Lemon And Garlic Potato Salad Recipe: 59 Photos
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FAQ
When you factor in the other ingredients (such as mayonnaise) this reduces the usable shelf life even more. Because of this combination, I suggest cooking the potatoes on Saturday afternoon, refrigerating, then finish prepping the potato salad that evening or Sunday morning and consuming within two days.
For the salad, combine oil, mustard, sugar, and vinegar in a large bowl. Add the hot potatoes, season with salt and pepper, and set aside to cool. After that, you can mix in the mayonnaise, spring onions, radishes, and celery. Adjust the seasoning to your taste and add the remaining lemon juice.
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Directions
- Prepare steamer: Fill a large pot with about 2 inches water and add a pinch of salt. ...
- Steam potatoes: Add potatoes to steamer basket. ...
- Cool, peel, and slice potatoes: ...
- Combine onion and vinegar, add potatoes: ...
- Add mayonnaise, buttermilk, and cornichons: ...
- Garnish and serve:
5 Mistakes to Avoid When Making Potato Salad
- Using The Wrong Type of Potato.
- Not Starting The Potatoes in Cold Water.
- Cooking Potatoes in Unseasoned Water.
- Undercooking or Overcooking The Potatoes.
- Not Dressing The Potatoes at The Right Time.
- Our Favorite Potato Salad Recipes.
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Ramesh Gupta
Namaste! I'm Ramesh Gupta, a chef with over 15 years of experience in Indian cuisine. In my blog, I share authentic recipes and tips for bringing the rich flavors of India into your kitchen. Whether it’s curry, biryani, or samosas, I’ll guide you through making these dishes like a pro. I’m passionate about spices and aromas, and I’m here to help you master the art of Indian cooking. Let’s cook up something delicious together!
