Serious Potato Salad FUSF
Serious Potato Salad FUSF

Hello everybody, it is Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, serious potato salad fusf. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Serious Potato Salad FUSF is one of the most well liked of current trending foods on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Serious Potato Salad FUSF is something that I have loved my whole life.

Great recipe for Serious Potato Salad FUSF. Based on a Serious Eats recipe, this potato salad showcases the variety of potato you use, so choose carefully! It's a little more work than just boiling, but the flavor payout is worth it. Serious Potato Salad FUSF is one of the most favored of current trending meals on earth.

To get started with this particular recipe, we must prepare a few components. You can have serious potato salad fusf using 10 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Serious Potato Salad FUSF:
  1. Take 4 lbs potatoes
  2. Get 2 tbsp sugar
  3. Get 2 tbsp kosher salt
  4. Prepare 7 tbsp rice wine vinegar, divided
  5. Prepare 1 1/4 cup mayonnaise
  6. Make ready 1 cup diced red onion
  7. Get 3/4 cup diced celery
  8. Get 6 scallions, sliced thinly
  9. Get 3 tbsp whole grain mustard
  10. Take To taste: salt and pepper

Serious Potato Salad FUSF potatoes • sugar • kosher salt • rice wine vinegar, divided • mayonnaise • diced red onion • diced celery • scallions, sliced thinly jimkmaus Steps to make Sour Cream Potato Salad: boil potatoes until fork tender, drain. add in sour cream and mayo, toss to coat. add in ranch mix and bacon bits and toss to coat evenly. Simple Way to Make Perfect Serious Potato Salad?? How to Make Homemade Virgin mocktail. Step-by-Step Guide to Prepare Quick Spicy Zoodles with Lemon Chicken.

Instructions to make Serious Potato Salad FUSF:
  1. Peel and cut potatoes in 3/4 inch cubes.
  2. Place in large pot with 2 quarts cold water, 2 tbsp sugar, 2 tbsp salt and 2 tbsp rice vinegar. Bring to a boil over high heat, then simmer until just tender, approximately 12 minutes.
  3. Drain and spread out on rimmed baking sheet in single layer. Sprinkle with 3 tbsp of rice vinegar. Let cool on counter for 30 minutes.
  4. In a large bowl place 2 tbsp rice wine vinegar, mayonnaise, mustard, red onion, celery and scallions. Mix thoroughly.
  5. Add potatoes. Coat with sauce, season to taste with salt and pepper. Refrigerate for at least 2 hours.

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