Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, potato salad. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Potato salad can be served right away, or refrigerated until ready to serve. Potato salad is the first food I can remember eating. Since it was my first culinary memory I am This is potato salad the old-fashioned way, with eggs, celery and relish.
Potato salad is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Potato salad is something that I have loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook potato salad using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Potato salad:
- Make ready 1 # russet potatoes, peeled and cut to bite size pieces
- Prepare 8 eggs, hard boiled
- Prepare 1/2 C white onion, diced small
- Prepare 1/2 C & 2 Tbsp pickle relish, chopped small
- Take 3/4 C mayonnaise, real
- Prepare 1 1/2 Tbsp yellow mustard
- Take 1 tsp salt, 1 tsp pepper (add to taste)
- Make ready Smoked paprika, garnish
- Get Green onions, slivered for garnish
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Steps to make Potato salad:
- Peel and dice the potatoes. Add water in a deep pot (enough to cover potatoes) and season with salt. Bring water to a boil and add the potatoes to the water. Boil for 9-11 minutes so potatoes are tender but still hold shape. You don't want them to get mushy. Drain potatoes. Put potatoes in the refrigerator until cold. Its helps them to keep their shape when stirring into the sauce.
- Boil and peel the eggs. Slice the eggs into small pieces and put them in a large bowl. Stir in the diced onion, relish, mayo and mustard. Stir in the cold potatoes until they are all coated in the sauce. Add S&P while mixing together.
- Place in a serving dish and garnish the top with paprika and green onion slivers. Refrigerate for 3 hours or overnight before serving.
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