HOW TO MAKE potato salad?

Answer 1

Boil potatoes and cut them into cube squares about 3 cups worth, once you have them cut, add 1 cup of mayonaise and 3 tablespoons mustard. Season with salt and pepper to taste, then you can mess around with additional ingrediants, bacon, onion, chive, roasted red pepper, olives, and whatever else you may want.

Answer 2

Potato salad is a classic summer side dish. It's easy and inexpensive to make and can be surprisingly versatile. If you remember eating bland or watery potato salad at your last picnic, these tips will help you craft a perfect potato salad every time.

Potato Salad 101

You don't need to be a whiz in the kitchen to make great potato salad. What you do need is the right ingredients and a little potato know-how. The tips below will help you excel at preparing any basic potato salad recipe. After a little experimentation, you'll be crafting recipes of your own - and handing them out to your enthusiastic friends.

• Use waxy potatoes or fresh Idaho potatoes for potato salad. If you're using a waxy potato, like a Yukon Gold variety, peel the potatoes before boiling. If you're using a less dense potato, like an Idaho, leave the skin on during cooking and peel the potatoes while they're hot. This will keep them from getting water logged and mushy.
• Sneak in some flavor - Hot potatoes are porous and absorb whatever is around them. This can be a disaster if you leave your potatoes sitting in water or a great opportunity to add some additional flavor deep into the potato. Try drizzling Italian salad dressing on warm, cooked, chopped potatoes. Within 10 minutes of adding the extra liquid, the dressing will disappear (into the potato), and your potatos will have out-of-this-world flavor. If you don't like Italian salad dressing, you can use dill pickle juice, (don't overdo it - a half teaspoon per potato should be plenty), ranch dressing, or olive oil mixed with salt and your favorite spices.
• Don't skimp on the eggs - Eggs add richness to dishes, even when you can't taste them. Whatever recipe you're using, add an extra hardboiled egg to the mix, and be sure to chop the eggs fine.
• Spice it up - Potatoes can taste bland, and so can eggs and mayonnaise. To give potato salad flavor, you have to add flavorful ingredients. Paprika, green onion, celery, minced pickles, parsley, mustard, and white or black pepper all add important flavor. Don't skimp.
• Less is more - Don't add mayonnaise to potato salad all at once. Because the potatoes absorb moisture, it's easy to miscalculate how much mayonnaise you'll need and add too much, ending up with a gooey mess. Prep the dish using a tablespoon less mayonnaise (or other saucy ingredient) than the recipe calls for. If the salad looks dry after a few hours in the fridge, add the mayo and anything extra you think it needs. By then your potato salad will be cold and less likely to absorb all that extra fat.
• Use a light touch - Potatoes are heavy, but they can disintegrate with aggressive stirring. Use a folding motion and a light hand when incorporating ingredients so you don't end up with potato mush instead of potato salad.
• Give it some color - Before you complete your recipe, look at your potato salad with a critical eye. Does it look monochromatic and bland? If that suggestion of green from the green onion just isn't enough contrast to make your potato salad interesting (and it probably isn't) add something red. You can include some diced bell pepper, canned pimento or a sprinkling of paprika on the top. Keep your potato salad from ending up at the back of the buffet table by making it look as delicious as it tastes.
• Choose sweet or sour - There are lots and lots of potato salad recipes around, but most of them fall on either the sweet or sour side of the occasion. Most get their distinct flavor from the use of sweet or dill pickles. If you're going with dill pickles, make sure to include a few sweet veggies, like red bell pepper, and plenty of egg to tone down the bite. If you prefer a sweeter potato salad, balance out the sweet relish with the addition of mustard. If you don't like conventional mustard, go with the powdered variety. It's subtle but really adds something.
• Let the flavors marry - No potato salad tastes great right after it's first mixed. Make your recipe enough in advance to let the flavors work together in concert for at least three hours -- and ideally overnight.

One of the criticisms of potato salad is that it's so fattening. You can lose some of the fat by mixing mayo with fat free sour cream (two parts mayo to one part sour cream). You can also try using some of the low fat mayonnaise options on the market. Either way, your potato salad will be so flavorful no one will miss the fat.

[video=]

Answer 3

Potato salad is a salad that has potatoes in it.

Answer 4

Boil potatoes add mayonnaise and one garlic clove and eat

Answer 5

Cut up potatoes, get some cabbage, dump them in together and then get some mayonese or balsamic vinegrette.

DONE! Presto al fine' mucho questos.

Answer 6

papa ensalada