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Receta Potato Salad
by Ella Mangelos Velthoen

Potato Salad

As soon as my onions and potatoes start coming in my garden, I start thinking about what I can make. I love this salad, but my husband loves it more. I use my fresh red onions and red potatoes, then garnish it with the parsley I also grow.,

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 1

Ingredientes

  • 6-7 medium size potatoes
  • 2 medium red onions finely chopped
  • 1 cup finely chopped celery
  • 4 hard boiled eggs
  • 1/2 cup sweet relish
  • 1/4 cup yellow mustard
  • 1/4 cup sliced olives
  • 1 1/4 cup mayonaisse
  • salt and pepper to taste ( you may need more than you think as the potatoes seem to absorb the salt)

Direcciones

  1. In a large pot, boil your unpeeled potatoes, until a knife easily pierces them (20-25 minutes)
  2. Place eggs in another pan and boil for 5 minutes, then shut off heat and allow them to sit in the water for 10 minutes
  3. When potatoes are done, peel and cut into cubes, chop onions, celery and 2 eggs (reserve 2 for the garnish on top) and mix in a large bowl.
  4. Add relish, mayo, mustard and carefully blend with a large spoon or your hands, until mixed. Add olives and blend again, if needed add more mayo.
  5. Allow to sit for 30 minutes in refrigerator and then spoon into a serving bowl, garnish with sliced eggs and parsley and present. It continue to get more flavorful. Sometimes I will frost the mound lightly with mayo.