Easiest Way to Make Yummy My Potato Salad

Easiest Way to Make Yummy My Potato Salad

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Easiest Way to Make Yummy My Potato Salad

My Potato Salad. Our potato salad recipe airs on the classic, more traditional side, but we do When I really want to up my potato salad game, I use homemade mayonnaise. There are creamy potato salads, vinegar-based potato salads, warm potato salads, cold potato Pro Tater Tip: Potatoes can add color highlights to your salad. Red potatoes are red on the outside.

My Potato Salad In addition to having creamy options. I just had to share the whole video here. My version of potato salad has many nods to the classic version, with a creamy dressing, crunchy I like to whisk my dressing in a large bowl that I can make the whole potato salad in (less bowls to. You can have My Potato Salad using 7 ingredients and 3 steps. Here is how you achieve it.

Ingredients of My Potato Salad

  1. Prepare 800 g of Maris Piper potatoes, skin left on cut into chunks,.
  2. You need 2 tbsp of light mayo,.
  3. It’s 1 tbsp of avocado oil mayo, or 1/2tsp white vinegar with 1tbsp mayo.
  4. Prepare 4 of spring onions cut very finely,.
  5. Prepare 1 tsp of dried dill, or more to taste,.
  6. You need 1 pinch of red chilli flakes to taste,.
  7. Prepare of Salt and pepper to season.

My classic potato salad recipe is made with tender potatoes, hard-boiled eggs, mayonnaise, yellow mustard, apple cider vinegar and a special blend of seasonings. It's the best best potato with egg ever! The sweet potatoes were there, so I revised my regular potato salad recipe and a new dish was born! My family loves this version of potato salad.

My Potato Salad step by step

  1. Bring a large saucepan of salted water to the boil and add the potatoes. Boil over a medium high heat with a lid on until the potatoes are fork tender, ensure not to overcook otherwise they'll fall apart too much..
  2. Remove from the heat and drain off the water then allow to cool for a few minutes. Season well with salt and pepper. Add the mayo, avocado mayo, dill, chilli flakes and chopped spring onions and using a spoon gently fold through the potatoes to coat evenly. If needed add a little extra mayo, I usually judge this by eye if there's not quite enough to coat the potatoes..
  3. Serve up and enjoy either while still warm or after being refrigerated cold. :).

I usually make this with Italian flavors, but you. For potato salad you need waxy potatoes. They hold their shape better when cooking and they usually have If you tried our potato salad let us know in the comments below and don't forget to rate it! Starchy potatoes (like Russet or Idaho potatoes) generally are not recommended when making potato salad. However, my mom always uses Russet potatoes to make potato salad (it's just what she.