Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appPotato Salad
Ingredients
- 5 lb russet potato peeled + diced (different sizes) [?]
- Hellman's mayo 1/2 jar + more added later [?]
- Yellow mustard - 1 tbsp
- Worcestershire sauce - 2 tsp [?]
- Franks Red Hot sauce - 2 tsp.
- Chives diced - 1 bunch
- Scallions diced - 5
- Celery salt to taste
- Black pepper
Steps
- Boil potatoes till largest pieces are fork tender ~7 min.
- Drain + let cool completely.
- In seperate bowl mix all ingredients [?]
- Once potatoes are cooled add mayo mixture.
- Stir. I like a very chunky mashed potato consistency.
- Store in airtight container in fridge
Notes
- * I make this day before or early morning, to allow salad to sit + incorporate flavors. [?]
- * I'll keep checking salad and stir. Most times it gets dry as mayo absorbs so I'll add more mayo + seasoning [?]
- Take out of fridge periodically + stir, add mayo as needed + celery salt.
- Optional: paprika, hard boiled eggs, celery diced
- Considerations: Russet potatoes absorb water - creating the chunky mashed potato salad [?]. Yukon Golds create a potato salad that holds more shape.
Shared by Dee (via Deeserved) · transcribed from the original scanned card.