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A simple and classic potato salad – We love this stuff!В Joanne and I would be happy to hover over a bowl of it any day. Once your potatoes are done, drain them and stop the potatoes from cooking by adding them to an ice bath. After that, cut into bite-size pieces and mix with dressing and other ingredients in our or yourВ favoriteВ potato salad recipe. Fresh Herbs — The most common herbs in potato salad are parsley and chives, but dill, cilantro and tarragon all work well.
My mother-in-law makes great potato salad and all she could give me were the ingredients that she uses. I do not see this ingredient anywhere above, but I put radishes in my potato salad, always have. I thought it was meritory to leave a comment about my experience with your lovely and delicious Potato Salad. I did not have enough salt so I just went to buy some around the corner of the house, about an hour ago.


I always put cilantro and chopped black olives in my potato salad, of course eggs and pickles are a must too!!!
Thanks so much for your thorough, extremely helpful suggestions on how to make a proper potato salad. I’m not good at making potatoe salad, but I tried this for Memorial Day cookout and everyone loved it. Dicing them up will make things go faster, but when you cook the potatoes whole, they maintain more of their flavor and natural sweetness.
We add more sour cream than mayonnaise to lighten things up a bit — mayo can be heavy.
When they're done, quarter them, spread them out in a pyrex dish, and liberally sprinke with kosher salt, pepper, and white wine vinegar.
Your techniques for cooking the potatoes deliciously ( deliciously = an adverb) makes it WAY better!
I made some minor changes of my own but all in all not bad for my first time making potato salad !


If using russet potatoes, dice them before cooking — they are usually much larger and would take a long time if cooked whole. In our recipe we call for apple cider vinegar, but white wine vinegar, white vinegar or even some dill pickle juice work. Instead, bring the water with potatoes to a boil then immediately reduce the heat to a gentle simmer.
You want to acheive a pourable consistency, and you may need to add more vinegar or sour cream depending on your taste. If you’re in a pinch, you can chop the potatoes, just remember they well take less time to cook.




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