While the potatoes are cooking, make the dressing: In a large bowl, combine the mayo, vinegar, relish, mustard, lemon juice, salt, black pepper, sugar, chile flakes and cayenne and whisk until incorporated. Stir in the celery and red onion, then taste and adjust the seasoning if needed.
June 18, 2021 at 12:00AM
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Potato Salad Recipe - Los Angeles Times
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salad
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