New York Times Cooking Potato Salad

New York Potato Salad.

New york times cooking potato salad. Potato salad gets invited to nearly every summer barbecue because its the perfect complement to anything that comes off the grill. Add the potatoes and cook for about 12-15 minutes or until they are just tender. Starchy saucy and refreshing its pure comfort fooda crowd-pleaser that can be made ahead.

Prepare the salad. When steam escapes from the top shake pan once or twice and turn heat to. Additions include diced cornichons chopped boiled eggs parsley marjoram chives whatever other fresh herbs you feel like adding.

I live in The South. I consider myself Southern. Add cold water and 2 tablespoons kosher salt.

4 cups cubed cooked potatoes 5-6 medium 1 cup sliced celery SEE NOTE ABOVE Substitute 12 cup diced bread and butter pickles 12 cup chopped red onion 2. 20 Minutes Cook Time. We ordered two different combos.

The recipe that evoked Michigan according to the Times was German potato salad. Season with kosher salt and pepper. Toss them with half the olive oil and sprinkle them with salt and pepper.

Drain and let cool slightly. Cook eggs in medium-size pan of boiling water for 8 minutes. 1 tablespoon sherry or other vinegar or to taste.