Ingredients with Measurements:
- 2 lbs of red potatoes, washed and cubed
- 1/2 cup of Branston pickle
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are fork-tender. Drain and let cool.
2. In a mixing bowl, combine the Branston pickle, mayonnaise, sour cream, Dijon mustard, and chopped parsley. Mix well.
3. Add the cooled potatoes to the mixing bowl and gently toss until the potatoes are coated with the dressing.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Serve chilled
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 250
- Fat: 14g
- Carbohydrates: 28g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of potato for this recipe.
- If you don't have Branston pickle, you can use any type of sweet pickle relish.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add chopped celery or red onion for extra crunch.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing, or the dressing will melt and become watery.
- This potato salad tastes even better the next day, as the flavors have time to meld together.
Storage instructions:
- Store any leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the potato salad in a large bowl, garnished with additional chopped parsley.
Garnishes:
- Chopped parsley
Pairings:
- This potato salad pairs well with grilled meats or sandwiches.
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be sure to refrigerate any leftover potato salad within 2 hours of serving.
Food history:
- Branston pickle is a British condiment made from a variety of diced vegetables, including carrots, onions, and cauliflower, in a vinegar and spice mixture.
Flavor profiles:
- Tangy, creamy, and slightly sweet.
Serving suggestions:
- Serve this potato salad as a side dish at your next barbecue or picnic.
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Region: British