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Ensalada de papa y pepinillo

Categoría
Ensaladas y vegetales
Dificultad
Fácil
Porciones
6

Ingredientes

  • 5 huevos cocidos pelados
  • I libra de papas
  • 1/2 taza de mayonesa
  • 1/2 taza de crema agria
  • 1 cucharada de mostaza Dijon
  • 3/4 de taza de cebolla morada picada
  • 1/2 taza de eneldo fresco picado
  • 1/4 de taza de pepinillos picados y 1 cucharada de jugo de pepinillos
  • 1/2 taza de apio
  • 1 cucharadita de paprika dulce

Preparación

  1. Corte los huevos en rebanadas.
  2. Reserve.
  3. En una olla grande mezcle las papas, 2 cucharaditas de sal y agua para hervir.
  4. Hierva a temperatura alta sin tapar por 25 minutos, hasta que las papas estén suaves y se puedan trinchar fácilmente con un tenedor.
  5. Escurra, y cuando se enfríen, pélelas y corte en cubos.
  6. Coloque las papas aún calientes en un recipiente grande.
  7. En un recipiente chico, mezcle la mayonesa, la crema agria, el jugo de los pepinillos y la mostaza.
  8. Sazone con sal y pimienta.
  9. Cubra las papas con cucharadas de la mezcla preparada hasta integrar por completo.
  10. Agregue la cebolla picada, el eneldo, los pepinillos, el apio, 1 cucharadita de sal y 1/2 de pimienta.
  11. Revolver bien.
  12. Agregue las rebanadas de huevo.
  13. Pruebe y rectifique el sazón.
  14. Ponga la ensalada en una ensaladera, espolvoree con paprika y refrigere por al menos 1 hora antes de servir (puede ser un día antes).
  15. Espolvoree con cebollín antes de servir (opcional).