Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Khrenovina (Russian horseradish vodka)
- 1/4 cup chopped fresh dill
- 1/4 cup chopped green onions
- 1/4 tsp. salt
- 1/4 tsp. black pepper
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 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Khrenovina, dill, green onions, salt, and black pepper until well combined.
3. Add the cooled potatoes to the bowl and gently fold them into the dressing until evenly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
5. Serve chilled and garnish with additional chopped dill and green onions, if desired.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- If Khrenovina is not available, substitute with 2 tbsp. of prepared horseradish.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Substitute the dill with parsley or cilantro for a different flavor profile.
- Add diced pickles or capers for a tangy twist.
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, add more mayonnaise and sour cream to the dressing.
- Adjust the amount of Khrenovina to your liking, depending on how spicy you prefer your potato salad.
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 should not be reheated.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter for a family-style meal.
- Garnish with additional chopped dill and green onions for a pop of color.
Garnishes:
- Chopped dill and green onions
Pairings:
- This potato salad pairs well with grilled meats or fish.
Suggested side dishes:
- Grilled vegetables or a mixed green salad
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
- If the dressing is too runny, add more mayonnaise and sour cream to thicken it up.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
- Khrenovina is a traditional Russian spirit made from horseradish and vodka.
Flavor profiles:
- Creamy, tangy, and slightly spicy
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch.
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