POTATO SALAD RECIPE BY ANDRELLA'S BLOG

Hey everyone, the.weekend is here and I have got some recipes to make eating this weekend healthy and easy. 

Potato salad is what I've got but here I have 2 recipes so you try the one that's easier for you to make.

So this salad is a side dish that you could serve and also what you could eat as a meal especially the German Potato Salad. First off I'll give the recipe for the normal potato salad, then the German version.

Classic potato salad

INGREDIENTS

• 8 medium potatoes, cooked and diced
• 2 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon pepper
• 2 celery ribs, sliced
• 1 cup onion, minced
• 5 hard-boiled eggs
• paprika

Directions

1. Boil the peeled potatoes in salted water until done. Then allow it to cool a little
2. Then place the diced potatoes in a large bowl.
3. Mix the mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.
4. Add the potatoes in the mix 
5. Add celery and onions and mix well
6. Add sliced boiled eggs if you wish 
7. Sprinkle a little paprika on top.

Then the German potato salad recipe is below

Ingredients

• 2 pounds red potatoes, washed and cut into cubes
• 1 tablespoon plus 2 teaspoons of salt, divided
• 1/2 pound of diced bacon 
• 2 sets of finely minced yellow onion
• 1/3 cup white vinegar
• 2 tablespoons white sugar
• 1 tablespoon whole grain mustard
• 1/2 freshly ground black pepper
• finely chopped fresh parsley leaves
• Finely chopped fresh chives

Directions

1.Place potatoes and 1 tablespoon salt in large pot and cover with cold water until water level is 1 inch above potatoes. Set over medium-high heat until boiling. Reduce heat to medium and simmer until a paring knife can be inserted into potatoes with no resistance, 10-15 minutes. Strain potatoes and set aside.

2.While potatoes are cooking, place bacon in a large skillet and cook over medium-high heat until crisp. Remove bacon to a paper towel lined plate, leaving as much rendered fat in the pan as possible. Pour out all but about 3 tablespoons of fat from pan.

3.Add onions to pan with bacon fat and cook over medium heat until lightly browned, about 5 minutes. Remove from heat and set aside.

4.In a small bowl, whisk together vinegar, sugar, mustard, 2 teaspoons of salt, and pepper to make the dressing.

5.Place potatoes, bacon, onions, parsley, and chives in a large bowl. Add dressing and tossgently to combine. Let sit for 10 to 15 minutes to allow flavors to meld, then serve immediately while still warm.