* Potatoes: Cut the potatoes into half inch potato slices before cooking them. Exhaust it and clean it in a strainer. Chop the sliced potatoes into pieces and put in to a salad basin.

* Salad dressing: The normal dressing for potato is mayonnaise. This increases the flavor of the potato. We can also add some amount of other condiments to increase the flavor. Plain mustard is the most popular one to add, to increase the taste. It’s preferred to go for lighter salad which can well mix with oil and vinegar dressing. Use refrigerator as a base to your dressing.

* Vegetables: The most common vegetable used in this salad is onion. Sweet onions are preferred as they are not burly as usual onion. Other vegetables used here are cucumber, tomatoes, carrots and radishes.

* Eggs and cheese: salads are sometimes called as boiled eggs. For standard sized salad of six potatoes we mix four eggs and two eggs are placed at the top of the bowl.

* Fruits: Some salads contain apple, pineapple and pear.

Waxy potatoes are best potatoes to use in salad recipe. We can also use small potatoes with red like skin. Fingerlings give colorful impression with skin like potatoes.

Even though wide variety of salads available, no salad gives taste like German salad. Most of northern and Southern Germany, Australian and southern European, countries use salads without vinegar and other oil products. Even though the base recipe remains unchanged in these regions, the number and variety of added ingredients can change significantly.

Even though salad is a commonly known dish, many people don’t know that potato salad is becoming extensively accepted in the Asian community, especially in Korea. However, the Korean version of the salad is a bit different. In the Korean version, we add beef, which we normally don’t perceive in a side dish, as well as cucumbers and fruits, like pears and pineapple. It is a very simple recipe that takes hardly any cooking.

To get best potato salad recipe of high quality, proper potatoes must be used. If we don’t use proper potatoes the salad we prepare may produce different flavor which you may not like. Also when you are trying to cook large amount of baked potatoes, get potatoes of similar size, this ensures all slices cooked evenly.

Preparation is the important step to create the best potato salad recipe. Preparation of best salad requires best preparation techniques, good harvested potatoes and other vegetables and ingredients.

Salad is a crowd puller. By following above mentioned steps in this article, you won’t make any mistakes and I think you can prepare salads of great taste. Enjoy making it!

And now for some good news! The good news is that egg salad is easy to make. Here are the tips for you:

Tip 1: Do Not Undercook The Eggs.

Here is a problem that I see often when people cook eggs. Many people, when they cook eggs, either undercook or overcook them. If you undercook them, you cannot even make the salad, because the yolk will still be runny.

Make sure to make good hardboiled eggs, they will make your salad taste great!

Tip 2: Control The Amount Of Mayonnaise That You Use.

I once had a salad, which could be better described as mayonnaise with some eggs in it. Do not overdo it on mayonnaise – this will make your salad soupy and not very tasty.

If you love mayonnaise, do add more, but if you want just a bit, use just a bit, don’t overdo it. About a tablespoon of mayonnaise for every four eggs is about right. And you can always add more mayonnaise, but you cannot take it away. Here is what you can do – add a bit, mix with the eggs and other ingredients and then try it. If it is good, leave it as is. If the salad needs more mayonnaise, then add more, mix and try again. It is much easier to add more mayonnaise than to take it away.

Tip 3: Add Something Crunchy.

While the egg salad is all about the eggs, it is also great to have something crunchy in the salad as well. What do you like to add for crunch? Celery, onions, cucumbers all add the necessary crunch that will make your salad taste fresh and will really add another layer of flavor to it.

Just chop whichever vegetables you are adding, and mix them with the eggs before you add the mayonnaise. Make sure to cut vegetables into smaller pieces – since the eggs are in small pieces, you do not want to have large vegetable pieces to dominate your salad.

Tip 4: Serve Your Salad On Good Bread.

What do you do once you make the salad? You will want to make the egg salad sandwich of course! Make sure to make the sandwich with good bread, such as French bread, or a nice fresh bun – it will help you appreciate the flavor of the salad even more.

The following salads are easy to prepare, try it out!

Egg Salad

Ingredients:
1 small lettuce
2 tomatoes
1 small carrot
1 chili
1 tablespoon mayonnaise
salt and sugar
½ cucumbers
¼ yam bean
1 egg
1 lime
milk
vinegar

Method:
1. Scrape and wash carrot, wash egg and boil them together in a little water.
2. Clean and pound chili. Mix chili with 2 tablespoon of vinegar and 1 teaspoonful of sugar.
3. Mix mayonnaise with lime juice, salt and sugar and thin it down with a little milk.
4. Add chili mixture to the mayonnaise, add extra salt if necessary.
5. Serve dressing in a bowl or sauce boat.
6. Wash all the vegetables carefully and disinfect them.
7. Slice cucumber into neat, thin slices, cut tomatoes into wedges, grate yam bean, and slice boiled egg and carrot.
8. Dry lettuce in a clean tea towel.
9. Arrange salad neatly in a flat dish so that all the vegetables can be seen and the colors are well blended.

Stuffed Bean Curd Salad

Ingredients:
2 pieces fried bean curd
¼ yam bean
½ cucumber
4 or 5 lettuce leaves

Method:
1. Clean all the vegetables and drain them in a colander.
2. Shred the yam bean and cucumber finely.
3. Pour boiling water over the bean curd, leave it for a minute and then squeeze out all the water.
4. Cut each piece of bean curd into 2 triangles and slit the cut edge.
5. Stuff the bean curd with the shredded vegetables.
6. Tear lettuce leaves and lay them on a flat dish, arrange left over shredded vegetables on the lettuce and arrange the stuffed bean curd on top.
7. Garnish with a chili flower.

Chili Dressing

Ingredients:
2 red chilies
1 pip garlic
1 tablespoon vinegar
2 teaspoons sugar
¼ teaspoon salt
1 tablespoon tomato sauce

Method:
1. Pound chili, garlic and salt.
2. Mix pounded ingredients with all the other ingredients.
3. Serve the dressing separately with stuffed bean curd salad or any other salad.