Ingredients with Measurements:
- 2 pounds red potatoes, washed and diced into small cubes
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Louisiana Gold Hot Sauce
- 1 tablespoon prepared horseradish
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Mixing spoon
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add diced potatoes and cook until tender, about 10-12 minutes.
2. Drain potatoes and let them cool to room temperature.
3. In a mixing bowl, combine mayonnaise, sour cream, Louisiana Gold Hot Sauce, and prepared horseradish. Mix well.
4. Add diced red onion and chopped parsley to the mixing bowl. Mix well.
5. Add cooled potatoes to the mixing bowl. Mix well.
6. Season with salt and pepper to taste.
7. Chill in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Chill time: 30 minutes
Temperature:
- Boiling water for potatoes
- Refrigerator for chilling
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 230
- Fat: 14g
- Carbohydrates: 23g
- Protein: 3g
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 Greek yogurt or vegan sour cream.
- Louisiana Gold Hot Sauce can be substituted with any hot sauce of your choice.
- Prepared horseradish can be substituted with freshly grated horseradish.
Variations:
- Add diced celery or bell pepper for extra crunch.
- Add crumbled bacon or chopped hard-boiled eggs for extra protein.
- Add diced pickles or capers for extra tanginess.
Tips and tricks:
- Be sure to dice the potatoes into small, bite-sized pieces for easy eating.
- Let the potatoes cool completely before mixing with the dressing to prevent the dressing from becoming too runny.
- Adjust the amount of Louisiana Gold Hot Sauce and prepared horseradish to your desired level of spiciness.
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, but if you prefer it warm, you can microwave it for 30 seconds or heat it in a skillet over medium heat until warmed through.
Presentation ideas:
- Serve in a large bowl or on a platter garnished with additional chopped parsley or sliced green onions.
Garnishes:
- Chopped parsley or sliced green onions
Pairings:
- This potato salad pairs well with grilled meats or seafood.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the potato salad is too runny, add more diced potatoes to absorb the excess liquid.
Food safety advice:
- Be sure to wash your hands and all utensils and surfaces that come into contact with raw potatoes to prevent the spread of bacteria.
- Store leftover potato salad in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular side dish in many cultures, but its origins are unclear. It is believed to have originated in Germany or Austria in the 18th century.
Flavor profiles:
- This potato salad is tangy, spicy, and creamy with a hint of horseradish.
Serving suggestions:
- Serve this potato salad as a side dish at your next barbecue or potluck.
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Taste: Spicy, Tangy, Zesty, Creamy, Horseradishy