Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, creamy picnic potato salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Cut peeled potatoes into bite-size chunks and add to a large bowl. Add the onions, celery, scallions, pickles, eggs whites and herbs to potatoes. Toss to combine then gently add the reserved egg dressing. Cover the salad with plastic wrap and refrigerate until ready to serve.
Creamy Picnic Potato Salad is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. Creamy Picnic Potato Salad is something which I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook creamy picnic potato salad using 10 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Creamy Picnic Potato Salad:
- Get 6 large potatoes
- Take 5 quart's water
- Make ready 1/2 cup frozen peas
- Get 1/2 small spanish onion chopped
- Get 1 celery stock chopped
- Make ready 3/4 cup mayonnaise
- Prepare 1 tbsp cider vinegar
- Prepare 1 1/2 tbsp old fashion grainy mustard
- Get to taste Salt and pepper
- Get 1 tsp sugar
We all dream of amazing, creamy but crunchy, perfectly seasoned potato salad…. but for some reason isn't it kind of a mythical thing?? You go to the deli and try a gazillion store bought varieties and I'm always SO disappointed! They're classic picnic salads — potato, pasta, chicken, and more — all held together with a thick, creamy sauce. Sometimes called "bound salads," they hold their shape when scooped out onto plates at summer picnics and cookouts.
Instructions to make Creamy Picnic Potato Salad:
- Peel and clean your 6 large potatoes. I like using Yukon Gold potatoes or even Fleshy potatoes.
- Cut all your potatoes into 1 centimeter pieces and place into your season pot of water. On high heat bring your potatoes to a boil. You just want to par boil them. Just enough so that they fall off of your fork.
- While the potatoes are boiling, finely chop your onion.
- And do the same with your celery.
- Once your potatoes are done strain them off and place into you refrigderater until they are cold. About an hour or so. This is so they stop cooking and keep there shape.
- Once cooled, add your pea's, onion's, and celery to the potatoes. Give this a little mix. You don't want anything clumping together.
- In a separate bowl mix your mayo, cider vinegar, mustard, sugar and your salt and pepper.
- Add the sauce to your potatoes and really give it a good mix. Making sure you cover everything. Now your ready for that picnic. You can add a little parsley for garnish if you like. Enjoy.
They're classic picnic salads — potato, pasta, chicken, and more — all held together with a thick, creamy sauce. Sometimes called "bound salads," they hold their shape when scooped out onto plates at summer picnics and cookouts. So they're easy to serve, easy to eat, easy to love! Boil water and add eggs once there are bubbles formed inside the pot. Drain the water, add cold water and some ice cubes, let eggs sit inside cold water for a few minutes.
So that is going to wrap it up with this exceptional food creamy picnic potato salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
