No barbecuing meeting is finished without an exemplary side dish, for example, potato salad being served close by the primary course. Summer is formally starting off this end of the week, and we thought it was a great chance to share our go-to potato salad recipe, as it is actually an exemplary plate of mixed greens recipe.
INGREDIENTS :
2 lb red potato, skin left on, thoroughly clean
1 cup mayonnaise
1 Tbsp yellow mustard
4 stalk celery, sliced thinly
1 green garlic, finely minced
⅓ cup little spring onion or red onion, minced
½ cup dill or sweet pickle relish
3 hard-boiled eggs
DIRECTIONS :
Place the potatoes in an enormous pot with cold water. Heat to the point of boiling; decrease the intensity and stew for 15 – 20 minutes. At the point when you stick a fork into the potato it ought to be somewhat firm however cooked. Not to the phase of pounded.
Channel the potatoes, quickly cover with cold water to quit cooking. Let sit for 10 minutes. Channel and put away.
In a medium bowl add the mayo, mustard, celery, green garlic, onion and relish. Blend to mix well. Season to taste with salt and pepper.
Cut the potatoes into medium measured pieces, and dice the eggs. Place into an enormous serving bowl.
Throw softly with the dressing. Cover and spot in the ice chest for no less than 4 hours or as long as 24 hours.
Serve.
