I have finally shared the recipe for my famous potato salad on my stories. I promised it would be top priority because it has been highly requested for so long! I'm so sorry for taking so long. Don’t forget to tag me when you try this recipe.
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Ingredients
baby potatoes700g
mayonnais5tbsp- salt1tsp
black pepper1tsp- Handful chives, chopped
Onion powder1tsp
Garlic powder1/2tsp- Aromatics
hard-boiled eggs, chopped3- Fried bacon1/4cup
Nutrition (per serving)
Calories
300.6kcal (15.03%)
Protein
7.8g (15.66%)
Carbs
21.1g (7.65%)
Sugars
1.9g (3.88%)
Healthy Fat
17.3g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
How to make Potato Salad
- Step 1
Boil the potatoes until tender, then drain and let them cool.
- Step 2
Add the cooled potatoes, bacon, chives, dry spices, mayo, and chopped eggs to the bowl.
- Step 3
Mix everything gently until well combined.
- Step 4
Refrigerate for at least an hour before serving to allow flavors to meld.
Nutrition (per serving)
Nutrition (per serving)
Calories
300.6kcal (15.03%)
Protein
7.8g (15.66%)
Carbs
21.1g (7.65%)
Sugars
1.9g (3.88%)
Healthy Fat
17.3g
Unhealthy Fat
4.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
For a creamier texture, mash some of the potatoes before mixing.
Add a dash of paprika on top for extra flavor and color.
FAQS
Can I use mustard?
Yes, you can use Dijon or spicy mustard for a different flavor.
How long can I store the potato salad?
You can store it in the refrigerator for up to 3 days.
Can I make this potato salad vegan?
Yes, use vegan mayonnaise and omit the eggs.
What type of potatoes work best?
Yukon Gold or red potatoes are ideal for potato salad.
Can I add other ingredients?
Yes, feel free to add pickles or bell peppers for extra crunch.
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia