Classic American potato salad

Ingredients for 8 servings:

• 2 kg potato(s), waxy
• 3 cloves garlic, pressed
• 1 tsp, heaped salt
• 4 tbsp mustard
• 1 tbsp paprika powder
• 4 tbsp lemon juice
• 2 dl olive oil
• 1 tube(s) mayonnaise
• 4 tbsp cucumber juice
• 2 stalk(s) Celery, finely chopped
• 4 cucumber(s) (pickles), from the jar, finely chopped
• 8 eggs, hard-boiled, roughly chopped
• Parsley, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 20 minutes

from Missouri

Boil the potatoes until almost tender, peel, halve the larger ones lengthwise, and cut into slices about 5 mm thick. Rub the garlic with the salt, then mix well with the mustard, paprika, lemon juice, olive oil, mayonnaise, and the pickle juice. Then stir in the celery, cucumbers, and eggs. The sauce now tastes strongly of salt and garlic, but it’s wonderful in a salad. Pour about 2/3 of the sauce over the potatoes and stir gently. Let it rest in the refrigerator for a few hours (I always prepare the salad the day before). Add more sauce if desired before serving and garnish with parsley.