Ingredients with Measurements:
- 2 lbs baby potatoes
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 tbsp lemon juice
- 1/4 cup chopped fresh dill
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped chives
- 1/4 cup caviar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Wash and scrub the baby potatoes. Cut them into bite-sized pieces and place them in a large pot of salted boiling water. Cook for 10-12 minutes or until tender.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the sour cream, mayonnaise, lemon juice, and chopped dill.
4. Add the chopped red onion, celery, and chives to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and toss gently to coat with the dressing.
6. Fold in the caviar and season with salt and pepper to taste.
7. Cover the potato salad and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 5g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Dill can be substituted with parsley or cilantro.
- Red onion can be substituted with shallots or green onions.
- Caviar can be substituted with smoked salmon or trout roe.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced pickles or capers for a tangy flavor.
- Add cooked bacon for a smoky flavor.
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding the dressing to prevent it from separating.
- Use a rubber spatula to gently fold in the dressing to avoid breaking up the potatoes.
- For a creamier texture, mash some of the potatoes with a fork before adding the dressing.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Potato salad is best served cold, but if you prefer it warm, microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter garnished with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
- Caviar or roe
- Chopped chives
Pairings:
- Serve with grilled meats or seafood for a complete meal.
Suggested side dishes:
- Grilled vegetables
- Green salad
- Crusty bread
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or cream to thin it out.
- If the potato salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Be sure to wash and scrub the potatoes thoroughly before cooking.
- Keep the potato salad refrigerated until ready to serve to prevent bacterial growth.
Food history:
- Potato salad is a traditional dish that originated in Germany and has since become popular all over the world.
Flavor profiles:
- Creamy, tangy, and savory with a hint of brininess from the caviar.
Serving suggestions:
- Serve as a side dish or as a light lunch or dinner.
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