Ingredients with Measurements:
- 4 medium-sized potatoes, peeled and diced
- 1/2 cup mixed pickle, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Boil the diced potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the mixed pickle, red onion, and celery.
3. In a separate bowl, whisk together the mayonnaise, Dijon mustard, and apple cider vinegar.
4. Add the cooled potatoes to the mixing bowl with the pickle mixture and pour the dressing over the top. Toss to combine.
5. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 12g
- Carbohydrates: 23g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of pickle you prefer, such as dill or bread and butter.
- If you don't have apple cider vinegar, you can use white wine vinegar or lemon juice.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Use sweet potatoes instead of regular potatoes for a different flavor.
- Add chopped fresh herbs, such as parsley or dill, for extra flavor.
Tips and tricks:
- Make sure to let the potatoes cool completely before adding the dressing, or the mayonnaise will melt and become runny.
- You can make this salad ahead of time and store it in the refrigerator until ready to serve.
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 cold, so there is no need to reheat it.
Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
Garnishes:
- Garnish with chopped fresh herbs, such as parsley or dill.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve this salad with a side of crusty bread or crackers.
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or a splash of apple cider vinegar.
Food safety advice:
- Make sure to wash your hands and any utensils or surfaces that come into contact with raw potatoes.
Food history:
- Pickling has been used as a method of preserving food for centuries, and pickled vegetables have been a staple in many cultures around the world.
Flavor profiles:
- This salad is tangy and slightly sweet from the mixed pickle, with a creamy and savory dressing.
Serving suggestions:
- Serve this salad as a side dish at a summer barbecue or picnic.
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