Ingredients with Measurements:
- 2 lbs. small red potatoes, washed and quartered
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup diced red onion
- 1/4 cup diced celery
- 2 tbsp. diced habanero pepper
- 2 tbsp. chopped fresh cilantro
- 1 tbsp. lime juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a large pot, boil the potatoes until they are tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the mayonnaise, sour cream, red onion, celery, habanero pepper, cilantro, lime juice, salt, and pepper.
3. Add the cooled potatoes to the mixing bowl and toss to coat with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 17g
- Carbohydrates: 22g
- Protein: 3g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon Gold or Russet potatoes.
- Greek yogurt can be substituted for sour cream.
- Red onion can be substituted with white onion or shallots.
- Habanero pepper can be substituted with jalapeno pepper or serrano pepper.
Variations:
- Add chopped bacon or hard-boiled eggs for extra flavor.
- Use different herbs like parsley or dill instead of cilantro.
- Add diced bell peppers or corn for more texture.
Tips and tricks:
- Be careful when handling habanero peppers as they are very spicy. Wear gloves or wash your hands thoroughly after handling.
- Let the potato salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- Adjust the amount of habanero pepper to your desired level of spiciness.
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 microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on individual plates.
- Garnish with extra cilantro or sliced jalapeno peppers.
Garnishes:
- Chopped cilantro
- Sliced jalapeno peppers
Pairings:
- Grilled chicken or steak
- Corn on the cob
- Watermelon slices
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Garlic bread
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too spicy, add more mayonnaise or sour cream to tone down the heat.
Food safety advice:
- Keep the potato salad refrigerated until ready to serve.
- Do not leave the potato salad out at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular dish in many cultures around the world. It is believed to have originated in Germany in the 18th century.
Flavor profiles:
- Spicy, tangy, and creamy
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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