We’re Revealing The Secret To The Yummiest Potato Salad In The World
0 Comment
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, potato salad, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I Never Thought Adding This One Ingredient Could Make This Salad So Amazing!
A good friend of mine thought it was weird that I was going to serve potato salad for Thanksgiving.
In her opinion, potato salads were for summer parties and BBQ’s, not for Thanksgiving or Christmas. It’s funny; sometimes we are so used to doing things the way we’ve always done them, that we don’t even think about other options.
When I was young, potato salad was definitely a barbecue dish for us, too. But pretty soon after I got married and started a holiday tradition of my own, it became a Thanksgiving and Christmas side dish.
I think it goes together perfectly with all the other holiday foods. Besides, everyone seems to love potato salad!
I haven’t always made the same exact recipe, though. But this one, from Melanie Cooks, has quickly become my favorite. There is one special ingredient I had never thought of adding – it made such a big difference!
It had never occurred to me to add sweet pickle relish to a potato salad recipe but once I tried it, there’s no going back!
Also, for mustard I used Dijon – I think it works perfectly and gives this salad even more flavor.
Don’t worry; this is not going to taste mustardy at all. In fact, you could even add a little bit more of it, and it would still turn out awesome. I like to cut the potatoes into smaller pieces but you can leave them in bigger chunks, too, if that’s your cup of tea!
Ingredients
8 medium potatoes, peeled and quartered
2 tbsp white vinegar
5 hard-boiled eggs, peeled
2 celery stalks, diced
4 green onion stalks, diced
1½ cup mayo
1 tbsp mustard
2 tbsp sweet pickle relish
1 tsp sweet paprika (optional)
Salt and pepper to taste
Instructions:
Bring a pot of salted water to a boil. Add potatoes and cook for 25 minutes. Drain and cool for 15 minutes.
Cut the potatoes into ½ inch pieces.
Put potatoes in a large bowl, drizzle with white vinegar and stir.
Chop the eggs and add to the potatoes.
In another bowl, mix mayo, mustard and sweet pickle relish.
Add the mayo mixture to the potato salad and stir to combine.
Add salt and pepper to taste.
Put the potato salad in a serving bowl and sprinkle with paprika.
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick tip: You’ll get 12 servings from this recipe.
Big thanks to Melanie Cooks for this delicious recipe!
