It has been some time since I posted a brand new recipe. This recipe for potato salad is not new however an all-time favourite. I have been making it for years and I am shocked I’ve by no means posted it. Immediately we’re having a cookout and this potato salad is at all times requested. It is a primary recipe and seems excellent each time.
1 1/2 lbs. new pink potatoes, lower into bite-size items
1/3 cup celery, diced
1/4 cup onion, diced
3/4 cup mayonnaise (I solely use Actual Hellmann’s Mayo)
1/4 cup bitter cream
2 teaspoons yellow mustard
1/2 teaspoon salt
1/4 teaspoon freshly floor pepper
1. Place lower potatoes in a big saucepan; add sufficient water to cowl. Convey to a boil. Cut back warmth; prepare dinner 10 to fifteen minutes or till potatoes are tender. Drain effectively.
2. In the meantime, place the egg in a small saucepan; cowl with chilly water. Convey to a boil. Cut back warmth; simmer about quarter-hour. Instantly drain; run chilly water over the egg to cease cooking. Peel egg; chop.
3. Place cooked potatoes, chopped eggs, celery and onion in massive bowl.
4. In a small bowl, mix mayonnaise, bitter cream, mustard, salt, and pepper; mix effectively. Add dressing to potato combination; combine gently to coat. Cowl; refrigerate not less than 1 hours or till serving time.