Easiest Way to Make Homemade Mercia's tangy potato salad.

Hi everyone, welcome to the gym and my recipe page. Today I will show you how to make Spicy Potato Salad. This is one of my favorites. Now I will make it a little unique. It would be really tasty.

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This means that at any point in your cooking cycle, there is a good chance that someone somewhere is cooking better or worse than you. Take advantage of it because the best of cooking has bad days. There are different people who cook for different reasons. Some people cook to eat and survive, others just cook because they really enjoy the cooking process. Some people cook when they are emotionally traumatized, others cook out of boredom. No matter why you cook or learn how to cook, you should always start with the basics.

The great thing is that once you master the basics of cooking you are unlikely to change them. So you can always develop and expand your culinary skills. When you discover new recipes and hone your culinary skills and talents, you will find that making your own dishes from scratch is far more effective than preparing pre-packaged meals that you can buy from the shelves of local supermarkets.

The taste profile of Mercian Spicy Potato Salad depends on the type of ingredients, the selection of fresh ingredients, the ability to chop the food and the way they are prepared and served. If you want to make a tasty Mercian potato salad, don't worry. Delicious at home, because if you already know the technique, you can use this dish as an unusual special gift.

How many servings can be made to make a spicy Mercian potato salad? There are 12 servings. So make sure this part is enough for you and your beloved family.

It also takes time to make Marcian Spicy Potato Salad. About 1 hour

To get started with this special recipe, we first need to prepare a few ingredients. You can order Mercian-style spicy potato salad. Including 10 elements and 14 steps. Here's how.

A dear friend gave me the recipe in 1973. It's time to share again.

Ingredients and Seasoning for Spicy Marcian Potato Salad:

1. 10 medium potato skins
2. 1 can condensed milk sweet
3. 1 large onion
4. 1 can sunflower oil
5. 1 can white vinegar
6. 5 teaspoons light mustard powder
7. 2 large chicken eggs
8. 2 teaspoons salt
9. 1 1/2 teaspoons finely chopped black pepper
10. 1 pinch thick black pepper

Follow the instructions for making Spicy Marcian Potato Salad.

1. Boil the potatoes on their skins until soft. Set aside for digestion or cooling
2. Remove the skin from the onion. Cut into thin rings. Review the broken ring
3. Open the condensed milk and pour the contents into a large container.
4. Use an empty condensed milk jar to measure the sunflower oil and add to the condensed milk.
5. Measure the white vinegar, but keep a quarter. Pour three-quarters into the bowl with the other ingredients. Use an empty condensed milk jar to measure.
6. Mix one quarter can of white vinegar with dried mustard. Add it to the bowl
7. Beat eggs in a bowl. Avoid shellfish
8. Beat the mixture twice
9. Set the mixture aside.
10. Peel a squash, grate it and squeeze the juice.
11. We take a salad bowl, put sliced ​​potatoes in it, sprinkle with a layer of onion, salt and pepper and spread a layer of the mixture. Continue cooking all the ingredients.
12. Refrigerate for at least 12 hours before serving.
13. You can easily double the amount of all the ingredients. The salad will stand up and improve. Perfect for the holiday season. 6 days if stored in refrigerator.
14. Stir before serving

While this is by no means the end of the story, the complete guide to quick and easy cooking is good food for thought. The harsh reality is that it drains your creative juices, allowing you to create great family meals without having to practice too much cooking.

And so it ends with this special dish, "The Easiest Way to Make Spicy Mursia Potato Salad." Thanks for taking the time. I'm sure you can do it at home. Interesting homemade recipes coming soon. Be sure to save this page in your browser and share it with your family, friends and colleagues. Thanks again for reading. Feel free to cook!