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8 servings, 1 cup each
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Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
Store in a cool, dry, well-ventilated place. Protect potatoes from moisture and light since both can cause the potatoes to turn green. Never refrigerate potatoes because cold changes the starch to sugar and affects the taste. Scrub potatoes just before using.
Because of their natural gasses, storing potatoes and onions together causes the potatoes to rot more quickly.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I reduced the vinegar, but it was still too much.
we were raised on mashed potato salad but we mash them and we only use onion,dill pickle.vinager and miracle whip and mix it all up that way and everyone loves it most have never heard od mashed. and i am 50 yrs old so that can tell you how long we have done it. thank you. am going to fix sometoday but i might try it your way