Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of caraway seeds
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Wooden spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and caraway seeds.
3. Add the cooled potatoes to the mixing bowl and stir to coat with the dressing.
4. Add the chopped parsley and green onions to the bowl and stir to combine.
5. Season with salt and pepper to taste.
6. Chill the potato salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Red potatoes or Yukon gold potatoes can be used instead of regular potatoes
- Chives can be used instead of green onions
Variations:
- Add chopped hard-boiled eggs for extra protein
- Use bacon bits for added flavor and texture
- Substitute apple cider vinegar for the Dijon mustard for a tangier taste
Tips and tricks:
- Be sure to let the potatoes cool before adding the dressing to prevent it from becoming too runny.
- For a creamier texture, add more mayonnaise or sour cream to the dressing.
- This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- This potato salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on a platter with a sprinkle of chopped parsley on top.
Garnishes:
- Sprinkle with additional caraway seeds or chopped green onions for added flavor and presentation.
Pairings:
- This potato salad pairs well with grilled meats, sandwiches, and other picnic foods.
Suggested side dishes:
- Serve with a side of coleslaw or fresh fruit for a complete meal.
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Be sure to store the potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular dish in many cultures and is often served at picnics and barbecues.
Flavor profiles:
- This potato salad has a creamy and tangy flavor with a subtle hint of caraway seeds.
Serving suggestions:
- Serve as a side dish or as a main course with a side of grilled chicken or fish.
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