Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup green olives, sliced
- 1/2 cup mayonnaise
- 1/4 cup white vinegar
- 2 tbsp. Dijon mustard
- 1 tsp. paprika
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, combine the cooled potatoes, diced red onion, diced red and green bell peppers, and sliced green olives.
3. In a separate mixing bowl, whisk together the mayonnaise, white vinegar, Dijon mustard, paprika, salt, and pepper until well combined.
4. Pour the dressing over the potato mixture and stir until everything is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 3g
Sodium: 350mg
Substitutions for ingredients:
- Red onion can be substituted with white onion or shallots.
- Red and green bell peppers can be substituted with any color of bell peppers.
- Green olives can be substituted with black olives or capers.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- White vinegar can be substituted with apple cider vinegar or lemon juice.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced celery for extra crunch.
- Add chopped fresh herbs like parsley, dill, or chives for extra flavor.
- Add crumbled bacon or diced ham for a meatier version.
- Add a splash of hot sauce for a spicy kick.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing to prevent it from separating.
- Use a rubber spatula to gently fold the dressing into the potato mixture to avoid breaking up the potatoes.
- Adjust the amount of salt and pepper to your taste preference.
- For a creamier texture, add more mayonnaise or Greek yogurt.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with fresh herbs or sliced green onions.
Garnishes:
- Fresh herbs like parsley, dill, or chives.
- Sliced green onions.
Pairings:
- Grilled meats like chicken, steak, or pork.
- Fish or seafood dishes.
- Sandwiches or burgers.
Suggested side dishes:
- Grilled vegetables like zucchini, eggplant, or bell peppers.
- Green salad with vinaigrette dressing.
- Garlic bread or dinner rolls.
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the potato salad is too dry, add more mayonnaise or Greek yogurt.
Food safety advice:
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been sitting at room temperature for more than 2 hours.
Food history:
- Chubut is a province in Argentina known for its potato production. This potato salad recipe is a popular dish in the region.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the potato salad as a side dish or as a main course for a light lunch.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentina
Taste: Tangy, Savory, Herbaceous, Creamy, Zesty