Ingredients with Measurements:
- 2 pounds of potatoes, peeled and diced into bite-sized pieces
- 1/2 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/4 cup of diced red onion
- 1/4 cup of diced celery
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Special equipment needed: None
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until they are tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Add the cooled potatoes, red onion, celery, and parsley to the mixing bowl and gently toss to combine.
5. Taste and adjust seasoning as needed.
6. Cover and refrigerate for at least 1 hour before serving.
Preparation time is 15 minutes and cooking time is 10-12 minutes.
5. Temperature: Boil potatoes in salted water until tender.
Serving size: This recipe serves 6-8 people.
Nutritional information: Each serving contains approximately 250 calories, 15g fat, 25g carbohydrates, 3g fiber, and 3g protein.
Substitutions for ingredients: You can use Greek yogurt instead of mayonnaise for a healthier option. You can also use white vinegar instead of apple cider vinegar.
Variations: You can add hard-boiled eggs, bacon, or pickles for extra flavor.
Tips and tricks:
- Be sure to let the potatoes cool before mixing them with the dressing to prevent the mayonnaise from melting.
- If you prefer a creamier potato salad, you can add more mayonnaise or Greek yogurt.
- For a tangier flavor, add more apple cider vinegar.
Storage instructions: Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions: You can serve this potato salad cold or at room temperature. Do not reheat.
Presentation ideas: Serve in a large bowl or on a platter. Garnish with additional chopped parsley.
Garnishes: Chopped parsley or sliced green onions.
Pairings: This potato salad pairs well with grilled meats, sandwiches, or as a side dish for a picnic or barbecue.
Suggested side dishes: Coleslaw, baked beans, or corn on the cob.
Troubleshooting advice: If the potato salad is too dry, add more mayonnaise or Greek yogurt. If it is too wet, add more diced potatoes.
Food safety advice: Keep the potato salad refrigerated until ready to serve. Do not leave it out at room temperature for more than 2 hours.
Food history: Potato salad is a classic American dish that has been around since the 19th century.
Flavor profiles: This potato salad is creamy, tangy, and slightly sweet.
Serving suggestions: Serve this potato salad as a side dish for a summer barbecue or picnic.
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