Ingredients with Measurements:
- 8 oz. bresaola, thinly sliced
- 4 medium-sized potatoes, peeled and cubed
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-Step Instructions:
1. In a large pot, boil the cubed potatoes until they are tender. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
3. Add the cooled potatoes, red onion, and parsley to the mixing bowl. Mix well until the potatoes are coated with the dressing.
4. Arrange the thinly sliced bresaola on a serving platter.
5. Spoon the potato salad over the bresaola.
6. Garnish with additional parsley leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Boil potatoes until tender.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 280
- Fat: 13g
- Carbohydrates: 27g
- Protein: 14g
Substitutions for ingredients:
- Bresaola can be substituted with prosciutto or smoked salmon.
- Red onion can be substituted with shallots or green onions.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add chopped hard-boiled eggs to the potato salad for extra protein.
- Substitute the parsley with dill or chives for a different flavor profile.
- Add sliced cherry tomatoes or cucumber to the potato salad for extra freshness.
Tips and Tricks:
- Make the potato salad ahead of time and refrigerate until ready to serve.
- Serve the bresaola and potato salad with a side of crusty bread or crackers.
- Use a mandoline to thinly slice the potatoes for a more delicate texture.
Storage Instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Serve the potato salad cold.
Presentation Ideas:
- Serve the bresaola and potato salad on a wooden board for a rustic presentation.
- Arrange the bresaola in a circular pattern and spoon the potato salad in the center for an elegant presentation.
Garnishes:
- Garnish with additional parsley leaves or chopped chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested Side Dishes:
- Crusty bread or crackers.
Troubleshooting Advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
Food Safety Advice:
- Make sure the potatoes are fully cooked before serving.
Food History:
- Bresaola is a cured meat that originated in Northern Italy.
Flavor Profiles:
- The bresaola is salty and savory, while the potato salad is creamy and tangy.
Serving Suggestions:
- Serve as an appetizer or light lunch.
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Region: Italian