Potato Salad Recipe Delicious Idea for Summer Party! 4 Mouthwatering Pictures

potato salad dra martha castro noriega tijuana mexico

 

Potato Salad Recipe Ingredients:

 

Approx 2 pounds small potatoes or 5 medium russets
eggs, hard boiled
diced onion
chopped celery
mayonnaise
yellow mustard (hot dog/ball park type)
salt
black pepper
ground (dry) mustard
dill (fresh or dry, same amount)
bacon cooked to crisp

 

potato salad dra martha castro noriega tijuana mexico

 

Instructions:

 

Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.

 

When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.

 

potato salad dra martha castro noriega tijuana mexico

 

When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.

 

Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.

 
Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.

 

potato salad dra martha castro noriega tijuana mexico

 

If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving.

 

We’re a cold salad all summer long household. Italian Pasta Salad is another favorite of ours with everything from burgers to ribs.

 

Enjoy!

 

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