Potato salad
Regardless of whether you are planning an elaborate menu or merely planning ahead for tomorrow Potato salad. This recipe comes from many decades of enjoying it in kitchen. I realize that adding a few ingredients into a recipe adds thickness into that which is ordinarily bland. You may well be searching for lighter meals to make with your leftovers. Good and light Potato salad ideal for post-vacation. The substances in this recipe receive your tongue pounding, and have become waist-friendly once you need a'snack' following an active holiday. Employing a few components as alternatives, this soup is filled using a fall and hot flavor that makes it tasty. The perfect Potato salad to warm you up on cool winter months. Best for applying leftover. Meals is also a important component in your daily diet . You need to compare the exact sum of the food you generally eat to the serving size listed on the label. Eating huge parts or parts can result in weight gain.
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How to make Potato salad
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 650g (about 5) desiree potatoes, unpeeled, cut into 2.5cm pieces
- 5 green shallots, trimmed, thinly sliced
- 2 tablespoons chopped fresh continental parsley
- 85g (1/3 cup) whole egg mayonnaise
- 2 teaspoons fresh lemon juice
- Salt & freshly ground black pepper
Method
- Step 1 Place the potatoes in a medium saucepan and cover with plenty of cold water. Cover and bring to the boil over high heat. Reduce heat to medium-high and boil, partially covered, for 5 minutes or until just tender. Drain and set aside for 30 minutes to cool completely.
- Step 2 When the potatoes are cold, place in a large bowl with the green shallots and parsley. Toss to combine.
- Step 3 Combine the mayonnaise and lemon juice in a small bowl. Taste and season with salt and pepper. Add to the potato mixture and toss gently to combine, being careful not to break up the potatoes.
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