HOW LONG CAN POTATO SALAD BE LEFT OUT RECIPES

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KEEP POTATO SALAD FOR LONGER: HOW TO FREEZE AND THAW IT ...



Keep Potato Salad For Longer: How to Freeze and Thaw it ... image

Potato salad is a simple and straightforward dish that is loved by many, and you can add lots of different ingredients to make it the perfect dish. But what do you do with leftover potato salad? Frozen potato salad is an option whether its homemade potato salad or German potato salad.If you find yourself with some

Provided by Cassie Marshall

BEST POTATO SALAD RECIPE - KRISTINE'S KITCHEN



Best Potato Salad Recipe - Kristine's Kitchen image

This easy Potato Salad Recipe makes the best classic potato salad! Serve this favorite side dish with grilled meats, ribs, sandwiches, baked chicken and more!

Provided by Kristine

Categories     Side Dish

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6

Number Of Ingredients 13

2 pounds Yukon gold potatoes (cut into ¾-inch pieces, peeling is optional)
2 teaspoons salt
¾ cup mayonnaise
¼ cup sweet pickle relish
2 tablespoons apple cider vinegar (or white vinegar)
1 tablespoon Dijon mustard (or yellow mustard)
1 teaspoon celery seed
½ teaspoon salt (or to taste)
¼ teaspoon pepper (or to taste)
2 stalks celery (finely chopped)
? cup finely chopped red onion
3 hard boiled eggs (coarsely chopped)
paprika (optional topping)

Steps:

  • Place cut potatoes in a large pot and add cool water until the water level is about 2 inches above the potatoes. Bring to a boil over high heat. Once boiling, add the 2 teaspoons salt to the pot and stir. Boil potatoes for 6-9 minutes, until just tender when pierced with a fork. Check the potatoes often and be careful not to overcook them. Drain the potatoes well.
  • Allow potatoes to cool for about 20 minutes before mixing them with the dressing.
  • Meanwhile, make the dressing. In a small bowl, combine the mayonnaise, sweet pickle relish, apple cider vinegar, Dijon mustard, celery seed, ½ teaspoon salt and pepper. Whisk until well mixed.
  • Transfer the cooled potatoes to a large bowl. Add the dressing and toss to coat the potatoes. Gently stir in the celery, onion and hard boiled eggs. Season with additional salt and pepper, to taste.
  • Chill potato salad in the refrigerator before serving. It can be served the day it is made, once chilled, and will taste even better on the second day. Stir before serving and sprinkle with paprika, if desired.

Nutrition Facts : ServingSize 1 /6 recipe, Calories 367 kcal, CarbohydrateContent 32 g, ProteinContent 7 g, FatContent 24 g, SaturatedFatContent 4 g, TransFatContent 1 g, CholesterolContent 105 mg, SodiumContent 1300 mg, FiberContent 4 g, SugarContent 5 g, UnsaturatedFatContent 19 g

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This old-fashioned potato salad recipe doesn't have many ingredients, so it isn't as colorful as many that you find nowadays. But Mama made it the way her mother did, and that's the way I still make it today. Try it and see if it isn't one of the best-tasting potato salads you have ever eaten! —Sandra Anderson, New York, New York
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