Have you ever looked in your fridge and found a little bit of this and a little bit of that? And … it should all be used … SOON!
When that happens, I often make potato salad! (Note: Potatoes should be stored in a cool dry place in your house for best quality … not in the refrigerator.)
Follow these quick “1 … 2 … 3″ steps!
- After my cooked* potatoes had cooled slightly, I cubed them and sprinkled them with a bit of apple cider vinegar — for added flavor — while they were still warm. (Tip: You can leave the skins on young, tender potatoes and Yukon Gold potatoes).
- While the potatoes were cooking, I cleaned and prepared the following ingredients from my fridge. Use your own preference as to amounts of ingredients.
- Red peppers
- Onions (part of an already cut onion in the fridge)
- Pickle relish
- The last step was combining the potatoes and veggies with mayonnaise. Or, use your favorite homemade or purchased potato salad dressing. Then, chill your potato salad for about an hour before serving, to let the flavors meld.
Some other foods you can add to potato salads include:
- Hard-cooked eggs
- Green pepper
- Grape or cherry tomatoes (halved)
- Olives (pitted and sliced)
* If you’re unsure of how to cook potatoes, use these directions from the Pennsylvania Nutrition Education Program:
- Scrub the potatoes, and peel them.
- Cut the potatoes into 1-inch cubes.
- Put the potatoes into a saucepan. Cover with water.
- Bring the potatoes to a boil on medium heat.
- Let the potatoes simmer for 15 minutes until they’re soft.
- Drain the hot water, and let the potatoes cool.