Potato Salad
| Cuisine | : | American |
| Calories | : | 330 |
| Type | : | Eggetarian |
| Serving Size | : | 8 |
| Course | : | Salad |
| Preparation Time | : | 70 Min |
INGREDIENTS
| No | Ingredient | Quantity | Measure Type |
|---|---|---|---|
| 1 | Red potatoes | 4 | Lb |
| 2 | boiled egg | 5 | Piece |
| 3 | Salt | 1 | Teaspoon |
| 4 | Green onion | 3 | Piece |
| 5 | Mayonnaise | 1 | Cup |
| 6 | sweet pickle relish | 2 | Tablespoon |
| 7 | Prepared mustard | 1 | Tablespoon |
| 8 | pepper | 1/2 | Teaspoon |
| 9 | Mustard seeds | 1/2 | Teaspoon |
Recipe Details
Potato salad is a dish made from boiled potatoes that comes in many versions in different regions of the world. Though called a salad, it is generally a side dish, as it usually accompanies the main course.
Cooking Instructions
1. Cook potatoes in boiling water to cover 40 minutes or until tender; drain and cool.
2. Peel potatoes and cut into 1 inch pieces.
3. Chop egg whites.
4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
2. Peel potatoes and cut into 1 inch pieces.
3. Chop egg whites.
4. In a large bowl, stir together potato, egg whites, 1/2 t. salt and green onions.
5. Using a fork, mash the yolks in a small bowl; add in remaining 1/2 t. salt, mayo, pickle relish, mustard, pepper, and celery seed; stirring until well blended.
6. Gently stir yolk mixture into potato mixture; adjust seasoning to taste with salt and pepper.
7. Cover and chill 2 hours (it is even better if you can chill this overnight and serve the next day).
Garnishing Instructions
Garnish with boiled egg and chopped coriander.
Serving Instructions
Serve cold or at room temperature.