Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh dill
- 2 tbsp. Dijon mustard
- 2 tbsp. white wine vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped pickles
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, boil the potatoes until they are fork-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, dill, mustard, vinegar, salt, and pepper.
4. Add the cooled potatoes, red onion, celery, and pickles to the mixing bowl and toss until everything is evenly coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boil potatoes until fork-tender
- Refrigerate salad before serving
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Fresh parsley can be substituted for dill
- Red wine vinegar can be substituted for white wine vinegar
- Yellow onion can be substituted for red onion
- Sweet pickles can be substituted for dill pickles
Variations:
- Add cooked bacon for a smoky flavor
- Add hard-boiled eggs for extra protein
- Use sweet potatoes instead of regular potatoes for a healthier option
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding them to the mixing bowl to prevent the dressing from separating.
- For a creamier salad, add more mayonnaise and sour cream.
- For a tangier salad, add more vinegar and mustard.
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, 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.
- Garnish with extra dill or parsley.
Garnishes:
- Fresh dill or parsley
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Corn on the cob
- Baked beans
- 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 mayonnaise and sour cream.
Food safety advice:
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been sitting at room temperature for more than 2 hours.
Food history:
- Potato salad is a traditional dish in many cultures, including 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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Region: Bulgarian