All-American Potato Salad

A smooth All-American potato serving of mixed greens ideal for summer grills and picnics. Delicate reddish brown potatoes and conventional elements for a scrumptious side dish.

This All-American potato plate of mixed greens is a definitive formula that will have everybody returning for another serving! When you consider mid year side dishes, potato serving of mixed greens is one fundamental thing that dependably makes it on the table.

There are such a large number of formulas and kinds of assortments of this soothing dish. For me, I like the exemplary potato plate of mixed greens, particularly when serving grilled nourishment. The smoothness of the reddish brown potatoes joined with conventional fixings and seasonings found in your wash room makes this dish simple to get ready.

This potato serving of mixed greens formula is tasty to the point that I utilized it as a base to make a more advantageous rich potato plate of mixed greens with yogurt. Regardless of what variety you have a go at, utilizing this essential potato cooking procedure will give you tasty outcomes unfailingly!

Try not to be hesitant to play around to discover what your most loved blend is! I have been serving this All-American potato plate of mixed greens this late spring with a portion of my most loved grill formulas.

Also try our recipe Italian Chopped Salad

A creamy All-American potato salad recipe perfect for summer barbecues and picnics. Tender russet potatoes and traditional ingredients for a tasty side dish.

Ingredients

• 2 pounds russet potatoes, peeled and cut into ¾ inch cubes
• 1 tablespoon kosher salt, for cooking potatoes
• 2 tablespoons distilled white vinegar
• 1/2 cup celery, 1/8-inch dice
• 1/2 cup mayonnaise
• 1/4 cup dill pickle relish
• 2 tablespoons red onions, 1/8-inch dice
• 2 tablespoons minced parsley
• 1 1/2 teaspoons dijon mustard
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon onion powder
• 2 hard boiled eggs, diced into 1/4"cubes

Instructions

1. Dice potatoes and immediately place them in a large saucepan and add enough water to cover by 1 inch.
2. Boil water over medium-high heat.
3. Add 1 tablespoon salt, reduce heat to medium, and simmer. Stir a few times, until potatoes are fork tender, about 8 minutes.
4. Drain potatoes and transfer back to the pot.
5. Add vinegar. Using a rubber spatula, toss gently to combine. Let stand for 20 minutes, the potatoes will still be warm.
6. In a medium-sized bowl, gently stir together potatoes, celery, mayonnaise, relish, onion, parsley, mustard, ¾ teaspoon salt, ½ teaspoon pepper, onion powder and chopped eggs. Add more salt and pepper to taste.
7. Cover and refrigerate until chilled, about 1 hour before serving. Garnish with more parsley, celery, and onion if desired.

Source : https://bit.ly/2DneLHH

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