Summer Potato Salad. Summer Potato Salad. this link is to an external site that may or may not meet accessibility guidelines. Skinnytaste > Recipes > Summer Potato Salad with Apples. Apples add a sweet crunch to every bite of this lightened up potato salad.
Easy to whip up for a crowd, potato salads are reliable and so darn delicious. What kind of potatoes are best for potato salad? Now is not the time to use extra starchy russet potatoes, which are great for baking and frying, but not so great when boiled. (They'll crumble apart!) Summer Potato Salad + CUTCO Giveaway! You can cook Summer Potato Salad using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Summer Potato Salad
- Prepare 1-1.5 pounds of potatoes.
- You need 2 of carrots.
- It's 1/2 of c-1c cooked frozen peas.
- Prepare 3 of room temp eggs.
- It's 1 of granny Smith apple.
- It's 1/2 of red onion, diced very fine.
- It's 1 cup of mayo.
- Prepare to taste of Salt, pepper & paprika.
Drain water from potatoes and set the potatoes aside to slowly cool. Prepare the vinaigrette by combining the shallows, champagne vinegar. Tender, creamy potatoes make the perfect hearty-but-neutral base for simple summer salads. The picnic and barbecue standard is also incredibly versatile, easily adapted to fit whatever main course.
Summer Potato Salad instructions
- Boil water. Scrub potatoes. Add potatoes, carrots & eggs to water. It is important to leave skin on potatoes. After 11 minutes, remove eggs & let run under cool water before peeling. Carrots & potatoes should take 20-25 minutes. Peel & dice apple.Test by placing a fork into potato for softness. Once potatoes & carrots are done, peel & dice to liking. Mix rest of ingredients together..
- Add salt, pepper & top with paprika. Taste test to see if you need to add more. Put in fridge before serving..
A lighter, reinvented potato salad for all your summer barbecues! Slice potatoes thinly; place potatoes in cold water and bring to a boil over high heat. Quarter peeled potatoes and finely slice. Halve radishes and slice, as well. This light yogurt-based version is our favorite type of potato salad in summer. " Tossing the cooked potatoes with stock and wine right after you drain them infuses them with flavor.
