Ingredients with Measurements:
- 2 pounds of red potatoes, washed and diced into bite-sized pieces
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/4 cup of chopped dill pickles
- 2 hard-boiled eggs, chopped
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add diced potatoes and cook for 10-12 minutes or until tender. Drain and let cool.
2. In a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Add chopped red onion, celery, dill pickles, hard-boiled eggs, and parsley to the mixing bowl. Stir to combine.
4. Add cooled potatoes to the mixing bowl and gently fold until the potatoes are evenly coated with the dressing.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Fat per serving: 19g
- Carbohydrates per serving: 23g
- Protein per serving: 5g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold potatoes or russet potatoes.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dill pickles can be substituted with sweet pickles or relish.
Variations:
- Add cooked and crumbled bacon for a smoky flavor.
- Add chopped green onions for a pop of color and flavor.
- Add a tablespoon of honey for a touch of sweetness.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, mash some of the potatoes before adding them to the dressing.
- Adjust the amount of salt and pepper to taste.
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, you can reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- 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 is too thick, add a tablespoon of milk or water to thin it out.
- If the dressing is too runny, add more mayonnaise or sour cream to thicken it.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Keep the potato salad refrigerated until ready to serve.
Food history:
- Potato salad is a popular dish in many cultures, with variations found all over the world. It is believed to have originated in Germany in the 18th century.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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