Cold Creamy Potato Salad Recipe
Cold Creamy Potato Salad Recipe – Heat a pan of salted water until boiling. Most potato salads look and taste better when made with low-starch red boiling potatoes. Let the salad chill in the refrigerator for at least an hour before serving. For serving it will taste best slightly chilled but not as cold as fridge temperature.
In a large mixing bowl add in cooled potatoes with bacon optional onion celery and eggs.
Cold creamy potato salad recipe. Add potatoes to a large pot cover with 1 and 12 inches of cold water and bring to a boil. Add a tablespoon of kosher salt and bring to a boil. Peel the potatoes and cut into rough bite size chunks and ads to the boiling water.
Once evenly combined add the potatoes and season with salt and pepper. Add them to the salad and they might fall apart but their starch will give the salad a nice creamy texture. Cut into 34 inch cubes and add to a large pan.
Test by piercing them with a fork to ensure theyre tender throughout but not. Use this easy recipe formula to create a party-ready healthier creamy potato salad with any additions you like. You will need ¼ cup finely.
In a small mixing bowl whisk together mayonnaise cider vinegar dill sugar mustard relish. Serve the potato salad immediately or. Potato Salad tastes the best after a day in the fridge.
Place the bag into the refrigerator overnight. Taste for seasoning and adjust to preference. Once boiling salt the water add 1 teaspoon salt for every 4 cups of water Then reduce the heat.
To the cooled potatoes add mayonnaise salad cream pepper chopped chives dill and mix to combine. If you dont have that much time give it at least two hours. Combine 12 cup diced English cucumber 2 tablespoons reduced-fat sour cream 1 12 tablespoons plain fat-free Greek yogurt 1 12 teaspoons chopped fresh dill 14 teaspoon kosher salt.