Potato salad
To make potato salad, start by boiling diced potatoes in salted water for about 10-15 minutes, until they’re fork-tender but still firm.
While boiling, prepare a dressing with mayonnaise, mustard, vinegar, salt, and pepper. Once potatoes are done, drain and let them cool.
Mix in diced celery, red onion, and hard-boiled eggs. Combine the dressing with the potatoes and veggies, ensuring even coating. Chill the potato salad for at least an hour before serving to let the flavors meld.
Adjust seasoning if needed, and enjoy your homemade potato salad.
how many calories in potato salad
The number of calories in potato salad can vary based on the ingredients and portion size. On average, a serving of potato salad (about 1 cup) can range from 200 to 400 calories or more, depending on factors like the type of potatoes, dressing, and additional ingredients used.
potato salad recipes no egg
Ingredients:
4 cups boiled and diced potatoes
1/2 cup chopped celery
1/4 cup chopped red onion
1/4 cup chopped pickles
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
Salt and pepper to taste
Chopped fresh herbs (optional)
Instructions:
In a large bowl, combine the diced potatoes, celery, red onion, and pickles.
In a separate bowl, whisk together mayonnaise, Dijon mustard, and apple cider vinegar until well combined.
Pour the dressing over the potato mixture and gently toss until everything is evenly coated.
Season with salt and pepper to taste.
Add chopped fresh herbs if desired.
Refrigerate for at least 1 hour before serving to allow flavors to meld.
Serve chilled and enjoy your eggless potato salad.
potato salad recipes no mayo
Ingredients:
2 lbs potatoes (red or Yukon gold), boiled and cubed
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon honey
Salt and pepper to taste
1/2 cup finely chopped red onion
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
Instructions:
In a small bowl, whisk together olive oil, Dijon mustard, red wine vinegar, honey, salt, and pepper to create the dressing.
Place the boiled and cubed potatoes in a large mixing bowl.
Pour the dressing over the potatoes and gently toss until the potatoes are well coated.
Add chopped red onion, parsley, and dill to the potatoes.
Mix gently.
Adjust salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld.
Enjoy your mayo-free potato salad.
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