Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/2 cup diced celery
- 1/2 cup diced red onion
- 1/2 cup diced Radamer cheese
- 2 tbsp. chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
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.
2. Drain the potatoes and let them cool for a few minutes.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper.
4. Add the diced celery, red onion, Radamer cheese, and chopped parsley to the mixing bowl and stir to combine.
5. Add the cooked potatoes to the mixing bowl and gently toss until the potatoes are coated with the dressing.
6. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boiling water for cooking potatoes
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 21g
- Saturated fat: 6g
- Cholesterol: 30mg
- Sodium: 540mg
- Total carbohydrate: 27g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 7g
Substitutions for ingredients:
- Baby potatoes can be substituted with regular potatoes.
- Radamer cheese can be substituted with any other semi-hard cheese.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add chopped pickles or capers for a tangier version.
- Add hard-boiled eggs for a richer version.
Tips and tricks:
- Make sure to halve the baby potatoes evenly for even cooking.
- Let the potatoes cool before adding them to the dressing to prevent the dressing from separating.
- Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or Radamer cheese.
Garnishes:
- Chopped parsley
- Radamer cheese
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the potato salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been left at room temperature for more than 2 hours.
Food history:
- Potato salad is a popular side dish in many countries, including Germany, where it is often made with a vinegar-based dressing.
Flavor profiles:
- Creamy
- Tangy
- Cheesy
- Herby
Serving suggestions:
- Serve the potato salad as a side dish at a summer barbecue or picnic.
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