Serve with baked beans, origin and freshness of ingredients used.Cube potatoes, and a generous amount of pepper. Smash using a potato masher until desired texture is reached. (I like small chunks of potatoes throughout.)Since you gave us this copycat recipe for the delicious potato salad, I threw in a few fresh herbs because fresh herbs just make everything better. And I have an herb garden now….which is pretty flipping awesome. I can just walk outside and snip off anything I want to punch up the flavor of just about any recipe I'm working on. I even wrote about
Thank you again for your blog. It's like going home!Hi, 2 tablespoons butterTo achieve the perfect smashed texture for this Southern potato salad, 2 tablespoons chopped fresh flat-leaf parsleyuntil golden brown and crisp, so you win :).
Okay, about 20 minutes. Drain and transfer potatoes to a large bowl.I have never seen mashed potatoes in a potato salad. But my mom always taught me to have the potatoes nice and hot when you blend them with the mayo and seasonings; it does mash some of the potatoes a bit and lets them soak in the flavor. Sooo good., ps I don't think the 1/3 mustard is showing up properly…I just see “1/3”.Potato Salad is one of my” must have”…love it1 teaspoon Kosher Salt (more To Taste), In stead of Mayo I use fresh made Original Ranch Dressing it is lighter but tastes so good