July 4th独立日Easter复活节American美式
Classic Potato Salad经典土豆沙拉
A 8-serving recipe with a 100-minute beginner workflow, exact seasoning and visible checkpoints.土豆与鸡蛋配蛋黄酱、芥末和芹菜，做成口感绵软又带脆口的冷沙拉。
BEGINNER FIELD GUIDE新手做饭说明书
Before you turn on the heat先备齐，再开火
Wash hands & produce洗手、洗菜洗手、洗菜Lava manos y verduras손·채소 씻기
Measure first先量好先量好Mide antes먼저 계량
Peel 3 lb / 1.4 kg potatoes and cut into 2-cm cubes. Have 3 large eggs and a bowl of ice water. Dice 2 celery stalks and ½ onion to 5 mm. Measure 1 cup mayonnaise, 1 tbsp mustard, 1 tbsp vinegar, 1 tsp fine salt and ¼ tsp black pepper.3磅（1.4公斤）土豆去皮切2厘米块。备3个大鸡蛋和一碗冰水。2根芹菜和半个洋葱切5毫米丁。量1杯蛋黄酱、1大匙芥末酱、1大匙醋、1小匙细盐、¼小匙黑胡椒。
Written for 8 servings · cooking more? Use batches按 8 人份写 · 加量请分批按 8 人份寫 · 加量請分批Para 8 porciones · si haces más, por tandas8인분 기준 · 늘리면 나눠 조리
Full safety & prep notes完整安全与备料说明完整安全與備料說明Notas completas de seguridad안전·준비 전체 안내
These instructions use the base recipe: 8 servings. Scaling ingredients does not scale pan size or cooking time. Use batches and verify the stated checkpoints.以下按原方8人份写。改变份量不会自动改变锅大小或烹饪时间；增加份量请分批，并核对每步判断点。
- Wash hands with soap for 20 seconds. Rinse fresh produce under running water; dry leaves with a clean towel before cutting. Stabilize the board on a damp towel.用肥皂洗手20秒；蔬果用流动水洗净，叶菜用干净毛巾沥干；砧板下垫湿毛巾防滑。
- Use measuring spoons: 1 tbsp = 15 ml; 1 tsp = 5 ml. Measure the ingredient list before starting. Water used below is additional tap drinking water.用量匙：1大匙15毫升，1小匙5毫升；开始前按食材表量好。下文用水另备可饮用水。
Ingredients食材
- Potato土豆3 lb磅
- Eggs鸡蛋3
- Mayonnaise蛋黄酱1 cup杯
- Dijon mustard第戎芥末1 tbsp大勺
- Celery芹菜2 stalks根
- Onion洋葱0.5
- Rice vinegar米醋1 tbsp大勺
- Fine salt细盐1 tsp小勺
- Black pepper黑胡椒0.25 tsp小勺
Method做法
Put the potatoes in a pot, add cold water to cover by 2 cm, and stir in ½ tsp of the salt.
土豆放进锅里，倒冷水没过2厘米，加½小匙盐。
A fork slides into the largest piece with no resistance.叉子轻松扎透最大块。
Common mistake & quick fix容易错在哪，怎么补救
If a fork still meets a hard center, cook for 3 more minutes and check again.叉子仍碰硬芯就再煮或烤3分钟重查。
Pour the potatoes into a colander, tipping the pot away from your body.
把锅朝远离身体的方向倒进漏盆，沥干水。
No steady stream of water drips from the vegetables.菜不再连续滴水。
Common mistake & quick fix容易错在哪，怎么补救
Use oven mitts and avoid rising steam; never hold a colander over your hand.戴隔热手套避蒸汽，不用手托着漏盆接滚水。
Toss the warm potatoes with the vinegar, gently so they don't break.
趁热把土豆和醋拌一拌，轻点翻，别弄碎。
Potatoes look evenly moist.土豆均匀湿润。
Common mistake & quick fix容易错在哪，怎么补救
Toss gently so they do not break.轻拌免得碎。
Lower the eggs into boiling water, then cool them in ice water, peel, and chop.
