A Popular Dish for Potlucks
Updated Wednesday March 12, 2014.
Yes? I was on a blogging vacation. I have noticed though that the Oven Baked French Toast and the Oven Fried Chicken recipes were quite popular. I would like to know in comments below the respective posts, 1. Have you tried either of them and 2. how did your family like it?
I think I will share a cookie or pancake recipe next week.
1 Bag of Potatoes (cooked and diced)
Half bottle of Mayonnaise (approximate measurements)
1/3 cup Mustard
1/2 cup Green Peas
1/2 cup Carrots (cooked, diced or chopped)
1 tsp Salt
1/4 cup Vinegar
1/3 cup Sugar (I use brown sugar)
Parsley (fresh, chopped)
1/2 an Onion finely chopped (optional)
Dried Dill (to garnish)
A large pot
A large bowl
Wash and boil potatoes and allow them to cool. Dice the potatoes.
In a large bowl add the vinegar, mayonnaise, mustard, salt and sugar. Stir until smooth and no longer grainy. Mix in the parsley, peas and carrots. Add the potatoes and combine with the other ingredients. Transfer into a portable serving dish or container, sprinkle the dill on top, seal and put into the refrigerator.
Notes: 1. I used canned peas and carrots but that was before I learned that there is BPA in canned goods. It would be best to cook your raw peas and carrots or use frozen peas and carrots. 2. I made this potato salad on instincts and I wrote this recipe from memory. 3. Refrigerate over night for a better tasting potato salad and have more free time the next day. 4. I made a large batch for a potluck, you can use the same measurements for half bag of potatoes to last several dinners.
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