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The Best Potato Salad Recipe


6 potatoes, peeled and cubed

1 tablespoon olive oil

1 onion, chopped

3 stalks celery, diced

3 green onions, chopped

2 small sweet potatoes, peeled and sliced

3 carrots, sliced

1 1/4 cups grilled cabbage

2 eggs

1 tablespoon butter

1/2 teaspoon salt

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary


Heat olive oil in a large saucepan over medium heat. Cook and stir the potatoes until brown. Stir in the olive oil to toss them together, then add the onion, celery and green onion and brown 2 minutes more.

Strain out the brown bits of potatoes and place them in a bowl. Set aside.

Heat the olive oil in a large skillet over medium heat. Cook corn and pod until golden, about 3 minutes. Sprinkle parsley over corn husks, then cut sides of peppers and adjust the size of your pepper rings. Carry peppers in fields, or chill on the way to market or on in oil. Pride the pearls around the edges of the corned beef.

Pour in enough water to cover the peppers. Stir in salt, oregano and basil. Serve over the corned beef and celery.


KiPiRTYQiiiN writes:

⭐ ⭐ ⭐ ⭐ ⭐

This was Excellent and very different - people thought the avocado and cranberry combination was interesting.
jamay writes:

⭐ ⭐ ⭐ ⭐ ⭐

great recipe, whole family helped too! Thank you
Morodoth writes:

⭐ ⭐ ⭐ ⭐ ⭐

Perhaps because I used the barbecue sauce as a base, I didn't have any sriracha. I think I would prefer just without it--scrumptious.