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

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Potato Salad Recipe Ingredients:


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


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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.


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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.


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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.






Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad – P #392

Chicken Recipe


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Skinless, boneless chicken thighs are meatier, quicker to cook, and surprisingly healthier than you might think. They’re also budget friendly and less expensive than breasts. It definitely saves you money and adds a delicious flavor to your meal.


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Chicken thighs are the most delicious alternative. Marinate them so they can soak up flavor, grill for a smoky crispness, or coat in crumbs and pan fry for a lighter “fried” chicken. 


1 1/2 lb. yellow new potatoes (about 25)

Kosher salt and pepper

medium chicken thighs

2 tsp. Dijon mustard

2 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. prepared horseradish

scallions, finely chopped

1 tbsp. tarragon, chopped

small radishes, thinly sliced

1/4 c. flat-leaf parsley, chopped


Super Tasty Crispy Mustard Chicken Recipe with Spring Potato Salad - P #392 1

  1. Place potatoes in a large pot. Add enough cold water to cover, then bring to a boil. Add 1 tsp salt, reduce heat, and simmer until tender, 12 to 15 minutes. Drain and run under cold water to cool.
  2. While potatoes are cooking, season chicken with ¼ tsp each salt and pepper and place in a large, heavy skillet, skin side down. Brush with mustard and place a piece of foil on top. Place a second skillet on top of chicken and put heavy cans in skillet (the contents won’t cook) to weigh it down (this will flatten chicken so it cooks up evenly and extra-crisp). Cook on medium until skin is deep brown, 10 to 12 minutes. Flip chicken and cook, uncovered, until cooked through, 2 to 3 minutes more.
  3. In a large bowl, whisk together oil, vinegar, and horseradish; stir in scallions and tarragon. Halve potatoes (or quarter if large); toss with vinaigrette, then radishes.
  4. Fold parsley into potato salad and serve with chicken.


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