Ingredients with Measurements:
- 1 can of potted meat (4.5 oz)
- 4 hard-boiled eggs, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Mixing bowl
- Spoon or spatula
- Serving dish
Step-by-step instructions:
1. In a mixing bowl, combine the potted meat, chopped hard-boiled eggs, mayonnaise, sour cream, Dijon mustard, chopped fresh parsley, garlic powder, salt, and pepper.
2. Mix all the ingredients together until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
4. Once chilled, give the salad a final stir and transfer it to a serving dish.
5. Garnish with additional chopped parsley or sliced hard-boiled eggs, if desired.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve chilled
Serving size:
- This recipe makes about 2 cups of salad, or 4 servings.
Nutritional information:
- Calories: 220
- Fat: 19g
- Carbohydrates: 2g
- Protein: 9g
Substitutions for ingredients:
- Potted meat can be substituted with canned tuna or chicken.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Fresh parsley can be substituted with dried parsley or other fresh herbs like dill or chives.
Variations:
- Add chopped celery, onions, or pickles for extra crunch and flavor.
- Use this salad as a sandwich filling or a topping for crackers or crostini.
- Substitute the potted meat with cooked and shredded chicken or turkey for a lighter version.
Tips and tricks:
- Make sure to chill the salad before serving to enhance the flavors and texture.
- Adjust the seasoning to your liking by adding more or less salt, pepper, or garlic powder.
- Use a fork to mash the potted meat for a smoother texture.
Storage instructions:
- Store the leftover salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve the salad in a clear glass bowl or on a platter to showcase the colorful ingredients.
- Top the salad with a sprinkle of paprika or chopped fresh herbs for a pop of color.
Garnishes:
- Chopped fresh parsley or other herbs
- Sliced hard-boiled eggs
- Paprika
- Crumbled bacon
Pairings:
- Serve this salad as a side dish with grilled meats or sandwiches.
- Pair it with a light and refreshing white wine like Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Fresh green salad
- Grilled vegetables
- Potato chips or French fries
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or sour cream to moisten it.
- If the salad is too salty, add more chopped hard-boiled eggs or a splash of lemon juice to balance the flavors.
Food safety advice:
- Make sure to use fresh and properly cooked eggs to avoid the risk of foodborne illness.
- Store the salad in the refrigerator at all times to prevent bacterial growth.
Food history:
- Potted meat has been a popular canned food in the United States since the early 1900s. It was originally made with leftover meat scraps and seasoned with spices and preservatives for long shelf life.
Flavor profiles:
- This salad has a creamy and savory flavor with a hint of tanginess from the Dijon mustard and sour cream.
Serving suggestions:
- Serve this salad as a light lunch or a picnic dish.
- Bring it to a potluck or a party as a crowd-pleasing appetizer.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A