Ingredients with Measurements:
- 2 pounds of red potatoes, washed and diced
- 1/2 cup of Rhode Island dressing
- 1/4 cup of mayonnaise
- 2 tablespoons of Dijon mustard
- 1/4 cup of chopped green onions
- 1/4 cup of chopped celery
- 1/4 cup of chopped red bell pepper
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Rubber spatula
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until they are tender, about 10-15 minutes.
2. Drain the potatoes and let them cool for a few minutes.
3. In a mixing bowl, combine the Rhode Island dressing, mayonnaise, and Dijon mustard. Mix well.
4. Add the chopped green onions, celery, and red bell pepper to the dressing mixture. Mix well.
5. Add the cooled potatoes to the mixing bowl and gently fold them into the dressing mixture until they are coated evenly.
6. Season with salt and pepper to taste.
7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Room temperature
Serving size:
- 6 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon Gold potatoes.
- Rhode Island dressing can be substituted with Thousand Island dressing.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for extra flavor.
- Add diced pickles for a tangy twist.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing mixture to prevent the dressing from melting.
- Use a rubber spatula to gently fold the potatoes into the dressing mixture to avoid breaking them.
Storage instructions:
- Store the 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 individual plates.
Garnishes:
- Garnish with chopped parsley or chives.
Pairings:
- Serve with grilled chicken or burgers.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the potato salad is too dry, add more dressing or mayonnaise.
- If the potato salad is too wet, add more potatoes.
Food safety advice:
- Keep the potato salad refrigerated until ready to serve.
- Do not leave the potato salad at room temperature for more than 2 hours.
Food history:
- Rhode Island dressing is a variation of Thousand Island dressing that originated in Rhode Island in the early 1900s.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch.
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