Potato Salad
Potato Salad is an moderately easy dinner. Made with 4 to 5 c. potatoes, 1/4 c. salad oil, 2 tbsp. cider vinegar, 3 tbsp. chopped onion and 3 hard-boiled eggs, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Cook potatoes whole with skins on until tender.
Remove skins as soon as possible and cube.
While still warm, beat the oil and vinegar together; pour over potatoes.
Stir gently.
Cover and refrigerate for 2 to 3 hours.
Add remaining ingredients.
Mix well and refrigerate an hour or so longer to let flavors combine.
π· Perfect Pairings
Complete your meal with these
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