Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, classic potato salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Most potato salads look and taste better when made with low-starch red boiling potatoes. Choose potatoes that are all roughly the same size, if possible, so they cook in the same time. Fold in the potatoes, eggs and scallions. Combine mayonnaise, sour cream, mustard, onions, celery, dill, pickles, juice and pepper in a large bowl; stir to combine.
Classic Potato Salad is one of the most well liked of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Classic Potato Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook classic potato salad using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Classic Potato Salad:
- Make ready 6 cups cooked potatoes (chopped)
- Take 6-8 hard boiled eggs (chopped)
- Take 4-5 stalks celery (chopped)
- Make ready 1 med. onion (diced)
- Take 1 1/2-2 cups mayo
- Prepare 3 tbs mustard
- Make ready 3-4 tbs white vinegar
- Make ready salt&pepper
Choose waxier potatoes if you want the salad to hold up well for picnics or big gatherings. Red or yellow potatoes, like a red new potato or Yukon rose (red-skinned, golden flesh) or gold (yellow-skinned with golden flesh). Russets or baking potatoes are starchier and will easily fall apart when stirred into a salad. This classic potato and egg salad is dressed with a seasoned mayonnaise dressing and garnished with chopped green onions and tomatoes, making it visually appealing and flavorful at the same time.
Instructions 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)
Russets or baking potatoes are starchier and will easily fall apart when stirred into a salad. This classic potato and egg salad is dressed with a seasoned mayonnaise dressing and garnished with chopped green onions and tomatoes, making it visually appealing and flavorful at the same time. For an alternative, you can try a classic potato salad with red-skinned potatoes. 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!
So that is going to wrap it up with this exceptional food classic potato salad recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