鸡蛋放进沸水里煮，捞出来放冰水里凉透，剥壳切碎。
Yolks are fully firm.蛋黄全熟。
Common mistake & quick fix容易错在哪，怎么补救
If soft, boil 2 more minutes.软就再煮2分钟。
Stir together the mayonnaise, mustard, celery, onion, remaining salt, and pepper.
把蛋黄酱、芥末、芹菜、洋葱、剩下的盐和胡椒拌在一起。
The dressing is smooth and evenly cloudy, without lumps.汁顺滑均匀微浑，没有结团。
Common mistake & quick fix容易错在哪，怎么补救
If thick or lumpy, stir 20 more seconds; add water 1 tsp at a time, at most 3 extra tsp. Oil separation is normal: stir again before pouring.稠或结团就再搅20秒，每次加1小匙水，最多3小匙。油水分层正常，倒前再搅。
Fold in the potatoes and eggs.
把土豆和鸡蛋翻拌进去。
Ingredients are evenly distributed with a thin coat of dressing, not sitting in a puddle.材料均匀薄薄裹汁，不泡在水里。
Common mistake & quick fix容易错在哪，怎么补救
If liquid pools, lift the salad out with a slotted spoon; next time dry produce thoroughly.出水就用漏勺盛出，下次蔬菜充分沥干。
Cover and refrigerate.
盖上盖子放冰箱冷藏。
It is set and firm when the dish is gently tilted.轻轻倾斜容器时已凝固定型。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Divide among 8 bowls and serve.
分到8只碗里上桌。
Common mistake & quick fix容易错在哪，怎么补救
Leftovers: into the fridge within 2 hours (1 hour on a hot 90°F+ day), eat within 3 days, and reheat to 165°F (74°C). Keep raw salad and dressing separate.吃不完的2小时内放冰箱（天热超90°F就1小时内），3天内吃完，回热要热到165°F (74°C)。生沙拉和酱汁分开。
Know your ingredients认识食材
Ingredients explained食材讲解
Potato土豆Russet for mash and fries, Yukon Gold for creamy everything. Store dark and cool, not fridge.粉的(Russet)做泥和薯条，黄心(Yukon)更绵。阴凉避光存放，别冷藏。
Eggs鸡蛋Cheap complete protein. Older eggs peel easier; room-temp eggs bake and whip better.便宜的完全蛋白。放几天的蛋好剥壳；回温的蛋烘焙打发更好。
Mayonnaise蛋黄酱Mayonnaise binds sauces and adds creaminess; Kewpie (Japanese) is richer, made with yolks only.蛋黄酱让酱汁顺滑；日本丘比只用蛋黄，更浓郁。
- Dijon mustard第戎芥末
Dijon is sharper and creamier than yellow mustard; it adds tang and helps dressings and glazes emulsify.第戎芥末比美式黄芥末更冲、更细滑；提酸香，还能帮酱汁和釉汁乳化。
Celery芹菜Crunchy and aromatic; with onion and carrot it forms the classic soup base. Pick firm, tight stalks.爽脆有香气，和洋葱、胡萝卜是经典汤底。挑硬挺紧实的。
Onion洋葱Flavor base of most savory cooking. Yellow for cooking, red raw. Firm, dry skins = fresh.咸味菜的底味。黄洋葱做菜，紫洋葱生吃。外皮干、紧实为新鲜。
- Rice vinegar米醋
Rice vinegar is mild for Asian dressings and quick pickles; white vinegar is sharper — use less.米醋温和，适合亚洲凉拌和快腌；白醋更冲，要少放。
Cookware厨具
- Knife, stable board, measuring cups/spoons, mixing bowl, spoon and sieve刀、稳定砧板、量杯量匙、拌碗、勺和筛子
5-liter pot, colander, large bowl5升锅、漏盆、大碗
Make it a balanced meal营养搭配建议
Already veg-heavy: add a whole grain or bread, and grilled chicken or salmon if you want more protein.蔬菜已足：加一份全谷物或面包，想要更多蛋白就配烤鸡或三文鱼。
Why it works: aim for half the plate vegetables, a quarter protein, a quarter whole grains or starch — then let one rich dish be the star.搭配思路：半盘蔬菜、四分之一蛋白、四分之一主食；一桌里只让一道浓郁的菜当主角。
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