Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Wash and halve the baby potatoes. Place them in a large pot and cover with water. Bring to a boil and cook for 10-15 minutes or until tender. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and apple cider vinegar until smooth.
3. Add the chopped dill and green onions to the bowl and mix well.
4. Once the potatoes have cooled, add them to the bowl with the dressing. Use a rubber spatula to gently mix until the potatoes are coated in the dressing.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- N/A
Serving size:
- 6 servings
Nutritional information:
- Calories: 290
- Fat: 19g
- Carbohydrates: 26g
- Protein: 3g
Substitutions for ingredients:
- Greek yogurt can be used in place of sour cream.
- Red potatoes or Yukon gold potatoes can be used in place of baby potatoes.
- Chives can be used in place of green onions.
Variations:
- Add cooked and crumbled bacon to the salad for a smoky flavor.
- Add diced celery for a crunchy texture.
- Use fresh parsley instead of dill for a different flavor profile.
Tips and tricks:
- Make sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming too runny.
- If the dressing is too thick, add a splash of milk or water to thin it out.
- This salad can be made a day ahead of time and stored in the refrigerator until ready to serve.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This 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 additional chopped dill or green onions.
Garnishes:
- Chopped dill
- Chopped green onions
- Crumbled bacon
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too dry, add more dressing.
Food safety advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Food history:
- Potato salad has been a popular dish in the United States since the mid-19th century.
Flavor profiles:
- Creamy
- Tangy
- Herbaceous
Serving suggestions:
- Serve the potato salad chilled as a side dish for a summer barbecue or picnic.
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