Author: Cassie Stevens
My daughter has recently turned two years old. I threw her a big party. I wanted to make as much as I could myself. I took on a potato salad for the first time. It was blog worthy and a huge success at the party. I started by looking up some recipes on line to see what my basic ingredients were. I found one I liked and I referred to it for ingredients not necessarily amounts.
I started by dicing up my potatoes (about 5 -6 Cups). I used Red skin potatoes. I boiled the potatoes until softened but still able to hold their shape. I let them cool overnight in the refrigerator.
The next morning I added 3 hard boiled eggs that I mashed with a fork. Then I added 1 1/2 cups Mayo to my mixer followed by 2 good tablespoons yellow mustard, 1 teaspoon sugar, 1 tablespoon garlic powder, 2 tablespoons dried parsley, about 6-8 sweet gherkin pickles diced, salt and pepper, 2 tablespoons vinegar, 1/2 cup chopped onion Mix up and add to potatoes and eggs.
Refrigerate 2 hours. Serve cold.
Potato Salad Recipe
5-6 cups diced red potatoes
1/2 cup diced red onions
1 tablespoon Garlic powder
2 tablespoons yellow mustard
2 tablespoons apple cider vinegar
6 – 8 mini sweet gherkin Pickles diced
2 tablespoons dried parsley
1 1/2 cup Mayo
3 hard boiled eggs (Mashed)
salt and pepper to taste
1 tsp sugar
Mix your dressing ingredients together then toss lightly in potatoes.
Pen Pals and Cookin' Gals 