If you are reading this it means you have not yet registered. Please take a second to REGISTER (it's FREE). You will then be able to enjoy all the features of CruisingEarth.
Carnival's Potato Salad recipe is a favorite onboard Carnival Cruise Lines' ships. Find hundreds of cruise line recipes here on Cruising Earth!
Carnival Cruise Lines
Carnival Cruise Lines' Potato Salad Recipe
Recipe Cuisine: American
Recipe Category: Side Dishes
Yield: 12 Servings
Prep Time = 0:00Cook Time = 0:00Total Time = 0:00
Awards:
Ingredients:
2 lbs Potatoes
1/2 Celery Bunch
1 Red Onion
1/4 Bunch Of Chives
8 oz Mayonnaise
1 oz Stone Ground Mustard
2 oz Heavy Cream
Salt & Pepper To Taste
Instructions:
Wash the potatoes under cold running water, arrange on a baking tray, sprinkle salt and bake the potatoes at 240 degrees F for 50-60 mins.
Peel the potatoes when warm and cut them into small dices.
Chop celery, onions and chives.
For Dressing, combine mayonnaise, crushed pepper, stone ground mustard and heavy cream.
In a mixing bowl, place the cooked potatoes, prepared sauce, chopped celery, chopped onions, and chopped chives. Salt & cracked black pepper while the potatoes are still warm. Adjust seasoning.
Cool the salad immediately by layering on a tray and refrigerating.
Top with chopped chives. Serve.
Nutrition Facts:
Calories: 10 calories
Additional nutrition information is currently not available.
Video:
Potato Salad Video2016-01-01https://www.cruisingearth.com/images/ship-lines/carnival-cruise-lines/food-recipes/potato-salad.jpghttps://www.cruisingearth.com/info/carnival-cruise-lines/food-recipes/potato-salad/A video is currently not available for this recipe.Carnival Cruise Lines' Potato Salad Recipe
Date Created:2016-01-01 Last Modified:2021-12-13Carnival Cruise Lines, Potato Salad, Side Dishes
This recipe provided to you by: www.cruisingearth.com
This site uses cookies to help personalize content, tailor your experience and to keep you logged in if you register.
By continuing to use this site, you are consenting to our use of cookies.