Ingredients with Measurements:
- 1 pound baby potatoes, halved
- 4 large eggs, hard-boiled and peeled
- 1/2 cup apple cider vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped red onion
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Jar with lid
Step-by-step instructions:
1. In a large pot, bring salted water to a boil. Add the halved baby potatoes and cook until tender, about 10-12 minutes. Drain and set aside to cool.
2. In a mixing bowl, whisk together the apple cider vinegar, olive oil, Dijon mustard, honey, salt, and black pepper.
3. Once the potatoes have cooled, add them to the mixing bowl with the dressing. Toss to coat.
4. Add the chopped parsley and red onion to the mixing bowl and toss again.
5. Slice the hard-boiled eggs into quarters and add them to the mixing bowl. Gently toss to combine.
6. Transfer the potato salad to a jar with a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 215
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 94mg
Sodium: 365mg
Total Carbohydrates: 22g
Dietary Fiber: 3g
Sugar: 6g
Protein: 6g
Substitutions for ingredients:
- White wine vinegar or red wine vinegar can be used instead of apple cider vinegar.
- Canola oil or vegetable oil can be used instead of olive oil.
- Grainy mustard or yellow mustard can be used instead of Dijon mustard.
- Maple syrup or agave nectar can be used instead of honey.
- Green onions or shallots can be used instead of red onion.
Variations:
- Add diced celery or pickles for extra crunch.
- Use sweet potatoes or yams instead of baby potatoes.
- Add crumbled bacon or chopped ham for extra protein.
- Use quail eggs instead of chicken eggs for a unique twist.
Tips and tricks:
- Be sure to rinse the potatoes under cold water after boiling to stop the cooking process and prevent them from becoming too soft.
- Use a jar with a tight-fitting lid to shake the potato salad and evenly distribute the dressing.
- For a creamier potato salad, add a dollop of mayonnaise or Greek yogurt to the dressing.
Storage instructions:
Store the pickled egg and 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, microwave it for 30 seconds to 1 minute.
Presentation ideas:
Serve the pickled egg and potato salad in a clear glass bowl to show off the colorful ingredients.
Garnishes:
Garnish with additional chopped parsley or a sprinkle of paprika for added color.
Pairings:
This potato salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
Serve with a side of corn on the cob or a green salad.
Troubleshooting advice:
- If the potato salad is too dry, add more olive oil or vinegar to the dressing.
- If the potato salad is too tart, add more honey or a pinch of sugar to balance the flavors.
Food safety advice:
- Be sure to refrigerate the potato salad promptly after making it to prevent bacterial growth.
- Discard any potato salad that has been left out at room temperature for more than 2 hours.
Food history:
Potato salad is a popular side dish in many cultures, including German, American, and Russian cuisine.
Flavor profiles:
This pickled egg and potato salad has a tangy and slightly sweet flavor from the apple cider vinegar and honey, balanced by the savory Dijon mustard and fresh parsley.
Serving suggestions:
Serve this pickled egg and potato salad as a side dish at a summer barbecue or picnic.
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