Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of white wine vinegar
- 1/4 cup of finely chopped red onion
- 1/4 cup of finely chopped dill pickles
- 1/4 cup of chopped fresh dill
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and white wine vinegar until smooth.
3. Add the chopped red onion, dill pickles, and fresh dill to the bowl and mix well.
4. Add the cooled potatoes to the bowl and gently toss to coat with the dressing.
5. Season with salt and pepper to taste.
6. Chill the potato salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream
- Red wine vinegar can be used instead of white wine vinegar
- Chopped green onions can be used instead of red onion
Variations:
- Add chopped hard-boiled eggs for extra protein
- Add cooked bacon for a smoky flavor
- Add chopped celery for extra crunch
Tips and tricks:
- Be sure to let the potatoes cool completely before adding the dressing to prevent it from becoming too runny.
- Use a waxy potato variety like Yukon Gold or red potatoes for best results.
- This salad can be made a day ahead and stored in the refrigerator until ready to serve.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on a platter garnished with fresh dill sprigs.
Garnishes:
- Fresh dill sprigs
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
Food safety advice:
- Be sure to keep the potato salad refrigerated until ready to serve to prevent bacterial growth.
Food history:
- Dorogobuzhsky Potato Salad is a traditional Russian dish that originated in the town of Dorogobuzh in the Smolensk region.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of dill.
Serving suggestions:
- Serve as a side dish or as a main course with a side of bread.
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Region: Russian