Hands down, that is my favourite creamy potato salad recipe (and so lots of our readers agree, simply study the reviews). See the way to make our selfmade potato salad with a easy traditional dressing. Jump to the Easy Potato Salad Recipe.
There’s no want to be intimidated. Potato salad is quite simple to make. With some tricks, you’ll be making it like a seasoned in no time. While we’re with reference to potatoes, you must recognise that we adore them round here! Here are some greater favourite recipes.
Ingredients Required__________
2 lbs small yukon gold potatoes
2 large eggs
kosher salt
1/2 bunch sliced scallion, white and green parts
2 cups light mayonnaise
1/4 cup Dijon mustard
1/4 cup dill pickle, finely chopped with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juice of
fresh ground black pepper
extra virgin olive oil, for drizzling
Directions to Prepare__________
Put the potatoes and eggs into a big saucepan of cold salted water. Bring to a simmer.
After 12 minutes remove the eggs with a slotted spoon and let cool.
Continue cooking the potatoes until a paring knife poked into them goes in without resistance, about 3 minutes longer.
Drain the potatoes in a colander and let them cool.
Reserve some scallion greens for garnish.
Meanwhile, stir together the mayonnaise, mustard, pickles and their juice, onion, remaining scallions, parsley, and lemon juice in a bowl large enough to hold the potatoes.
Peel the cool eggs and grate them into the bowl.
Stick a fork into the potatoes and lift them 1 at a time out of the colander.
Break up the potatoes by hand into rough chunks, add them to the bowl and toss to coat with the dressing.
Season, to taste, with salt and pepper.
Drizzle with a little olive oil before serving.
