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- Using the wrong type of potatoes. Not all potatoes are created equal when it comes to potato salad. Potatoes are divided into three general categories based on their texture — starchy, all-purpose, and waxy.
- Not starting the potatoes in cold water. When we cook veggies, we often start them in boiling water, but this shouldn’t be the case with potatoes. The biggest problem with starting potatoes in boiling water is uneven cooking.
- Not seasoning the water when cooking the potatoes. A good potato salad has to be seasoned, especially if it’s being served cold. You’ll never get as much flavor if you wait to season when the potatoes are cool or when you’re dressing the salad.
- Undercooking or overcooking the potatoes. Potatoes are the main ingredient, so it’s essential that they’re cooked just right. Don’t let them cook long enough, and you’ll be left with firm, crunchy potatoes — not a texture potatoes should ever take on in this dish.
This macaroni potato salad is my own recipe. It is perfect for dessert, meryenda, and especially for christmas dinner with family. Ingredients:200 grams of m...
- 15 min
- 6.8K
- Mommy Will in Thailand
Sep 26, 2024 · In a medium bowl mix together the mayonnaise, mustard, vinegar, oil, and remaining 1 and 1/2 teaspoon of salt. Transfer the potatoes to a large bowl. Add about half of the dressing and stir. The potatoes should be well-coated in dressing. If not, add a bit more. When it is nice and creamy, stir in the green onions.*.
- (2)
- 424
- Side Dish
Apr 15, 2019 · Instructions. Cook the pasta per package directions. Drain pasta and run under cold water, then place pasta in a large bowl. While the pasta is cooking prep the remaining ingredients. When it is done, mix in the cheese, peppers, tomatoes, onion, pepperoni, and basil. Pour the dressing over the salad and toss to coat.
- (3)
- 356
- Side Dish
Assemble the salad: In a large mixing bowl, combine the cooked pasta with the cherry tomatoes, cucumber, bell peppers, red onion, olives, feta cheese, and fresh herbs. Dress the salad: Pour the dressing over the pasta salad and toss gently to coat everything evenly. Chill and serve: Cover the salad with plastic wrap and refrigerate for at least ...
- (24)
- 458
- Pasta
Mar 31, 2019 · Drain and rinse with cold water until pasta is room temperature. Place pasta in a large bowl. Add cherry tomatoes, pepperoni, onion, bell pepper, mozzarella, parmesan, and olives to the bowl. Set aside. In a separate bowl, add olive oil, vinegar, italian seasoning, garlic powder, salt, pepper, and red pepper flakes.
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In a large bowl, mix together the mayonnaise, sugar, vinegar, pickle relish, salt and pepper. Stir in the carrot, broccoli, roasted red bell pepper, olives and red onion. Toss the pasta in the dressing until coated well and refrigerate for at least one hour or overnight. Will keep for up to 4 days in the fridge.
