I love this potato salad! I'm also a fan of the more American style stuff, but for those who want more of a vinegary kick without the egginess of your usual potluck variety, try this recipe. Since I've made this a few times now, I've come to like changing things up - these alterations aren't necessary, but I like them. As many people suggest, red potatoes just taste better - and stand the boiling well. I use baby potatoes. I cut after boiling if I need to (the tiniest can stay whole). I keep the sauce the same, but use only one small white onion -- for the rest of my onion flavor I throw in around 1/2c to 3/4c sliced spring onions/scallions right before serving. In terms of vinegar, I like to use 1/2c white and 1/4c apple cider -- a little of that goes a long way, and too much I've found to be overpowering.
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I love this potato salad! I'm also a fan of the more American style stuff, but for those who...