Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 red onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 green bell pepper, finely chopped
- 1 cup chopped parsley
- 1/2 cup chopped dill
- 1/2 cup olive oil
- 1/4 cup white wine vinegar
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the olive oil, white wine vinegar, salt, and black pepper.
3. Add the cooled potatoes, red onion, red and green bell peppers, parsley, and dill to the mixing bowl. Toss to combine.
4. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 3g
Substitutions for ingredients:
- Red onion can be substituted with white onion or shallots.
- Red and green bell peppers can be substituted with any color bell pepper.
- Parsley and dill can be substituted with any fresh herbs of your choice.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled feta cheese for a tangy flavor.
- Add sliced black olives for a salty flavor.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the mixing bowl to prevent the vegetables from wilting.
- This salad can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the potato salad in a large bowl or on individual plates.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of paprika.
Pairings:
This potato salad pairs well with grilled meats or fish.
Suggested side dishes:
Serve this potato salad with a side of crusty bread or a green salad.
Troubleshooting advice:
If the potato salad is too dry, add more olive oil or white wine vinegar to taste.
Food safety advice:
Be sure to wash all vegetables thoroughly before using them in the recipe.
Food history:
Potato salad is a popular dish in many cultures, including Bosnian cuisine.
Flavor profiles:
This potato salad is tangy and herbaceous with a slight crunch from the bell peppers.
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: Bosnian