Ingredients with Measurements:
- 2 pounds of red potatoes, washed and cubed
- 1/2 cup of chopped dill pickles
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are fork-tender. Drain and let cool.
2. In a mixing bowl, combine the chopped dill pickles, fresh dill, red onion, and celery.
3. In a separate bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
4. Add the cooled potatoes to the bowl with the pickle mixture and toss to combine.
5. Pour the dressing over the potato mixture and stir until everything is coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 1 hour and 40 minutes
Temperature:
N/A
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 15g
Carbohydrates: 25g
Protein: 3g
Sodium: 350mg
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold or russet potatoes.
- Dill pickles can be substituted with sweet pickles or bread and butter pickles.
- Red onion can be substituted with white or yellow onion.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for extra flavor.
- Use chopped fresh parsley instead of dill for a different flavor profile.
- Add a splash of pickle juice to the dressing for extra tanginess.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing to prevent it from separating.
- If the salad seems dry after refrigerating, add a little more mayonnaise or sour cream to moisten it up.
- For a creamier texture, mash some of the potatoes with a fork before adding the dressing.
Storage instructions:
Store the 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 for 30 seconds to 1 minute.
Presentation ideas:
Serve the potato salad in a large bowl or on a platter garnished with fresh dill or chopped pickles.
Garnishes:
Fresh dill, chopped pickles, or sliced green onions.
Pairings:
This potato salad pairs well with grilled meats, sandwiches, or as a side dish for a summer barbecue.
Suggested side dishes:
Grilled corn on the cob, coleslaw, or baked beans.
Troubleshooting advice:
If the dressing is too thick, add a little more apple cider vinegar or pickle juice to thin it out.
Food safety advice:
Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
Potato salad is a classic American dish that has been around for over 100 years. It is believed to have originated in Germany and was brought to the United States by immigrants.
Flavor profiles:
This dill pickle potato salad is tangy, creamy, and full of flavor. The dill pickles add a nice crunch and a tangy flavor that pairs well with the creamy dressing.
Serving suggestions:
Serve this potato salad as a side dish for a summer barbecue or as a main dish for a light lunch.
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