![]() ![]() If they're warm, you can end up with a watery potato salad. 2 tablespoons white vinegar, (adjust to taste) 1 tablespoon Dijon mustard. Make sure your potatoes are cool before mixing. 1 cup mayonnaise, (S&W, Best Foods, Hellmann's, Japanese or any whole egg mayo) 1/4 cup sour cream.Potatoes will be less likely to crumble or be soggy when cooked in the microwave rather than boiled. Once cooked, strain the pasta and put into a medium mixing bowl. Add in the macaroni and boil for 6 minutes. You won't need to add any extra water and it is easy to test them for doneness. Add 4 cups of water to a medium sauce pan and bring to a boil. An easy method for cooking the potatoes is to cube your potatoes and cook them in a microwave-safe steamer in the microwave.Remove any eyes from the potatoes as those contain chemicals that are undesirable. However, scrub the potatoes well before cooking. This also saves you time and the inevitable nicks from the knife or peeler. ![]() In a medium bowl, whisk together the mayonnaise, celery, green onion, mustard, onion powder, salt and pepper. Leave the skins on the potatoes if you prefer a more rustic potato salad. Rinse under cold water and set aside to drain well.By boiling your potatoes in salted water, you will be pre-seasoning them and you can use less added salt.Leftovers should be promptly refrigerated and eaten within a day or two. However, it should be kept refrigerated before you place it on the table. This potato salad doesn't contain eggs, so it is less risky (when made with commercial mayonnaise) to take to a potluck or picnic where it may be at room temperature for an hour or more. ![]()
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