SOUTHERN POTATO SALAD #VEGAN #BREAKFAST
Southern Potato Salad is overly smooth with a mix of mayonnaise and mustard, hard-bubbled eggs, sweet onion, sweet pickle relish, and celery. It is a potluck must and the main formula for potato serving of mixed greens you need.
There's in no way like a bowl of good antiquated southern Potato Salad. A go to potato serving of mixed greens formula is something everybody needs available.
I begin my Southern Potato Salad with normal reddish brown potatoes. I cut any enormous ones down the middle with the goal that they cook quicker and I don't try stripping them until they're finished cooking. At that point it's extremely simple to scratch the skin off with a blade.
For the dressing, I begin with loads of mayonnaise, ideally Duke's mayonnaise. In addition a decent measure of yellow mustard. It truly livens up the flavor. I likewise include a sprinkle of apple juice vinegar which complements the flavors.
Ingredients :
- 3 pounds medium russet potatoes
- 1 cup mayonnaise
- 1/4 cup yellow mustard
- 2 teaspoons apple cider vinegar
- 2 teaspoons sugar
- 1/2 teaspoon onion powder
- 1/4 cup sweet pickle relish
- 1 stalk celery, chopped
- 1/2 sweet onion, chopped
- 4 hard boiled eggs, 3 chopped and 1 sliced
- paprika
Instructions :
- Cut each potato in half. Place in a large pot and cover with 1 inch of water. Add 2 teaspoons salt and bring to a simmer. Simmer until fork tender all the way through, about 20 minutes. Drain well. Let cool and then peel and discard the skins.
- Place potatoes in a large bowl. Run a knife through them until they are cut into bite-sized pieces.
- In a small bowl, mix together mayonnaise, mustard, vinegar, sugar, and onion powder. Pour over potatoes and mix in well.
- Add relish, celery, onion, and the chopped eggs. Mix in.
- Add salt and pepper to taste.
- Top with sliced egg and sprinkle with paprika. Cover with plastic wrap and refrigerate at least 4 hours.
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