How do you make yummy potato salad?
Yummy Herb Potato Salad
Here is a yummy potato salad with dill, tarragon and dijon mustard to give it a little extra zip.
Ingredients
4 medium potatoes (about 1 1/2 pounds or 0.68 kilos)
¾ cups thinly slice celery (177.45 milliliters)
¼ cup chopped green onions (59.15 milliliters)
¾ cup chopped cucumber (177.45 milliliters)
¼ cup finely chopped radishes (59.15 milliliters)
One cup mayonnaise or salad dressing (236.59 milliliters)
2 teaspoons Dijon mustard (9.86 milliliters)
1 ½ teaspoons dill weed (7.39 milliliters)
½ teaspoon crushed tarragon (2.46 milliliters)
¼ teaspoon vinegar (1.26 milliliters)
½ teaspoon salt (2.46 milliliters)
¼ teaspoon garlic powder (1.26 milliliters)
Fresh ground black pepper to taste
2 hard boiled eggs, sliced
Paprika
Parsley Sprigs
Alternate Ingredients
Consider the following alternatives
- Use low fat mayonnaise or salad dressing to reduce calories. You may also use low fat yogurt instead of mayonnaise or salad dressing.
- Mix in ¼ cup of shredded carrots (59.15 milliliters) for added color.
- Mix in ¼ cup fresh shredded jicama (59.15 milliliters) for added crunch and sweetness.
Instructions
- In a covered sauce pan, cook potatoes in boiling salted water for 20 to 25 minutes or until just tender. Drain well and let stand until cool enough to handle.
- Peel and cube potatoes,
- In a large bowl, combine potatoes, celery, green onions and radishes,
- In a small bowl, mix mayonnaise or salad dressing, dill weed, tarragon, vinegar, salt and black pepper. Mix well.
- Pour dressing over potato mixture. Toss to coat.
- Cover and chill 6 to 24 hours.
- Before serving, garnish with hard boiled eggs, paprika, and parsley sprigs.
- Makes 6 servings.
This is a family recipe that has been shared for many years. We have it for birthday and holiday parties. I hope you enjoy it.
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Peel and wash ten medium potatoes. Cut potatoes into small pieces about bite size will do. Cook, bringing to boil for about twenty minutes or until tender. Stoves vary on cook time, so use your own judgement for cook time. In another large pot, bring to boil about twenty minutes seven large eggs.
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Meanwhile, in a large mixing bowl, add two fine chopped onions, three fine cut pickles or one cup pickled relish will do. Next, add one tablespoon vinegar, one large stirring spoon of prepared mustard, one large stirring spoon mayonnaise. Add two teaspoons parsley flakes. Add salt and pepper to taste.
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Next, drain potatoes well and add to mixture of mayonnaise, mustard, pickles, onions, vinegar and parsley. Peel boiled eggs after they have been drained and allowed to cool a couple of minutes. Cut boiled eggs in half and add to mixture.
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Finally, with a hand mixer, mix on medium speed until mixture is mixed to the desired consistency. Sprinkle paprika on top, add three slices of pickle to the top. Chill in refrigerator for about two hours and serve. You can serve warm also but tastes better chilled.
This is a how-to for making a delicious, quick, inexpensive, potato salad. Step 1 Begin by cleaning, peeling, and cutting the potatoes into 1/2 inch round slices. Place them in a large pot of water (about 2qts.), once they reach a simmer, cook for 8-10 min. Drain, place back into the pot, and let them sit for 3-5 minutes to regain their shape. Place the potatoes in a large mixing bowl, coat with half of the mayonnaise and a little of the salt and pepper. Let sit in the fridge. Step 2 Refill the aformentioned pot with cold water, place the eggs inside, and bring to a boil. Ten minutes from the beginning of the boil, they are done. Remove them, put them in the fridge for 10 min. or so. Take them out, peel them, chop them, then place them in a bowl with the remaining mayonnaise, provencal, salt and pepper, and all of the mustard. Step 3 Open the can of olives, drain and slice an equivalent to 1/2 a cup. Chop 1/2 a cup of dill pickles (I prefer Del Monte). Add the egg mixture, olives, and
