Ingredients with Measurements:
- 2 lbs. small red potatoes, washed and cut into bite-sized pieces
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped red onion
- 1/4 cup chopped celery
- 1/4 cup chopped dill pickles
- 1/2 cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Add the chopped parsley, red onion, celery, and dill pickles to the mixing bowl and stir to combine.
4. Add the cooled potatoes to the mixing bowl and toss to coat with the dressing.
5. Cover and refrigerate for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories: 260
- Fat: 17g
- Carbohydrates: 24g
- Protein: 3g
Substitutions for ingredients:
- Red potatoes can be substituted with any other type of potato.
- Fresh parsley can be substituted with dried parsley.
- Dill pickles can be substituted with sweet pickles or relish.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for a smoky flavor.
- Add chopped red bell pepper for a pop of color.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing to prevent the dressing from becoming too runny.
- Adjust the amount of salt and pepper to taste.
- For a creamier texture, add more mayonnaise or Greek yogurt.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold, do not reheat.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional chopped parsley or dill.
Garnishes:
- Chopped parsley or dill.
Pairings:
- Grilled chicken or fish.
- Hamburgers or hot dogs.
- Corn on the cob.
Suggested side dishes:
- Coleslaw.
- Baked beans.
- Grilled vegetables.
Troubleshooting advice:
- If the dressing is too thick, add more mayonnaise or Greek yogurt.
- If the dressing is too runny, add more mustard or vinegar.
Food safety advice:
- Store potato salad in the refrigerator at all times.
- Do not leave potato salad out at room temperature for more than 2 hours.
Food history:
- Potato salad originated in Germany in the 19th century and was brought to the United States by German immigrants.
Flavor profiles:
- Creamy, tangy, and herbaceous.
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
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