Ingredients with Measurements:
- 1 lb. baby potatoes
- 1/2 cup crumbled kopanisti peyniri cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup olive oil
- 2 tbsp. red wine vinegar
- 1 tsp. dijon mustard
- 1 garlic clove, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Wash and scrub the baby potatoes. Cut them into halves or quarters, depending on their size.
2. In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are tender. Drain and let them cool.
3. In a mixing bowl, whisk together the olive oil, red wine vinegar, dijon mustard, minced garlic, salt, and pepper.
4. Add the chopped parsley, dill, and chives to the dressing and mix well.
5. Add the cooled potatoes to the mixing bowl and toss them with the dressing until they are well coated.
6. Add the crumbled kopanisti peyniri cheese to the salad and gently mix it in.
7. Serve the salad immediately or refrigerate it until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 10-12 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 210
Fat: 14g
Carbohydrates: 18g
Protein: 5g
Fiber: 2g
Sugar: 1g
Sodium: 210mg
Substitutions for ingredients:
- Baby potatoes can be substituted with regular potatoes or sweet potatoes.
- Kopanisti peyniri cheese can be substituted with feta cheese or goat cheese.
- Fresh parsley, dill, and chives can be substituted with other fresh herbs like basil, thyme, or cilantro.
- Red wine vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Dijon mustard can be substituted with whole grain mustard or honey mustard.
Variations:
- Add chopped red onion or shallots for extra flavor.
- Add chopped celery or cucumbers for extra crunch.
- Add cooked bacon or pancetta for extra protein.
- Add roasted red peppers or sun-dried tomatoes for extra sweetness.
Tips and tricks:
- Make sure to not overcook the potatoes, as they will become mushy and not hold their shape in the salad.
- Let the potatoes cool completely before adding the dressing, as hot potatoes will absorb too much of the dressing and become soggy.
- Use a good quality olive oil for the dressing, as it will enhance the flavor of the salad.
- Adjust the amount of salt and pepper to your taste preference.
Storage instructions:
Refrigerate the salad in an airtight container for up to 3 days.
Reheating instructions:
N/A
Presentation ideas:
Serve the salad in a large bowl or on a platter, garnished with extra fresh herbs.
Garnishes:
Garnish the salad with extra crumbled kopanisti peyniri cheese and chopped fresh herbs.
Pairings:
This salad pairs well with grilled meats, seafood, or vegetables.
Suggested side dishes:
Serve this salad with crusty bread or pita bread.
Troubleshooting advice:
If the salad is too dry, add more olive oil or red wine vinegar to the dressing. If the salad is too wet, drain off any excess dressing before serving.
Food safety advice:
Make sure to wash and scrub the potatoes thoroughly before cooking. Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
Kopanisti peyniri is a traditional Greek cheese made from sheep's milk. It has a tangy and spicy flavor and is often used in salads and dips.
Flavor profiles:
This salad has a tangy and herbaceous flavor, with a creamy and salty texture from the kopanisti peyniri cheese.
Serving suggestions:
Serve this salad as a side dish or as a light lunch or dinner option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Tangy, Savory, Creamy, Salty, Herbaceous