How to Make No-Boil Potato Salad
Image credit: Catherine's Plates via YouTube
Salad is my absolute favorite type of dish to snack on whenever the weather starts becoming more humid and hot, and I’ve been trying out a lot of variations of salads, but one recipe stood out for me because of how easy and less time-consuming it is to make, and it is this potato salad by Catherine’s Plates on YouTube! What I love about this recipe is that it requires no boiling and it can be prepared quickly within just a few minutes, the only thing that would have to make you wait is when it goes to the fridge to chill, but other than that, this salad is worth making.
Ingredients:
- 2 (15oz) cans of whole potatoes
- ½ yellow onion, diced small
- 2 ribs of celery, diced small
- 6 sweet peppers, diced small
- 2 dill pickle spears, diced small
- 1/3 cup of mayonnaise
- 1 tbsp of dill pickle juice
- ¼ tsp of salt
- ¼ tsp of black pepper
- 3 hard-boiled eggs, peeled and quartered, divided
Directions:
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Drain all of the juices of the canned potatoes, then rinse them well with water, and let them dry. Transfer them to a cutting board, then cut them into quarters, and transfer them to a large mixing bowl. In the same bowl, add the diced onions, sweet peppers, pickles, mayonnaise, 2 hard-boiled eggs, pickle juice, salt, and pepper, then grab a wooden spoon, and carefully fold them all together until well coated and combined. Taste and adjust the flavor by adding more salt and pepper as desired, then transfer them to a serving bowl and garnish with the remaining quartered hard-boiled egg. Sprinkle the top with paprika, then place it in the refrigerator, and allow it to chill for about 2 hours. Serve and enjoy!
*All image credit belongs to Catherine’s Plates via YouTube. Follow and subscribe to her channel for more!
