Potato salad has been around for decades. It is one of those classics that are good any time of year, but especially as winter approaches. I can remember my mother always having a bowl of this delicious salad in the kitchen during the cold seasons. The great thing about this particular vegetable is that it is both versatile and delicious. This article will give you some tips on how to make a great potato salad for your next big event or just as part of your regular meal routine. You’ll be surprised at how easy it is to make this treat and still have plenty of flavor left over. Visit here for more information about can you freeze potato salad
To begin, it is very important that you drain the potatoes and let them drain without any water leaking into them at all. This helps the potatoes retain their shape and reduce water loss. Of course if they are already warm, you do not have to drain them but at room temperature, they should be pretty far gone.
For this recipe, I recommend using a potato salad bowl. This allows you to mix the ingredients in their own bowls without having to constantly mix your ingredients around the bowl. Some people like to dice their vegetables but I find this to be a mistake and usually end up with pieces of potato that have been left uncooked. Using a bowl allows you to mix the ingredients evenly and you can finish up cooking the recipe in the same way as you would if you were making it in a skillet.
For this recipe, I’m using two cups of chopped potatoes, one tablespoon of butter, one cup of chicken broth, one teaspoon of dried thyme, and a half a cup of red bell pepper. You can use whatever kind of fresh vegetables you like. You can also use dried tomatoes or any type of green beans. When preparing the veggies, make sure you keep an eye on them so they don’t get cooked. Add all of the ingredients to your bowl and stir until combined.
If you’re making this as a side dish for your regular meal during the week, substitute the chicken broth for a vegetable stock. Then, for the fourth ingredient, I would suggest using reduced-fat sour cream. The final four ingredients should be divided into two separate containers and mixed together. This will be the basis for your cold dessert.
For the cheese, you will need two-thirds of a cup of shredded sharp cheddar cheese, one half of a cup of grated cheese, and two to three eggs. You’ll want to mix the cheese, the eggs, and green onions together in a bowl and mix until the ingredients are blended. You can make this cheese blend by using a blender or a food processor. If you’re using a blender, just keep it at room temperature. Add the blended mixture to your baked potato and mix thoroughly. This will create the perfect light and fluffy potato salad for summer picnics.