Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cut into small cubes
- 1/2 cup mayonnaise
- 1/4 cup curry ketchup
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, curry ketchup, red onion, parsley, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Add the cooled potatoes to the mixing bowl and toss to coat evenly with the dressing.
4. Cover and refrigerate for at least 1 hour to allow the flavors to meld together.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 260
- Total Fat: 16g
- Saturated Fat: 2g
- Cholesterol: 8mg
- Sodium: 330mg
- Total Carbohydrates: 26g
- Dietary Fiber: 3g
- Sugars: 5g
- Protein: 3g
Substitutions for ingredients:
- Regular ketchup can be used instead of curry ketchup, but the flavor will be different.
- Green onions can be used instead of red onions.
- Cilantro can be used instead of parsley.
Variations:
- Add diced hard-boiled eggs for extra protein.
- Add diced pickles or relish for a tangy twist.
- Add diced bacon for a smoky flavor.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing, or the mayonnaise will melt and become watery.
- For a creamier texture, add more mayonnaise.
- For a spicier flavor, add more curry ketchup.
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, microwave it on high for 1-2 minutes.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional chopped parsley or green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Coleslaw
Troubleshooting advice:
- If the potato salad is too dry, add more dressing.
- If the potato salad is too wet, add more potatoes.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
- Potato salad is a popular dish in many cultures, and its origins can be traced back to Germany in the 1800s.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of curry.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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