This salad will wonderfully complement your grilled dishes. Quick to prepare, it requires very few ingredients and can be made in advance as it can be enjoyed both warm and cold.
Peel and cut the potatoes into large pieces. Cook them for about fifteen minutes in a pot of boiling water (until the flesh is tender).
Once the potatoes are cooked, drain them and rinse them under cold running water to stop the cooking. Set aside in a bowl.
Wash, dry, and cut the celery into pieces. Slice the onion. Add them to the potatoes.
To finish, in a bowl, mix together the mayonnaise, mustard, parsley, paprika, salt, pepper, and red wine vinegar. Incorporate this sauce with the potatoes before placing the bowl in the refrigerator for at least 1 hour.
0 servings
4
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EN