Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a special dish, new age potato salad. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
New Age Potato Salad is one of the most popular of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. New Age Potato Salad is something that I’ve loved my entire life. They’re nice and they look fantastic.
Never gloopy, these new-age picks — each with its own flavor-boosting edge — deserve a spot on your cookout menu, starting now. For a lot of us, a mountain of potato salad is a given at any cookout we're throwing. Though a lot of deli-counter potato salads may be seriously boring (and really off on.
To begin with this particular recipe, we have to prepare a few ingredients. You can have new age potato salad using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make New Age Potato Salad:
- Prepare 4 medium red potatoes, cooked with skin on, diced
- Make ready 2 stalk celery, finely chopped, leafs too
- Make ready 2 cup kale, finely chopped
- Make ready 2 tsp fresh chive, finely chopped
- Get 4 tbsp fresh parsley, finely choppef
- Take 1 tbsp mayo
- Get 1 tsp extra virgin olive oil
- Make ready 1 tsp dijon mustard
- Take curcuma (tumeric) or curry powder
- Prepare ground black pepper
Drain the potatoes and tip into a large bowl. Drizzle over the dressing and gently mix. The unique flavor and texture of new potatoes make this potato salad extra special. Easy to make, this is sure to be a crowd pleaser!
Instructions to make New Age Potato Salad:
- Mix all ingredients together
- Leave in fridge for an hour or so before serving
- Enjoy!
This potato salad recipe is a well-seasoned combination, and the new potatoes give it a uniquely delicious flavor. It's the perfect potato salad to prepare for your big. Combine cooked new potatoes with chopped celery, shallots and parsley and dress with a mixture of mayonnaise and mustard for a creamy, tangy potato. Cut potatoes into halves or quarters. In a large bowl, mix potatoes with celery, shallot and parsley.
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