Having trouble with potato salad? If so, you can be sure that there are simple steps to follow in it for the hungry crowd. many people do not have a family recipe, or just make common mistakes on the way and frustrated. And is not that difficult to make potato salad. These tips should help you be on your way to please everyone!
First, determine how many people will be eating potato salad. Remember, most children turn theirThe nose at the thought of something soft potatoes with lumps in it. But people usually pile on the side of her other favorites, will eat parts of the children chose to do so. In addition, potato salad filling. many portions are smaller than you think.
Exploiting the "pockets" of potatoes in the store where the potatoes are medium in size. Large potatoes will take longer to cook, so usually have to be reduced by half. The Idaho Potato White has a great taste and cookingwell. Do not make the mistake of using red potatoes because they are too soft and mellow turn. To make five potato salad for about 8 or 9 people. Then, only the value of a half a potato for each additional person above 9
So, bring a large pot with water to a boil. Punta ..... Do not peel the potatoes. Just add boiling water directly from the bag. Be sure to cut in half great! Bake for about 20 minutes and stick a knife through them easily, they're ready.Keep cool the potatoes under running water and peel the potatoes hot they will go mugZ2V0IGF3YXk=#">away! All the flavor of the potato will be in your potato salad.
While the potatoes are fresh, chopped large onion half white. In a large bowl, mix the onion, start with about 1 cup of mayonnaise (I use Miracle Whip) 1 / 2 cup of sweet taste mustard, 1 tsp. Salt and pepper. Then cut the potatoes as small as you want and throw them on top of the mixture. Mix well and add the mayonnaisenecessary for the consistency that you like to achieve. I usually add more than 1 cup, first of all done. You can also substitute products such as nonfat yogurt, nonfat sour cream or low-fat mayonnaise.
Another part I like is to add chopped boiled eggs. I use 3 eggs in a batch of potato salad feed 8 or 9 people. Add the eggs last so that it does not become too soft. Mix together and serve cold. Potato salad is even better if left inRefrigerator overnight before serving. If you are near the time, okay, throw the bowl in the freezer for about 45 minutes to do it cold in a hurry!
Potato salad is a "crowd pleaser". After making potato salad the following simple steps, you can adjust the recipe for your own personal taste. With these simple tips, you make mistakes, like peeling mugZ2V0IGF3YXk=#">away all the taste, the potatoes are boiling, or adding ingredients that do not need.
When ICook the potatoes in my salad, everyone wants my recipe! This recipe is not written anywhere so far. So make your recipe, and enjoy!
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