Thanksgiving is just one week away. Temperatures are back in the low 80s, a rain cloud has not been seen in months and months and months, and winter is stuck Canada. What to do with so much beautiful weather, eat fresh fried shrimp and Easy All-American Potato Salad.
Double the mayo as this is potato salad. White vinegar for apple cider and freshly diced hamburger pickles for relish. Yellows onions finely diced into a paste was used instead of red onion. I love the taste of onion in potato salad but not the crunch of onion and pasting onion meets both needs. Parsley was omitted.
Scaled for Likability: Great
This has to be the BEST potato salad I have ever eaten. Simply the best. It was creamy with a hint of tang from the vinegar. Potatoes held their shape and the celery and pickles offered a perfect crunch to the potato softness. Most importantly, the mustard out weighed the mayonnaise in flavor, a huge win in my book.
Potato salad was made the night before and was allowed to rest overnight yet there was not a trace of watery substance at the bottom of the bowl. Next time a dash of Hungarian paprika on top would offer a lovely sweet smoky flavor without making the salad darker in color.