Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and cubed
- 1/2 lb bologna, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp Dijon mustard
- 1 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped green onions
- 1/4 cup chopped fresh parsley
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and black pepper.
3. Add the cooled potatoes, diced bologna, chopped green onions, chopped parsley, and chopped hard-boiled eggs to the mixing bowl. Use a rubber spatula to gently fold the ingredients together until everything is evenly coated with the dressing.
4. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. When ready to serve, give the potato salad a quick stir and transfer it to a serving dish.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Temperature:
Refrigerate for at least 1 hour before serving.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Carbohydrates per serving: 17g
Protein per serving: 13g
Substitutions for ingredients:
- You can use any type of cooked sausage instead of bologna.
- Greek yogurt can be substituted for sour cream.
- Red wine vinegar or apple cider vinegar can be used instead of white vinegar.
Variations:
- Add diced pickles or olives for extra flavor.
- Use different herbs such as dill or chives instead of parsley.
- Add a pinch of smoked paprika for a smoky flavor.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from separating.
- For a creamier texture, add more mayonnaise or sour cream.
- This salad can be made a day ahead of time and stored in the refrigerator until ready to serve.
Storage instructions:
Store any leftover potato 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 potato salad in a large bowl or on a platter garnished with additional chopped parsley or green onions.
Garnishes:
- Chopped fresh herbs such as parsley or chives
- Sliced hard-boiled eggs
- Diced pickles or olives
Pairings:
- Grilled chicken or steak
- Corn on the cob
- Baked beans
Suggested side dishes:
- Coleslaw
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Be sure to refrigerate the salad for at least 1 hour before serving to prevent bacterial growth.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
Potato salad is a popular dish in many cultures around the world. It is believed to have originated in Germany in the 18th century and was brought to the United States by German immigrants.
Flavor profiles:
This potato salad is creamy and tangy with a savory flavor from the bologna.
Serving suggestions:
Serve this potato salad as a side dish at a barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A