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How To Make Delicious Potato Salad Quickly and Inexpensively
One of the things we pride ourselves in at the Cougar Cafe is making our food fresh daily. Fresh food tastes better and it's better for you. Plus, fresh food is usually less expensive than prepackaged foods. One of our side items is our fresh potato salad. Everybody that orders the homemade potato salad thoroughly enjoys it and there is no other in town quite like it. You can serve up this homemade potato salad at home too, quickly and inexpensively. Try this homemade potato salad recipe for your next picnic, family get-together or simply as a side for a weekly dinner.
Ingredients To Make Homemade Potato Salad:
6 to 8 white or red potatoes
2 stalks of celery
3 tablespoons of mayonnaise
3 tablespoons of mustard
1 tablespoon of ground cummin
Start out with 6 to 8 fresh potatoes. Most people prefer to use red potatoes because they stay firmer. I prefer to use white number one or number two potatoes because they are usually less expensive. Peel the potatoes and chunk them into one-inch pieces. Add just enough water to cover the potatoes and boil them until they are just about tender.
While the potatoes are boiling, prepare the sauce mix. Cut up two stalks of fresh celery into 1/4-inch chunks. You can always dice them up finer if you prefer however, I find that the chunkier the homemade potato salad tastes much better. Place the celery into your serving bowl.
Add 3 tablespoons of mayonnaise into the serving bowl. Although I use the real mayonnaise, you can substitute with the low-fat mayonnaise. The taste is not compromised when using the low-fat mayonnaise. This is because of the next two ingredients.
Add 3 tablespoons of mustard to the serving bowl. Mustard has virtually no calories. Next add a tablespoon of ground cummin to the sauce mix. This gives your homemade potato salad a small bite and a distinctive flavor. Once all the ingredients for the sauce are in the serving bowl, mix well with a spoon until it is cream
Drain the potatoes, and let them cool. Once the potatoes are cool to the touch, add them to the serving bowl with the sauce. Fold the potatoes into the sauce until everything is well mixed. Refrigerate the homemade potato salad if you are not using it immediately.