Ingredients with Measurements:
- 2 pounds red potatoes, washed and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- Salt and pepper to taste
- 2 green onions, thinly sliced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, cover the cubed potatoes with cold water and bring to a boil over high heat. Reduce the heat to medium and cook until the potatoes are tender, about 10-12 minutes.
2. While the potatoes are cooking, in a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, hot sauce, garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper.
3. Drain the cooked potatoes and let them cool for a few minutes.
4. Add the cooked potatoes, green onions, jalapeño pepper, and cilantro to the mixing bowl with the dressing. Use a rubber spatula to gently fold everything together until the potatoes are coated in the dressing.
5. Taste and adjust the seasoning as needed.
6. Cover and refrigerate the potato salad for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 18g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 2g
- Sugar: 2g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon Gold or Russet potatoes.
- Mayonnaise can be substituted with Greek yogurt or vegan mayonnaise.
- Sour cream can be substituted with plain Greek yogurt or vegan sour cream.
- Dijon mustard can be substituted with yellow mustard.
- Hot sauce can be substituted with cayenne pepper or chili flakes.
- Green onions can be substituted with chives or red onions.
- Jalapeño pepper can be substituted with serrano pepper or red pepper flakes.
- Cilantro can be substituted with parsley or basil.
Variations:
- Add diced bacon or ham for a meatier version.
- Add diced hard-boiled eggs for a creamier version.
- Add diced pickles or capers for a tangier version.
- Add diced roasted red peppers or sun-dried tomatoes for a sweeter version.
Tips and tricks:
- Make sure to not overcook the potatoes, or they will turn mushy.
- Let the potato salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, drain off excess liquid or add more potatoes.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a large bowl or individual bowls.
- Garnish with extra cilantro or green onions.
Garnishes:
- Extra cilantro or green onions.
Pairings:
- Grilled chicken or steak.
- Corn on the cob.
- Coleslaw.
Suggested side dishes:
- Grilled vegetables.
- Baked beans.
- Garlic bread.
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, drain off excess liquid or add more potatoes.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Keep the potato salad refrigerated until ready to serve.
- Do not leave the potato salad at room temperature for more than 2 hours.
Food history:
- Potato salad is a traditional dish that originated in Germany and has since spread throughout the world. It is typically made with boiled potatoes, mayonnaise, and other ingredients such as celery, onions, and pickles.
Flavor profiles:
- Spicy, tangy, and creamy.
Serving suggestions:
- Serve as a side dish at a barbecue or picnic.
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