Ingredients with Measurements:
- 1 lb. drywors
- 2 lbs. potatoes
- 1 red onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. dijon mustard
- 1 tbsp. white vinegar
- 1 tsp. sugar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 15-20 minutes. Drain and let cool.
2. While the potatoes are cooking, slice the drywors into bite-sized pieces and set aside.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, white vinegar, sugar, salt, and pepper until well combined.
4. Once the potatoes have cooled, cut them into bite-sized pieces and add them to the mixing bowl with the dressing.
5. Add the diced red onion, red bell pepper, and green bell pepper to the mixing bowl and toss everything together until well coated.
6. Add the sliced drywors to the mixing bowl and gently toss everything together.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15-20 minutes
Temperature:
- N/A
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 375
- Fat: 23g
- Carbohydrates: 33g
- Protein: 10g
Substitutions for ingredients:
- Drywors can be substituted with any other type of sausage.
- Red onion can be substituted with white or yellow onion.
- Red and green bell peppers can be substituted with any other type of bell pepper.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add chopped fresh herbs like parsley or cilantro for extra flavor.
- Use a different type of dressing like ranch or Italian.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing.
- If the dressing is too thick, add a splash of milk or water to thin it out.
- Taste the salad before serving and adjust seasoning as needed.
Storage instructions:
- Store leftovers 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 the salad in a large bowl or on a platter.
- Garnish with chopped fresh herbs or sliced green onions.
Garnishes:
- Chopped fresh herbs like parsley or cilantro.
- Sliced green onions.
Pairings:
- This salad pairs well with grilled meats like steak or chicken.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the salad is too dry, add more dressing or a splash of olive oil.
- If the salad is too wet, drain off any excess liquid.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the salad.
- Store leftovers in the refrigerator and discard any leftovers that have been sitting out for more than 2 hours.
Food history:
- Drywors is a type of South African sausage that is made from beef or game meat and is dried for several days.
Flavor profiles:
- Savory, tangy, and slightly sweet.
Serving suggestions:
- Serve the salad as a side dish at a barbecue or picnic.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: South African