No contrary to common belief most proper German potato salads do not contain mustard.
the link below will give you an idea of the different styles that are commonly used.
Here is one without the mustard. CREAMY GERMAN-STYLE POTATO SALAD 5 lbs. potatoes, preferably red
1 1/2 lbs. cooked bacon, crumbled
bacon fat grease/rendering
1 large yellow onion, chopped
1 stalk celery, chopped
2 pkg. dry Good Seasons Italian dressing mix
2 cups mayonnaise
2 hard boiled eggs, chopped
4 t. apple cider vinegar Boil potatoes until fork tender. Do not overcook. Drain and cool. Once cool, cut into chunks and place into a large mixing bowl. Cook bacon. Crumble bacon when cool. Pour bacon fat, while still warm, over potatoes. Take crumbled bacon and add to potatoes. Add packages of Italian Dressing mix and stir into potatoes. Add remaining ingredients and stir well. Chill salad 4 hours and re-stir just begore serving. Add more mayonnaise if needed. This salad tastes best when made the day before.
That depends on the recipe you use.
Because apples are sweet and crunchy, and people like them. They add some flavor and texture contrast to the potatoes, even though the appearance isn't all that different. People have differing tastes in foods. I've never put apples in my potato salad; I use chopped celery for the texture contrast. I've never seen apples used in potato salad. But apples might be good for that. But not for German potato salad; apples wouldn't be good there.
You can use potatoes to make so many yummy dishes! If you want to steer clear of the usual mashed, baked, or boiled potatoes, you can try potato salad, Hasselback potatoes, scalloped potatoes, or try frying them to make delicious chips!
A potato masher is used for mashing cooked potatoes in making mashed potatoes.
it mashes potatoes
While there are a variety of different recipes for making potato salad, the majority use red-skinned potatoes because they are readily available and simple to cook. For potato salad, you are looking for a tender (but not crumbly) potato. Depending on your recipe, you will want to boil the five (5) pounds of potatoes between 13 and 17 minutes, checking for tenderness along the way. You can check for tenderness by pressing a spoon (or other hard implement) against one of the potatoes firmly. When there is about 3mm (1/4 inch) of give (that does NOT come back), the potatoes are ready. You may cook longer if you like a somewhat softer potato in your salad or shorter if you like the salad firmer.
As potato salad is a side dish and accompanies a mean then its advisable to average 4oz per serving - remember that not everyone like this food line and this will mean some will have more than others. When working it out use the 4oz x 75 then add 20% extra as potato is not expensive and some waste can be expected.
In potato marquisse and Williams potatoes to start with studying for tafe?
Whether to use or not use boiled eggs in potato salad is your option. Some people really like them. I chop all but one when I make potato salad, and then I slice into whole rounds with the yolk intact. That make a nice decoration on top.
You need one and 1/4 potato per person, so: - serving 4 people,= 5 potatoes - serving 10 people,=12 - 13 potatoes.
Well, since you will be cooking for 250 guests, you should use 300 good sized potatoes so each guest could eat at least one big potato, or a little more than that. And there will be leftovers.
Definitely - just a sprinkle on top