Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of white vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of chopped celery
- 1/4 cup of chopped red onion
- 2 hard-boiled eggs, chopped
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Place the cubed potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white vinegar, salt, and black pepper until smooth.
4. Add the chopped celery, red onion, hard-boiled eggs, and parsley to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and gently fold them into the dressing mixture until evenly coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Room temperature for cooling the potatoes
- Refrigerate for at least 1 hour before serving
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 350
- Fat: 25g
- Carbohydrates: 27g
- Protein: 5g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Yellow mustard can be substituted for Dijon mustard
- Green onions can be substituted for red onion
Variations:
- Add bacon bits for a smoky flavor
- Add diced pickles for a tangy flavor
- Add diced bell peppers for a crunchy texture
Tips and tricks:
- Be sure to cool the potatoes to room temperature before adding them to the dressing mixture to prevent the dressing from separating.
- For a creamier texture, add more mayonnaise or sour cream to the dressing mixture.
- For a tangier flavor, add more vinegar to the dressing mixture.
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 and should not be reheated.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or sliced hard-boiled eggs.
Garnishes:
- Chopped parsley
- Sliced hard-boiled eggs
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
Troubleshooting advice:
- If the dressing separates, whisk it back together before adding the potatoes.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it to prevent bacterial growth.
Food history:
- Potato salad is a popular dish in many cultures, with variations found in German, American, and Russian cuisine.
Flavor profiles:
- Creamy, tangy, and slightly sweet
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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