Easy Potato Salad Recipe, made from scratch, served within 30 minutes, either hot, warm, or cold.
Quick German Potato Salad in 30 minutes from start to table. Serve hot, warm, or cold.Faster than traditional method. For complete recipe, go to Make sure that you also sign up for my monthly newsletter Quick Fix so you'll get all the latest German food news AND always extra recipes that you won't find online.
The BEST Potato Salad Ever ???? #shorts #viralshorts #potato
✨You can find the full printable recipe with tips and directions linked here
I’ve been eating “Ruska Salata” for as long as I can remember and it’s one of my favourite Holiday traditions. This Ukrainian/Russian potato salad also known as Салат Оливье is a staple in many households around the world. You can find this potato salad on the table in every Bulgarian home around Christmas and New Year. The secret to the best salad is finely chopping every single ingredient so you have to be patient as this recipe is a labor of love. This salad is not to be rushed as the magic is in the chop so take your time and enjoy the process. Let me know in the comments where you’re from and if you have this salad in your country too.
INGREDIENTS:
4 medium yellow potatoes boiled, peeled, and finely diced
2 peeled, boiled, and finely diced carrots carrots must have a bite to them
4 hard boiled eggs (optional if allergic) peeled and finely chopped
4 medium finely diced dill pickles of choice about 1 cup when diced
200 grams finely diced black forest ham of choice (optional if vegan) chicken or turkey work as well
1, 14 oz can of drained peas use frozen or canned if you wish
1 cup of mayo (vegan mayo is an option) any you like
salt and pepper to taste if needed
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Quick and Easy Japanese Potato Salad
A classic, home-cooked dish for over one hundred years, Japanese Potato Salad is distinct because of its colorful addition of fresh vegetables, creamy texture, and rounded flavor. It's the ultimate crowd-pleaser!
PRINT RECIPE ▶
INGREDIENTS
2 russet potatoes (1.15 lb, 520 g)
2 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (for cooking the potatoes)
¼ cup frozen or canned corn (1.4 oz, 40 g)
1 large egg (50 g w/o shell)
1 Persian cucumber (or ½ Japanese cucumber; 92 g, 3.25 oz)
2 inches carrot (2 oz, 60 g)
1 tsp kosher/sea salt (I use Diamond Crystal; use half for table salt) (divided; for cucumber and carrot)
2 slices black forest ham (1.9 oz, 54 g)
For Seasoning
1 Tbsp rice vinegar (If you don't have rice vinegar, I'd skip and do not use other vinegar as they tend to be too strong)
freshly ground black pepper (to taste)
6 Tbsp Japanese mayonnaise (I recommend with 4 Tbsp first, then add more if needed)
INSTRUCTIONS with step-by-step pics ▶
#potatosalad #salad #japanesefood #justonecookbook #shorts
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How To Make Japanese Potato Salad (Recipe) ポテトサラダレシピ (作り方)
Tasting Read German potato Salad
Read German Potato Salad is Yum!
Hot Potato Salad Recipe
Fry up some bacon to use for a sweet and sour hot potato salad.
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A Taste of History (S6E11): Back to The Black Forest
Chef Staib returns to his roots in the Black Forest of Germany, made famous by Grimm's Fairy Tales and where he cultivated his culinary career. He cooks Maultaschen, or Black Forest ravioli, mache salad with eggs, bacon and hazelnuts, Black Forest potato salad and Black Forest cake.
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Chef Walter Staib travels the globe, to historical locations, into famous kitchens and exotic markets to bring you A Taste of History. The cooking TV series explores, educates, and brings America's culinary heritage to life through the recreation of elegant and sumptuous dishes inspired by the founding fathers.
For more episodes and cooking related content subscribe to our channel: Hungry!
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