Welcome back, thanks for following up for the American potato salad recipe. Sorry I didn’t cram it all into the first post – I just didn’t have the time. And then it makes it easier to search for the recipes if I split them into separate posts.
Is this a ‘traditional’ American potato salad? I don’t really know. I’m calling it ‘American’ cause it’s in a creamy dressing, where as our typical potato salad is more ‘European’ and we use vinegar and olive oil.
I also picked up some reduced tarragon and felt like this was really what made this salad stand out. So if you are a big fan of tarragon, then I highly recommend that you give this salad a go.
Recipe: American potato salad
- 1 kg of potatoes
- 1 red onion
- 1/2 a bunch of celery
- 1/2 bunch of spring onions
- 1 bunch of tarragon
- 1/2 cup of mayonasie
- 1/4 cup of ranch dressing
- salt and pepper
Ain’t nobody got time for peeling potatoes these days. So just give them a quick wash and then roughly chop and pop into a pot of boiling water. Cook until tender and then drain in a colander and allow to dry – you don’t want your potatoes to be wet because this will make your dressing weak.
Dice the red onion, celery, spring onion and tarragon leaves. Mix with mayonnaise and ranch dressing. Toss with the potatoes and season. Allow to cool in the fridge.
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