When it comes to travel and mass food consumption, Thanksgiving is the most popular holiday in the United States.
While fellowshipping with relatives, most are traveling to get their hands on one of those particular succulent dishes, or two. Turkey, ham, sweet potatoes, macaroni and cheese, cranberries, dressing, and potato salad are definitely dishes that must be left off the menu under any circumstances.
While potato salad may not be as well-known as turkey and dressing, it is a vital component of a comprehensive Thanksgiving meal.
Terry’s scrumptious potato salad
This writer usually starts with white potatoes, such as Yukon Golds, while making potato salad. Yukon potatoes have thinner skin, are simpler to peel after boiling, and have a creamier, sweeter flavor. After 20-25 minutes, the potatoes are placed in cold water and heated to a boil.
To give the salad a good kick, drizzle white vinegar over the steaming potatoes. Then, when the potatoes cool, let some time for the vinegar sink into the potato’s body.
Because of its sweet creamy flavor, Miracle Whip is preferred over mayonnaise. At least six boiled eggs should be added to the mix for a large family gathering, and mustard should be added to give the meal sharpness.
The good thing about potato salad is that it will retain its freshness for up to four days in the refrigerator after it’s been prepared. – submitted by Terry Shropshire, rolling out Senior Writer