Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup Furmai Marçèt cheese, crumbled
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are tender but not mushy. This should take about 10-15 minutes. Drain the potatoes and let them cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper until well combined.
3. Add the cooled potatoes, Furmai Marçèt cheese, red onion, celery, and parsley to the mixing bowl. Use a rubber spatula to gently fold the ingredients together until everything is evenly coated with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Before serving, give the potato salad a quick stir and adjust the seasoning if necessary. Garnish with additional parsley if desired.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Chilling time: 1 hour
Temperature:
Refrigerate at 40°F or below.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 250
Fat: 14g
Saturated Fat: 4g
Cholesterol: 20mg
Sodium: 280mg
Carbohydrates: 25g
Fiber: 3g
Sugar: 3g
Protein: 7g
Substitutions for ingredients:
- Furmai Marçèt cheese can be substituted with any crumbly cheese such as feta or blue cheese.
- Red onion can be substituted with shallots or green onions.
- Celery can be substituted with diced bell peppers or cucumbers.
Variations:
- Add cooked bacon or ham for a meaty version.
- Add hard-boiled eggs for a protein boost.
- Add pickles or capers for a tangy twist.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming runny.
- For a creamier potato salad, increase the amount of mayonnaise and sour cream.
- For a tangier potato salad, increase the amount of white wine vinegar.
Storage instructions:
Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This potato salad is best served cold and should not be reheated.
Presentation ideas:
Serve the potato salad in a large bowl or on a platter garnished with additional parsley.
Garnishes:
Additional parsley, chopped chives, or crumbled bacon.
Pairings:
This potato salad pairs well with grilled meats or sandwiches.
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the potato salad seems too dry, add more mayonnaise and sour cream.
- If the potato salad seems too runny, add more potatoes or chill in the refrigerator for a longer period of time.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing the potato salad.
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been left at room temperature for more than 2 hours.
Food history:
Furmai Marçèt cheese is a type of Italian cheese that is made from sheep's milk. It has a crumbly texture and a tangy flavor that pairs well with potatoes.
Flavor profiles:
This potato salad has a creamy and tangy dressing that is balanced by the earthy flavor of the potatoes and the sharpness of the Furmai Marçèt cheese.
Serving suggestions:
Serve this potato salad as a side dish at your next barbecue or picnic.
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