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mom’s potato salad

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In case you’re searching for that ideal potato serving of mixed greens, you need to attempt my mother’s formula. I’ve generally cherished my mother’s potato serving of mixed greens, it’s a work of art! She told me the best way to make it so long back and I am so thankful.

Mother consistently utilized dill pickles in her formula. In the event that you lean toward sweet pickles or relish, don’t hesitate to substitute, yet my inclination is dill.

I’ve served this potato plate of mixed greens at numerous lawn grills and it generally gets rave surveys.

There’s no compelling reason to strip the potatoes prior to bubbling them. The skins will fall off effectively in the wake of cooking. You surely can strip them first in the event that you like.

Letting the pickle juice blend with the cooked potatoes is the stunt that mother consistently depended on. The potatoes absorb the pickle juice, adding to the last delectable kind of this potluck top choice.

I like to utilize a Chop Wizard with the little sharp edge to rapidly slash my veggies.

I favor Yukon Gold potatoes for this formula. Red potatoes function admirably as well, yet I dodge Russets as they are excessively bland and don’t hold together well, making for soft potato serving of mixed greens.

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Try not to strip potatoes. In a huge stockpot, cover potatoes with cold water. Cover the pot and heat potatoes to the point of boiling over high warmth (could require 20 minutes or more to GET to a bubble.) Once bubbling starts, eliminate the top. Go down to medium and tenderly bubble uncovered for 15 minutes. Ought to have the option to puncture with blade however potatoes ought to be firm and hold their shape.

To Make this Recipe You’Il Need the following ingredients:

5 pounds Yukon Gold potatoes kept whole
1/4 cup pickle juice
4 large hard boiled eggs peeled an chopped
1/2 cup celery diced small (3 small stalks)
1/3 cup sweet onion diced small
1/2 cup dill pickle diced small
2 tablespoon red bell pepper diced small
1/4 cup chives chopped
1 cup mayonnaise
1/4 cup sour cream
1 tablespoon prepared yellow mustard
1/2 teaspoon garlic powder
1/2 teaspoon celery salt
1/4 teaspoon fresh ground black pepper
1 teaspoon salt


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