Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh chives
- 2 tablespoons of Dijon mustard
- 1 tablespoon of white wine vinegar
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 hard-boiled eggs, chopped
- 1/2 cup of diced celery
- 1/2 cup of diced red onion
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, parsley, chives, Dijon mustard, white wine vinegar, salt, and black pepper.
3. Add the cooled potatoes, chopped hard-boiled eggs, diced celery, and diced red onion to the mixing bowl with the dressing. Use a rubber spatula to gently mix everything together until well coated.
4. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 320
- Fat: 20g
- Carbohydrates: 28g
- Protein: 7g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Green onions can be substituted for chives
- Red wine vinegar can be substituted for white wine vinegar
Variations:
- Add crumbled bacon for a smoky flavor
- Add diced pickles for a tangy flavor
- Use sweet potatoes instead of regular potatoes for a twist on the classic recipe
Tips and tricks:
- Be sure to let the potatoes cool before mixing them with the dressing to prevent the dressing from separating.
- For a creamier texture, mash some of the potatoes before mixing them with the dressing.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on a platter garnished with extra chopped parsley or chives.
Garnishes:
- Chopped parsley or chives
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk to thin it out.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it to prevent bacterial growth.
Food history:
- Potato salad is a classic dish that has been around for centuries. It is believed to have originated in Germany and was brought to America by immigrants in the 19th century.
Flavor profiles:
- Creamy, tangy, and savory
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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Region: German