Hello everybody, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, classic potato salad. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
This classic potato salad is what you want! It's made with boiled potatoes, sour cream, mayo, green onions, celery, parsley, pickles and Going to a cookout? This classic potato salad is what you want! I make this classic potato salad a lot for pot lucks and picnics.
Classic Potato Salad is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Classic Potato Salad is something that I’ve loved my entire life.
To get started with this particular recipe, we have to prepare a few components. You can have classic potato salad using 8 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Classic Potato Salad:
- Make ready 6 cups cooked potatoes (chopped)
- Prepare 6-8 hard boiled eggs (chopped)
- Get 4-5 stalks celery (chopped)
- Take 1 med. onion (diced)
- Make ready 1 1/2-2 cups mayo
- Make ready 3 tbs mustard
- Take 3-4 tbs white vinegar
- Take salt&pepper
A classic potato salad is a must have at every picnic and barbecue. And in my opinion, this one is What kind of potatoes are best for potato salad? Now is not the time to use extra starchy russet. When it comes to cooking the potatoes, I take the traditional approach: chop them up and simmer them in water until tender.
Steps to make Classic Potato Salad:
- For microwave potatoes: dice potatoes, add to microwave safe bowl, add eggs, cover all completely with water, microwave on high: 20 mins or until potatoes are fork tender, but not falling apart or soft enough for mashing. When done, drain water, place eggs and potatoes in the freezer for 20-30 mins. Stiring around every once in a while for even cooling.
- Once potatoes and eggs are cold. Peel and chop eggs, then mix all solid ingredients with seasoning. Add dressing, mix well.
- Refrigerate for a few hours before serving. (For added spice and appearance sprinkle top with paprika)
Now is not the time to use extra starchy russet. When it comes to cooking the potatoes, I take the traditional approach: chop them up and simmer them in water until tender. Potatoes to Avoid in Potato Salad: Idaho Russet. Save them for your mashed potatoes. They are too starchy for a salad but perfect for a creamy mash.
So that’s going to wrap this up for this exceptional food classic potato salad recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
