Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup fried shallots
Special equipment needed:
- Large pot
- Skillet
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Add the cooled potatoes to the bowl and toss until coated with the dressing.
4. Heat a skillet over medium heat and add the fried shallots. Cook until crispy, about 2-3 minutes.
5. Top the potato salad with the fried shallots and serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Boil potatoes until tender
- Cook shallots in skillet over medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 350
- Fat: 22g
- Carbohydrates: 32g
- Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Red potatoes can be used instead of white potatoes
- Red wine vinegar can be used instead of apple cider vinegar
Variations:
- Add chopped hard-boiled eggs for extra protein
- Use bacon bits instead of fried shallots for a different flavor
- Add diced celery and red onion for extra crunch
Tips and tricks:
- Make sure to let the potatoes cool before adding the dressing to prevent it from becoming too runny
- If the dressing is too thick, add a splash of milk to thin it out
- Double the recipe for a larger crowd
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Serve cold or let come to room temperature before serving
Presentation ideas:
- Serve in a large bowl or on individual plates
- Garnish with fresh herbs such as parsley or chives
Garnishes:
- Fresh herbs such as parsley or chives
Pairings:
- Grilled chicken or steak
- Corn on the cob
- Green salad
Suggested side dishes:
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk to thin it out
- If the potatoes are too mushy, reduce the boiling time
Food safety advice:
- Make sure to wash and peel the potatoes before cooking
- Store leftover potato salad in the refrigerator and discard after 3 days
Food history:
- Potato salad is a traditional dish in many cultures, including German and American cuisine
Flavor profiles:
- Creamy, tangy, and crispy
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch
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