The most requestedcommented variation is to use mayo instead of miracle whip. Drain cool peel and chop.
Instructions boil the potatoes in salted water until tender approx.
How to make potato salad ingredients.
Then add them to a large stockpot and cover with generously salted cold water and cook until the potatoes are tender.
Instructions cut the potatoes into quarters and place them in a large stock pot.
Once the potatoes are very tender drain off all the water.
Cool completely and cut in halves or quarters.
2 heat 1 inch water salted if desired to boiling.
I slightly mash the potatoes while mixing to make it creamy.
1 cup hellmanns or best foods real mayonnaise.
Cover and heat to boiling.
In a smaller bowl whisk together mayonnaise cider vinegar dijon mustard sugar salt and pepper.
1 cup thinly sliced celery.
Personally the sweetness in miracle.
Add remaining ingredients and toss well.
Place eggs in a saucepan and cover with cold water.
Cut the potatoes into chunks then throw into a bowl with the shallots capers and cornichons if using.
If you prefer to go for it.
Gently stir all of the ingredients until everything is coated and evenly mixed.
In a large mixing bowl combine cooled potatoes celery relish eggs and onion.
Cover remove from heat and let eggs stand in hot water for 10 to 12.
Add mixture to the large mixing bowl.
12 cup chopped onion.
This simple chilled potato salad makes great use of unpeeled red potatoes hard cooked eggs celery and a mayonnaise mixture.
Cover the potato salad and refrigerate for at least 4.
Leaves skins on if desired or peel thinly and remove eyes.
This warm potato salad is a classic with mayonnaise sweet pickle garlic mustard bits of celery and diced hard boiled eggs.
Or try a half and half situation by subbing in half sour cream or greek yogurt for any part of the mayomiracle whip combo.
Mix all dressing ingredients in the bottom of a large bowl.
Add enough mayonnaise to bind then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad.
Cook the potatoes dice your potatoes into large chunks.
Bring a large pot of salted water to a boil.
Steps 1 scrub potatoes.
3 mix mayonnaise vinegar mustard salt and pepper in 4 quart glass or plastic bowl.
Meanwhile in a medium bowl mix the mayonnaise sweet pickle relish including juices mustard.
Bring water to a boil.
Drain the potatoes in a colander return them to the pot drizzle with vinegar and let cool while you prepare the rest of the ingredients.
Potatoes 5 to 6 medium peeled and cut into 34 inch chunks.
Add potatoes and cook until tender but still firm about 15 minutes.
Boil the potatoes in salted water for 20 mins until just cooked drain then cool.
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