Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 2 tbsp. whole grain mustard
- 2 tbsp. chopped fresh dill
- 1/4 cup chopped red onion
- 2 tbsp. apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the potatoes and cook until 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, Dijon mustard, whole grain mustard, chopped dill, chopped red onion, apple cider vinegar, salt, and pepper.
4. Add the cooked potatoes to the mixing bowl and toss until they are well coated with the mustard-dill dressing.
5. 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
- Total time: 1 hour 15 minutes
5. Temperature:
- Boiling water for potatoes
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 238
- Fat: 15g
- Carbohydrates: 23g
- Protein: 3g
- Fiber: 3g
- Sugar: 2g
Substitutions for ingredients:
- Greek yogurt can be used instead of mayonnaise
- Yellow mustard can be used instead of Dijon mustard
- Chopped parsley can be used instead of dill
- White wine vinegar can be used instead of apple cider vinegar
Variations:
- Add chopped celery or pickles for extra crunch
- Add crumbled bacon for a smoky flavor
- Use sweet potatoes instead of baby potatoes for a twist on the classic recipe
Tips and tricks:
- Be sure to let the potatoes cool slightly before adding the dressing to prevent the mayonnaise from melting.
- For a creamier texture, mash some of the potatoes with a fork before adding the dressing.
- Adjust the amount of mustard and dill to your taste preference.
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 reheat it in the microwave or on the stovetop.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped dill or parsley.
Garnishes:
- Chopped dill or parsley
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested side dishes:
- Corn on the cob
- Coleslaw
- Baked beans
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or mustard.
- If the potato salad is too wet, drain some of the excess dressing.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it to prevent bacterial growth.
Food history:
- Potato salad is a classic dish that originated in Germany and has since become a popular side dish in many countries.
Flavor profiles:
- Tangy, creamy, and herbaceous
Serving suggestions:
- Serve the potato salad chilled as a side dish at a summer barbecue or picnic.
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