Ingredients with Measurements:
- 2 pounds baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled
- 1 jalapeño pepper, seeded and finely chopped
- 2 green onions, thinly sliced
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, garlic powder, onion powder, salt, and black pepper.
3. Add the cooked and cooled potatoes, crumbled bacon, chopped jalapeño pepper, and sliced green onions to the mixing bowl. Toss until everything is evenly coated.
4. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 6 servings
Nutritional information:
- Calories: 275
- Fat: 19g
- Carbohydrates: 21g
- Protein: 5g
- Fiber: 2g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Red potatoes or Yukon gold potatoes can be used instead of baby potatoes
- Turkey bacon can be used instead of regular bacon
- Serrano pepper can be used instead of jalapeño pepper
Variations:
- Add diced red bell pepper for extra crunch and color
- Use smoked paprika instead of black pepper for a smoky flavor
- Add chopped fresh cilantro for a Mexican twist
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the mixing bowl to prevent the dressing from becoming runny.
- For a creamier texture, mash some of the potatoes with a fork before adding them to the mixing bowl.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This dish is best served cold, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve in a large bowl or on a platter garnished with fresh jalapeño slices and bacon crumbles.
Garnishes:
- Fresh jalapeño slices
- Bacon crumbles
- Chopped green onions
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the dressing is too thin, add more mayonnaise or sour cream to thicken it up.
Food safety advice:
- Be sure to wash your hands and all utensils thoroughly before preparing this dish.
- Store leftovers in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Potato salad is a classic American dish that has been around since the early 1900s.
Flavor profiles:
- Creamy, tangy, smoky, spicy
Serving suggestions:
- Serve cold as a side dish at a summer barbecue or picnic.
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