Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped red onion
- 2 tbsp. chopped fresh dill
- 2 tbsp. chopped fresh parsley
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- 1 tsp. salt
- 1/2 tsp. black pepper
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes.
2. While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, sour cream, red onion, dill, parsley, Dijon mustard, white wine vinegar, salt, and black pepper.
3. Once the potatoes are cooked, drain them and let them cool for a few minutes.
4. Add the warm potatoes to the mixing bowl with the dressing. Use a rubber spatula to gently fold the potatoes into the dressing until they are well coated.
5. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
6. Before serving, give the potato salad a quick stir and adjust the seasoning if necessary.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boiling water for cooking potatoes
Serving size:
- 6 servings
Nutritional information:
- Calories: 270
- Fat: 19g
- Carbohydrates: 22g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Green onions can be substituted for red onion
- Cider vinegar can be substituted for white wine vinegar
Variations:
- Add chopped hard-boiled eggs for extra protein
- Add crumbled bacon for a smoky flavor
- Add diced pickles for a tangy crunch
Tips and tricks:
- Be sure to let the potatoes cool slightly before adding them to the dressing to prevent the dressing from breaking.
- For a creamier texture, mash some of the potatoes with a fork before adding them to the dressing.
- For a more flavorful potato salad, let it sit in the refrigerator overnight.
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 gently reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter garnished with fresh herbs.
Garnishes:
- Fresh dill or parsley
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
- If the potato salad is too dry, add a little more mayonnaise or sour cream.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
- Höfðingi Potato Salad is a traditional Icelandic dish that is typically served at family gatherings and special occasions.
Flavor profiles:
- Creamy, tangy, and herbaceous
Serving suggestions:
- Serve the potato salad as a side dish or as a main course with a side of crusty bread.
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Region: Icelandic