Potato Salad





  • 4 – 6  pcs large potato
  • 1 cup mayonnaise
  • 2 tbsp  sour cream
  • 2 tbsp yogurt
  • salt and powdered pepper
  • minced a little bit of carrots and celery

Cooking Procedure:

  1. Peeled your potatoes, cut them into bite-size chunks, place them in a pot, and cover them with water. Bring them to a boil, then generously salt the water. Reduce the heat if necessary to keep the pot at a gentle boil.
  2. Depending on your definition of “bite-size,” the potatoes will take between 8 and 15 minutes to cook. As soon as they’re tender enough to bite through easily, drain them. Remember that the potatoes will continue cooking a little bit even after they’ve been drained. Let it cool.
  3. In a large bowl put cooked potatoes and add all the ingredients. Season with salt and pepper.

Cooking Tips:

  1. Creamy potato salads almost always have a mayonnaise-based dressing but can also include sour cream, yogurt, and creamy-style salad dressings. Creamy potato salads are served cold.
  2. If you’re making a hot potato salad to be served immediately, have your dressing ready and standing by. Otherwise, spread the potatoes out on a baking sheet in a single layer to cool. This is a good time to add some seasonings, since potatoes are at their most absorbent when they’re still hot. Add salt, pepper, dried herbs, and a sprinkle of your favorite vinegar.
  3. Vinegar-based potato salads (frequently called German-style potato salad) are dressed with a mixture of cider vinegar, vegetable oil, and sugar. This style of salad is often served warm.
  4. You can also use bacon for toppings.