Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/4 cup chopped fresh parsley
- 1/4 cup white wine vinegar
- 1/4 cup vegetable oil
- 1 tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the white wine vinegar, vegetable oil, Dijon mustard, salt, and black pepper.
3. Add the cooled potatoes, celery, red onion, and parsley to the bowl and toss to combine.
4. Gently fold in the chopped hard-boiled eggs.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Boil potatoes in salted water until tender.
Serving size:
- 6 servings
Nutritional information:
- Calories: 220
- Fat: 11g
- Carbohydrates: 26g
- Protein: 5g
Substitutions for ingredients:
- Red wine vinegar can be substituted for white wine vinegar.
- Olive oil can be substituted for vegetable oil.
- Green onions can be substituted for red onion.
Variations:
- Add cooked bacon or ham for a meatier version.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
- Add diced pickles for a tangy flavor.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing to prevent the dressing from becoming too thin.
- For a creamier version, add a dollop of sour cream or Greek yogurt to the dressing.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a large bowl or on individual plates.
Garnishes:
- Sprinkle with additional chopped parsley or chives.
Pairings:
- Serve with grilled chicken or fish.
Suggested side dishes:
- Green salad or roasted vegetables.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water or more vinegar to thin it out.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after serving to prevent bacterial growth.
Food history:
- Nieheimer Potato Salad is a traditional German dish that originated in the town of Nieheim in the state of North Rhine-Westphalia.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve as a side dish at a barbecue or picnic.
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