Recipe of Mercia's tangy potato salad.

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, mercia's tangy potato salad.. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Enjoy a sweet and savory salad perfect for every gathering. Freshly boiled potatoes and eggs are folded together with a mayonnaise-based dressing loaded with pickles for a tangy and bold potato salad. This has become the absolute best potato salad I have ever made.

Mercia's tangy potato salad. is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Mercia's tangy potato salad. is something which I have loved my entire life. They’re nice and they look fantastic.

Guide to Make Mercia's tangy potato salad.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook mercia's tangy potato salad. using 10 ingredients and 14 steps. Here is how you cook it.

Ingredients

The ingredients needed to make Mercia's tangy potato salad.:

1. Get 10 medium potatoes in jackets
2. Get 1 can sweet condensed milk
3. Take 1 large onion
4. Make ready 1 can sunflower cooking oil
5. Get 1 can white vinegar
6. Make ready 5 tsp mild powdered mustard
7. Prepare 2 large chicken eggs
8. Make ready 2 tsp salt
9. Make ready 1 1/2 tsp fine black pepper
10. Prepare 1 dash coarse ground black pepper

Try it with a traditional meatloaf, or any cold meats. Cut each potato into eight pieces and cook in boiling salted water until tender. Drain and set aside to cool slightly. Mix the milk, mustard, vinegar, pickle juice and sugar together in a small bowl to.

Instructions

Steps to make Mercia's tangy potato salad.:

1. Boil potatoes in jackets until soft. do not overcook. set aside to cool
2. peel skin off onion. slice into thin rings. push rings loose. set aside
3. open condensed milk and pour content into large mixing bowl.
4. use empty condensed milk tin to measure sunflower oil and add to condensed milk
5. measure white vinegar BUT set aside one quarter. pour three quarters into bowl with other ingredients.use the empty condensed milk tin to measure
6. into the quarter can of white vinegar mix the dried mustard. add this to the bowl
7. break eggs into bowl. discard shells
8. beat mixture to double
9. set mixture aside.
10. remove jackets from cooled potatoes and slice potatoes thinly
11. take salad bowl, layer with sliced potatoes, layer of onion, sprinkle salt and pepper and add layer of mixture. continue to finish all ingredients.
12. refrigerate for at least 12 hours before serving.
13. you can easily double all ingredients. salad will keep and improve. great for festive season. 6 days if refrigerated.
14. Stir before serving

Salad Picnic Potluck Healthy Vegan Vegetarian Sherry Vinegar Olive Oil Cumin Oregano Parsley Smoked Paprika Turmeric Chickpeas Bell Peppers Garlic Onions Potatoes Tomatoes Side Dish Easy. In large bowl combine mayonnaise, vinegar, salt, sugar and pepper. Add potatoes, celery, onion and eggs; toss to coat well. Waxy potatoes (such as Rose Red or Yukon Gold) make the best potato salad because the cooked potatoes hold together better than Idahos or Russets. Leave the skins on not only to save time, but also for added color, flavor, and nutrients.

As simple as that Simple Way to Make Mercia's tangy potato salad.

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