Creamy Potato Salad 1
Fixings
1 1/2 pounds round red or white potatoes (around 6 medium), stripped
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or juice vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium stems celery, cleaved (1 cup)
1 medium onion, cleaved ( 1/2 cup)
4 hard-cooked eggs, cleaved
Paprika, whenever wanted
Directions
1 Place potatoes in 3-quart pot; add sufficient water to cover potatoes. Cover and hotness to bubbling; lessen hotness to low. Cook covered 25 to 30 minutes or until potatoes are delicate; channel. Let stand until adequately cool to deal with. Cut potatoes into
3D shapes.
2 Mix mayonnaise, vinegar, mustard, salt and pepper in huge glass or plastic bowl.
3 Add potatoes, celery and onion; throw. Mix in eggs. Sprinkle with paprika. Cover and refrigerate something like 4 hours to mix flavors and chill. Store shrouded in cooler. Appreciate it !!!
Creamy Potato Salad. VIDEO
