Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup cooked bacon bits
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, garlic powder, onion powder, salt, and black pepper.
4. Add the cooked bacon bits and green onions to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and gently fold them into the dressing until well coated.
6. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour 15 minutes
Temperature:
- Refrigerate for at least 1 hour before serving.
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 320
- Fat: 21g
- Carbohydrates: 26g
- Protein: 6g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Yellow mustard can be substituted for Dijon mustard.
- Red onions can be substituted for green onions.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe.
- Add diced celery and red bell pepper for extra crunch.
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding them to the dressing to prevent the dressing from becoming too runny.
- For a smokier flavor, use smoked bacon bits.
- If you prefer a creamier potato salad, add more mayonnaise and sour cream to the dressing.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional bacon bits and green onions.
Garnishes:
- Additional bacon bits
- Green onions
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk to thin it out.
- If the dressing is too runny, add more mayonnaise and sour cream.
Food safety advice:
- Be sure to refrigerate the potato salad for at least 1 hour before serving to prevent bacterial growth.
Food history:
- Potato salad is a classic American dish that dates back to the mid-19th century.
Flavor profiles:
- Creamy, tangy, smoky, and savory.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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