{"id":982,"date":"2026-07-04T07:00:09","date_gmt":"2026-07-04T07:00:09","guid":{"rendered":"https:\/\/foodian.net\/?p=982"},"modified":"2026-07-04T07:00:09","modified_gmt":"2026-07-04T07:00:09","slug":"potato-salad","status":"publish","type":"post","link":"https:\/\/foodian.net\/?p=982","title":{"rendered":"Potato Salad"},"content":{"rendered":"
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Potato Salad<\/h2>\n
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Ingredients<\/h3>
  • 800<\/span> g<\/span> Yukon Gold potatoes <\/span><\/li>
  • 150<\/span> g<\/span> Mayonnaise <\/span><\/li>
  • 2<\/span> tsp<\/span> Sweet relish <\/span><\/li>
  • 3<\/span> Hard boiled eggs <\/span><\/li>
  • 2<\/span> tsp<\/span> Yellow mustard <\/span><\/li>
  • 1<\/span> tsp<\/span> White wine vinegar <\/span><\/li>
  • 1<\/span> Cevery stalk<\/span><\/li>
  • 1<\/span> dash<\/span> Paprika<\/span><\/li>
  • Salt and pepper <\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • Peel the potatoes and cut into bite sized pieces. <\/span><\/div><\/li>
    • Put the potatoes in a pot and fill with cold water about 1 inch (2.5 cm) above the potatoes. Add a pinch of salt. <\/span><\/div><\/li>
    • Bring the water to a boil and cook for 20 minutes or until the potatoes are soft.<\/span><\/div><\/li>
    • While the potatoes are boiling, mix the mayonnaise, vinegar, mustard, relish, paprika, a healthy pinch of salt, and a few grinds of black pepper in a bowl. <\/span><\/div><\/li>
    • Peel the eggs and chop into about 1-2 cm chunks <\/span><\/div><\/li>
    • Peel the strings off the celery and dice it.<\/span><\/div><\/li>
    • When the potatoes are finished, drain the water in a colander and set aside to cool for at least 15 minutes. <\/span><\/div><\/li>
    • Put the potatoes and celery in a large bowl. Incorporate the dressing by gently mixing it in about 1\/3 at a time.<\/span><\/div><\/li>
    • Gently mix in the eggs<\/span><\/div><\/li>
    • Refrigerate for at least an hour but preferably overnight before serving<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[21,1],"tags":[],"class_list":["post-982","post","type-post","status-publish","format-standard","hentry","category-recipe","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/982","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=982"}],"version-history":[{"count":1,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/982\/revisions"}],"predecessor-version":[{"id":987,"href":"https:\/\/foodian.net\/index.php?rest_route=\/wp\/v2\/posts\/982\/revisions\/987"}],"wp:attachment":[{"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=982"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=982"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodian.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=982"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}