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SOUTHERN POTATO SALAD
You may make or break your potato salad depending on the kind of potatoes you choose.
The reason for this is because various varieties of potatoes have varied textural characteristics. Some potatoes are more starchy than others, while some are waxier than others. In a potato salad, the texture makes a significant impact!
Russet and Idaho potatoes are examples of starchy potatoes. Because of the starches in these potatoes, they cook soft and may even have a gritty feel when done. These potatoes often dissolve into a potato salad, resulting in a dish that resembles a chunky mashed potato casserole rather than a genuine potato salad in texture.
The waxy kinds of potatoes, such as Yukon Gold or red potatoes, are usually ideal for potato salad since they hold their shape better. When cooked, both of these potatoes retain their firmness and form, making them perfect for potato salads in which you want the potatoes to remain diced and intact after cooking.
These are all ingredients needed to make this potato salad:
• 1,3 kg.Of red potatoes, I cut them into halves.
• 250 grams.Of mayonnaise.
• 60 grams.Of sour cream.
• 60 grams.Of mustard.
• ¼ Cup.Of dill pickle relish.
• A large Spoon.Of white vinegar.
• ½ small spoon.Of salt.
• ½ small spoon.Of granulated sugar.
• ½ small spoon.Of black pepper.
• ½ small spoon.Of dill.
• 5 hard-boiled eggs finely chopped.
• ½ Cup.Of chopped celery.
• One medium red onion, I chopped it.
• A large spoon.Of finely minced jalapeño.
