Ingredients with Measurements:
- 2 pounds of potatoes, peeled and diced
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped green onions
- 1/4 cup of chopped fresh parsley
- 2 hard-boiled eggs, chopped
- 1/4 cup of chopped celery
- 1/4 cup of chopped red bell pepper
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until they are tender, about 10-12 minutes.
2. Drain the potatoes and let them cool for a few minutes.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
4. Add the chopped green onions, parsley, hard-boiled eggs, celery, and red bell pepper 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 they are 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:
- Boil the potatoes in a pot of boiling water until they are tender.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 22g
- Protein: 5g
Substitutions for ingredients:
- You can substitute Greek yogurt for the sour cream.
- You can use red potatoes instead of white potatoes.
Variations:
- Add bacon bits for a smoky flavor.
- Use different herbs such as dill or chives for a different flavor profile.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing mixture.
- You can make this potato salad a day ahead of time and let it chill in the refrigerator overnight.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
Garnishes:
- Garnish with additional chopped parsley or green onions.
Pairings:
- This potato salad pairs well with grilled meats or sandwiches.
Suggested side dishes:
- Serve this potato salad with a side of coleslaw or corn on the cob.
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it.
Food history:
- Potato salad is a popular dish in many cultures, with variations found all over the world.
Flavor profiles:
- This potato salad has a creamy and tangy flavor with a slight crunch from the celery and bell pepper.
Serving suggestions:
- Serve this potato salad as a side dish at a barbecue or potluck.
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