Steps make tasteful The Most Excellent Potato Salad

Easy, Convenient, Simple and Healthy.

The Most Excellent Potato Salad. Then serve chilled, topped with your desired garnishes. Potato Salad Recipe Variations: There are so many ways to customize this potato salad recipe, so feel free to experiment and see what you love most! For example, you could… Excellent and Amazing Potato Salad.

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The Most Excellent Potato Salad Do you put hard-boiled eggs in your potato salad? Great recipe for The Most Excellent Potato Salad. This will make you forget everything you know about boring Potato Salads. You can cook The Most Excellent Potato Salad using 10 ingredients or scant. Here is how you cook it.

The main ingredient The Most Excellent Potato Salad

  1. You need 5-6 of medium potatoes (Yukon is best).
  2. Provide 1 of large Vidalia Onion (or other sweet onions), chopped.
  3. Prepare 2 of Granny Smith apples, peeled and cut into 1/2 inch pieces.
  4. Prepare 1 can of Corn (12-16 ounces) drained.
  5. Prepare 1 of large Dill bunch, chopped.
  6. You need 2 of large Dill pickles, cut into 1/4 inch pieces.
  7. Provide 1/3 cup of Dill pickle juice.
  8. You need 1/2 Cup of Mayonnaise.
  9. Prepare 1/2 of lime (optional).
  10. You need of Salt.

Note: It is REALLY important that you use Dill, If not, wait till you can find Dill and then make the salad! Place the potatoes into a large pot, and fill with enough water to cover. What's the best type of potato for potato salad? Both potatoes and eggs will be perfectly cooked and ready to make the most delicious potato salad.

These recipes cook in much 60 minutes from commence to finish, and 5 paces. Get ready to attend these recipes to get you by way of a strenuous back-to-school spell!. Here is how you cook it.

The Most Excellent Potato Salad instructions

  1. Peel, then cut potatoes in half, boil over medium heat 15-18 minutes till ALMOST done (Important: they should not be too soft!). You can also steam them; same advice applies. Set aside to cool.
  2. When potatoes are cool enough, cut into 1/2 inch pieces. Add onions, apples, corn, pickles.
  3. Add Mayo and most of Dill, fold / mix gently.
  4. If pickle juice is not acidic enough, add some lime juice to it and drizzle over ingredients. Add salt to taste, Top with remaining Dill..
  5. Refrigerate for 1-2 hours before serving.

This Instant Pot potato salad has tender potatoes, crunchy celery and eggs in a creamy dressing. It reminds me of the one my mom used to make. Thank you so much for sharing. I will definitely keep this one if the recipe book. I saved it so that I can make it again.