Potato salad is the classic Thanksgiving dish, but the recipe that comes out of your kitchen is often a little different.
Here are some tips on how to make the most delicious version.
Wash, drain and rinse your potatoes thoroughly.
Don’t worry if you don’t get them all perfectly mashed and all the veggies are nicely covered with the skin and all that jazz.
It’s the watery, mushy-looking stuff you’ve got to get rid of.
The watery stuff makes the salad more palatable, but if you’re worried about what kind of texture your potatoes have, you can get rid in a few steps.
You’ll need about 1 1/2 cups of water and a tablespoon or so of salt.
Wash and drain your potatoes, then rinse them in the cold water and rinse again.
That leaves you with 1 1 /2 cups.
Let them drain, then slice them in half and cut into smaller cubes.
Repeat this process until you have about 1/3 cup of salad.
That makes a whole salad.
Put the potatoes in a large pot.
Add the water, salt, olive oil, onions and carrots.
Bring to a boil, then lower the heat and simmer for 20 minutes, stirring occasionally.
When the potatoes are tender, remove from the heat.
When they’re tender, sprinkle the onions and garlic over the potatoes.
Put them in a colander and cover them with cold water to keep them from sticking.
Let the potatoes drain, rinse and then drain in cold water again.
They’ll be nice and soft.
To serve, put the salad into bowls and top with chopped fresh parsley and fresh sage.
This dish is so easy to make, it’s practically a no-brainer.
You just need to know what kind and how much to use, how to season it and how to store it. 6.
And it’s really just like any salad, except you’ll have a little extra stuff in there.
You can put the ingredients in a blender, add some water, and it will produce a lot of flavor.