Ingredients with Measurements:
- 1 pound baby potatoes, halved
- 2 cups miner's lettuce, washed and dried
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh chives
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes.
2. While the potatoes are cooking, prepare the dressing. In a mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, apple cider vinegar, salt, and pepper.
3. Once the potatoes are cooked, drain them and let them cool for a few minutes.
4. In a large mixing bowl, combine the cooked potatoes, miner's lettuce, chopped red onion, fresh dill, and fresh chives.
5. Pour the dressing over the salad and toss to combine.
6. Serve immediately or chill in the refrigerator until ready to serve.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 210
- Fat: 13g
- Carbohydrates: 20g
- Protein: 3g
- Fiber: 2g
Substitutions for ingredients:
- Baby potatoes can be substituted with any type of potato.
- Miner's lettuce can be substituted with any type of lettuce or leafy green.
- Red onion can be substituted with shallots or green onions.
- Fresh dill and chives can be substituted with any fresh herbs.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for extra flavor.
- Substitute the mayonnaise and sour cream with Greek yogurt for a healthier option.
Tips and tricks:
- Be sure to not overcook the potatoes to prevent them from becoming mushy.
- Let the potatoes cool for a few minutes before adding them to the salad to prevent wilting of the greens.
- The dressing can be made ahead of time and stored in the refrigerator until ready to use.
Storage instructions:
- Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served chilled and does not need to be reheated.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with additional fresh herbs or chopped nuts.
Garnishes:
- Fresh herbs
- Chopped nuts
Pairings:
- Grilled chicken or fish
- Crusty bread
Suggested side dishes:
- Roasted vegetables
- Grilled corn on the cob
Troubleshooting advice:
- If the salad is too dry, add more dressing.
- If the salad is too wet, add more greens.
Food safety advice:
- Be sure to wash all produce thoroughly before using.
- Store any leftover salad in the refrigerator and discard after 3 days.
Food history:
- Miner's lettuce is a wild edible green that was commonly eaten by miners during the California Gold Rush in the mid-1800s.
Flavor profiles:
- The salad has a creamy and tangy dressing with a fresh and slightly nutty flavor from the miner's lettuce.
Serving suggestions:
- Serve as a side dish or as a light lunch.
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