Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup chopped red onion
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add diced potatoes and cook until tender, about 10-12 minutes.
2. While the potatoes are cooking, in a mixing bowl, whisk together mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Drain the cooked potatoes and let them cool for a few minutes.
4. Add the cooled potatoes to the mixing bowl with the dressing and toss to coat.
5. Add chopped dill, chives, red onion, and hard-boiled eggs to the mixing bowl and gently mix to combine.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories per serving: 250
- Fat: 16g
- Carbohydrates: 22g
- Protein: 5g
Substitutions for ingredients:
- Greek yogurt can be used instead of sour cream
- Yellow mustard can be used instead of Dijon mustard
- Red wine vinegar can be used instead of apple cider vinegar
Variations:
- Add crispy bacon bits for a smoky flavor
- Add diced pickles for a tangy flavor
- Add diced celery for a crunchy texture
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing to prevent the dressing from separating.
- For a creamier texture, mash some of the potatoes before adding them to the dressing.
- Adjust the amount of salt and pepper to taste.
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 chilled and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on a platter garnished with fresh herbs.
Garnishes:
- Fresh dill sprigs
- Chopped chives
- Sliced hard-boiled eggs
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Coleslaw
Troubleshooting advice:
- If the dressing separates, whisk it back together before adding the potatoes.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
- Koryciński Potato Salad is a traditional Polish dish named after the Korycin village in northeastern Poland.
Flavor profiles:
- Creamy, tangy, and herbaceous
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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Region: Polish