Ingredients with Measurements:
- 2 pounds of baby potatoes
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/4 cup of Akvavit (Scandinavian liquor)
- 2 tablespoons of Dijon mustard
- 2 tablespoons of chopped fresh dill
- 1 tablespoon of chopped fresh chives
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 4 hard-boiled eggs, chopped
- 1/4 cup of chopped red onion
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Wash the baby potatoes and place them in a large pot. Cover with water and bring to a boil over high heat. Reduce heat to medium and simmer for 10-15 minutes or until the potatoes are fork-tender.
2. Drain the potatoes and let them cool for a few minutes. Cut them into bite-sized pieces and place them in a large mixing bowl.
3. In a separate mixing bowl, whisk together the mayonnaise, sour cream, Akvavit, Dijon mustard, chopped dill, chopped chives, salt, and black pepper until well combined.
4. Pour the dressing over the potatoes and mix well with a rubber spatula.
5. Add the chopped hard-boiled eggs and chopped red onion to the potato salad and mix gently.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Boiling water for potatoes
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 270
Fat: 17g
Saturated Fat: 4g
Cholesterol: 120mg
Sodium: 450mg
Carbohydrates: 23g
Fiber: 2g
Sugar: 2g
Protein: 6g
Substitutions for ingredients:
- You can substitute Akvavit with vodka or gin.
- You can use regular potatoes instead of baby potatoes.
- You can use green onions instead of red onions.
Variations:
- Add chopped bacon for a smoky flavor.
- Add diced pickles for a tangy flavor.
- Add diced celery for a crunchy texture.
Tips and Tricks:
- Make sure the potatoes are cooked until fork-tender but not mushy.
- Let the potato salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- You can make this potato salad a day ahead and store it in the refrigerator overnight.
Storage Instructions:
Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This potato salad is best served cold, but you can reheat it in the microwave for 30 seconds if desired.
Presentation Ideas:
Serve the potato salad in a large bowl or on a platter. Garnish with fresh dill sprigs and chopped chives.
Garnishes:
Fresh dill sprigs and chopped chives.
Pairings:
This potato salad pairs well with grilled meats, seafood, and vegetables.
Suggested Side Dishes:
- Grilled corn on the cob
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, add more chopped potatoes.
Food Safety Advice:
- Make sure to wash your hands and all utensils before preparing the potato salad.
- Store the potato salad in the refrigerator at all times.
- Discard any leftover potato salad that has been sitting at room temperature for more than 2 hours.
Food History:
Akvavit is a traditional Scandinavian liquor that is flavored with herbs and spices such as caraway, dill, and fennel. It is often served as a digestif after a meal.
Flavor Profiles:
This potato salad has a creamy and tangy flavor with a hint of Akvavit and fresh herbs.
Serving Suggestions:
Serve this potato salad as a side dish at your next barbecue or picnic.
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Region: Scandinavian