Steve's 3 Color Potato Salad. This pretty salad - made with white, red and sweet potatoes - tastes as good as it looks. The mild dill dressing enhances the tender spuds and onion, especially if you refrigerate it overnight. Even those who don't like sweet potatoes like this salad. -Nan Cairo, Greenwood, Delaware Three-Color Potato Salad.
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Potato salad with a Texas flair - I get many requests to bring this to picnics.
Nice blend of potatoes, black beans, green onions, bacon, and jalapenos.
This is the full length scene, "From The Top", excellent quality, please enjoy!
You can cook Steve's 3 Color Potato Salad using 11 ingredients or less. Here is how you cook it.
Materials of Steve's 3 Color Potato Salad
- Prepare 1/2 lb of Red potatoes.
- You need 1/2 lb of gold potatoes.
- Prepare 1/2 lb of purple potatoes (such as purple Peruvian).
- Provide 1/4 cup of Olive oil.
- Provide 2 tbsp of vinegar.
- Provide 2 of green onion chopped.
- Provide 1 cup of mayo.
- Prepare 1 envelope of Italian dressing seasoning.
- Provide 1 of stalk celery chopped.
- Prepare 3 tbsp of pickle relish.
- Provide 1 cup of Bacon bits.
This video has been color enhanced! Well, that depends on a few factors. Potato salad is an American institution, and hardly seems difficult to throw together, but the right technique—and the right ingredients—make all the difference between creamy, fluffy potato salad (aka, the ultimate summer side dish) and gloppy, heavy, sad-making mush. Pour the mayo dressing on top, and stir to coat.
These recipes make in much 60 minutes from start to finish, and 5 steps. Get ready to adhere these recipes to get you through a engaged back-to-school monsoon!. Here guides how you make that.
Steve's 3 Color Potato Salad guide
- Chop potatoes into bite size pieces. You can use any type of potatoes you prefer..
- Place potatoes in pot and cover with cold water. Bring to boil and boil for 20 mins..
- Once potatoes are done, drain and rinse with cold water until potatoes are cool..
- Place potatoes in large bowl and add all remaining ingredients. Stir until combined..
- Cover and chill in fridge for a couple of hours. Enjoy!.
Finally, stir in the chopped green onions and eggs. Taste the potato salad and adjust ass needed: more mustard, more salt, more pickles, whatever you think it needs, to your taste. Cover and heat to boiling; reduce heat to medium-low. The best potato salads have a nice balance of creamy and crunchy textures. For creaminess, mayonnaise is an obvious—and perfect—choice.