Ingredients with Measurements:
- 4 large potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Baking sheet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Spread the cubed potatoes on a baking sheet and bake for 20-25 minutes or until tender.
3. In a mixing bowl, whisk together mayonnaise, sour cream, green onions, celery, red bell pepper, parsley, Dijon mustard, apple cider vinegar, salt, black pepper, and paprika.
4. Add the baked potatoes to the mixing bowl and stir until the potatoes are coated with the dressing.
5. Chill the potato salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Red onion can be substituted for green onions.
- Yellow bell pepper can be substituted for red bell pepper.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add hard-boiled eggs for a protein boost.
- Add chopped pickles for a tangy twist.
Tips and tricks:
- Be sure to cut the potatoes into evenly sized cubes for even cooking.
- Allow the potatoes to cool slightly before adding them to the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, add more mayonnaise or sour cream.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, but if you prefer it warm, you can heat it in the microwave or on the stove over low heat.
Presentation ideas:
- Serve the potato salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or paprika.
Garnishes:
- Chopped parsley
- Paprika
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the potatoes are too dry, add more dressing.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Store the potato salad in the refrigerator until ready to serve.
Food history:
- Potato salad has been a popular dish in the United States since the 19th century.
Flavor profiles:
- Creamy
- Tangy
- Savory
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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