Potato salad

INGREDIENTS

• 1 tbsp salt
• 10 lb new potatoes
• ¾ cup granulated sugar
• ¾ cup white vinegar
• 1 onion
• 1 tbsp ground white pepper
• ¾ cup vegetable oil
• ⅓ cup mayonnaise
• 1 oz parsley
• 3 carrots

TOOLS

• 1 knife
• 1 grater
• 1 saucepan
• 1 colander
• 2 bowls
• 1 plastic wrap
• 1 refrigerator
• 1 wooden spoon
• 1 food processor
• 10 platters

Grate the carrots with a grater.

Peel the onion, then cut it into slices.

Chop the parsley.

Put the onion slices in a food processor. Blitz for 2 minutes to get an onion purée.

Pour 8 cups of water into a saucepan and turn on the heat. Add the new potatoes and cook for 20 minutes. Then remove from the heat.

Rinse and drain the cooked potatoes in a colander.

Peel the drained potatoes with your hands.

Place the peeled potatoes in a bowl and chill in the refrigerator for 60 minutes. Then remove from the refrigerator.

Put the onion purée, granulated sugar, white vinegar, vegetable oil, ground white pepper, salt, and half a cup of water in a second bowl. Mix with a wooden spoon to get a sweet vinaigrette.

Cut the peeled potatoes into 0.25-inch chunks.

Drizzle the sweet vinaigrette over the bowl and mix with a wooden spoon. Then cover with plastic wrap and chill in the refrigerator for 30 minutes. Remove from the refrigerator and remove the plastic wrap. Then add the mayonnaise and stir again with a wooden spoon until well combined.

Transfer to a platter. Top with the grated carrots and chopped parsley.

It’s ready to be served !