Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped green onions
- 2 hard-boiled eggs, chopped
- 1/4 cup chopped celery
- 1/4 cup chopped dill pickles
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, bring water to a boil. Add the cubed potatoes and cook until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, sugar, salt, and black pepper.
4. Add the chopped green onions, hard-boiled eggs, celery, and dill pickles to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and gently fold them into the dressing mixture until fully coated.
6. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 22g
- Protein: 4g
- Fiber: 2g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Yellow mustard can be substituted for Dijon mustard.
- Red wine vinegar can be substituted for apple cider vinegar.
- Sweet relish can be substituted for dill pickles.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped fresh herbs like parsley, dill, or chives for extra flavor.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding them to the dressing mixture to prevent the dressing from separating.
- For a creamier texture, mash some of the potatoes with a fork before adding them to the dressing mixture.
- Adjust the seasoning to taste by adding more salt, pepper, or sugar as needed.
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 individual ramekins.
- Garnish with additional chopped green onions or fresh herbs.
Garnishes:
- Chopped green onions
- Fresh herbs like parsley, dill, or chives
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Corn on the cob
- Coleslaw
Suggested side dishes:
- Baked beans
- Macaroni and cheese
- Grilled vegetables
Troubleshooting advice:
- If the dressing separates, try whisking it vigorously or adding a little more mayonnaise or sour cream to bring it back together.
Food safety advice:
- Be sure to store the potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Joe Frogger was a sailor from Marblehead, Massachusetts who is said to have invented the famous molasses cookie that bears his name. This potato salad recipe is inspired by the flavors of New England cuisine.
Flavor profiles:
- Creamy, tangy, and slightly sweet with a hint of crunch from the celery and pickles.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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