 2 min.