Ingredients with Measurements:
- 4 large potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 2 tablespoons chopped fresh parsley
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Special Equipment Needed:
- Large pot
- Colander
- Large bowl
- Whisk
Step-by-Step Instructions:
1. Place the potatoes in a large pot and fill with enough cold water to cover the potatoes. Bring to a boil over high heat, then reduce the heat to medium-low and simmer for 10-15 minutes, or until the potatoes are fork-tender.
2. Drain the potatoes in a colander and let cool for 10 minutes.
3. In a large bowl, whisk together the mayonnaise, yogurt, mustard, vinegar, celery, onion, parsley, sugar, salt, and pepper.
4. Add the cooled potatoes to the bowl and gently stir to combine.
5. Cover and refrigerate for at least 1 hour before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 10-15 minutes
Temperature: Refrigerate for at least 1 hour
Serving Size: 4-6
Nutritional Information: Calories: 250, Fat: 16g, Saturated Fat: 2.5g, Cholesterol: 10mg, Sodium: 380mg, Carbohydrates: 24g, Fiber: 3g, Protein: 4g
Substitutions for Ingredients
- Mayonnaise: You can substitute with vegan mayonnaise or a combination of olive oil and lemon juice.
- Greek Yogurt: You can substitute with sour cream or plain yogurt.
- Celery: You can substitute with diced bell pepper or cucumber.
- Red Onion: You can substitute with green onion or shallots.
Variations:
- Add 1/2 cup of cooked bacon or ham for a heartier salad.
- Add 1/2 cup of diced dill pickles for a tangy flavor.
- Add 1/2 cup of diced hard-boiled eggs for a protein boost.
Tips and Tricks:
- Make sure to dice the potatoes into small, even pieces for even cooking.
- If you don't have Greek yogurt, you can use sour cream or plain yogurt.
- You can add any other vegetables or proteins to the salad to make it your own.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop over low heat until warmed through.
Presentation Ideas:
Serve the potato salad in a large bowl with a sprinkle of fresh parsley or chives on top.
Garnishes:
Fresh parsley, chives, or dill.
Pairings:
This potato salad pairs well with grilled meats, sandwiches, or salads.
Suggested Side Dishes:
Grilled vegetables, roasted potatoes, or a green salad.
Troubleshooting Advice:
If the potato salad is too dry, add a bit more mayonnaise or yogurt. If it is too wet, add a bit more diced potatoes.
Food Safety Advice:
Make sure to store the potato salad in the refrigerator and consume within 3 days.
Food History:
Potato salad has been a popular side dish in Europe since the 18th century. It has since become a staple in many cultures around the world.
Flavor Profiles:
This potato salad has a creamy and tangy flavor with a hint of sweetness from the sugar.
Serving Suggestions:
This potato salad is perfect for picnics, potlucks, or barbecues.
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