Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 4 hard-boiled eggs, chopped
- 1 large avocado, cubed
- 6 strips of bacon, cooked and crumbled
- 1/2 cup frozen peas, thawed
- 1/2 cup dill pickles, chopped
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Skillet for cooking bacon
Step-by-step instructions:
1. Boil the cubed potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, white wine vinegar, salt, and pepper until well combined.
3. Add the cooled potatoes, chopped hard-boiled eggs, avocado, crumbled bacon, thawed peas, and chopped dill pickles to the mixing bowl. Gently toss to coat everything in the dressing.
4. Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 425
- Total fat: 30g
- Saturated fat: 6g
- Cholesterol: 190mg
- Sodium: 710mg
- Total carbohydrates: 25g
- Dietary fiber: 6g
- Sugars: 3g
- Protein: 14g
Substitutions for ingredients:
- Instead of bacon, you can use turkey bacon or omit it altogether for a vegetarian version.
- You can substitute the dill pickles with sweet pickles or pickled onions.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
Variations:
- Add chopped red onion or scallions for extra flavor.
- Use different types of potatoes such as sweet potatoes or red potatoes.
- Add chopped fresh herbs such as parsley or dill.
Tips and tricks:
- Make sure to let the potatoes cool completely before adding them to the mixing bowl to prevent the dressing from becoming too runny.
- If you're making this salad ahead of time, wait to add the avocado until just before serving to prevent it from turning brown.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional chopped bacon and avocado slices.
Garnishes:
- Additional chopped bacon
- Avocado slices
- Fresh herbs such as parsley or dill
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Caesar salad
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad seems dry, add more mayonnaise or dressing to taste.
Food safety advice:
- Make sure to cook the bacon until it is crispy and fully cooked.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Olivier salad, also known as Russian salad, is a traditional salad that originated in Russia in the 1860s. It typically includes potatoes, vegetables, and mayonnaise.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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