POTATO SALAD

Instructions:

1.       Shredded carrots into thin slices and place into large bowl.

2.     In a large pot, boil potatoes on high for about 50 minutes or until tender. The potatoes should be soft enough for a fork to go through.

3.     Drain potatoes. Prepare a bowl of ice and add a little water. (I use the ice water method to prevent burning my hands.) Immediately begin peeling potatoes and dice into cubes or mash depending on preference. 

4.     Transfer potatoes to the carrot bowl and set aside. In a pot, boil pasta as directed. Drain the pasta water well and transfer to the potato- carrot bowl. Drizzle in olive oil and stir.

5.     Add in all remaining ingredients and stir well to combine. For a more creamier potato salad, more mayonnaise can be added. 

 *I love using a handheld Japanese vegetable slicer to precisely cut my vegetables like green pepper, carrots, and celery. It’s really worth it!!*

         Enjoy xx.