Ingredients with Measurements:
- 2 lbs. potatoes, peeled and diced
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup diced celery
- 1/4 cup diced red bell pepper
- 1/4 cup diced pickles
- 1/4 cup diced rookworst sausage
- 2 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the diced potatoes until fork-tender, about 10-15 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
4. Add the cooled potatoes, chopped parsley, green onions, celery, red bell pepper, pickles, and diced rookworst sausage to the mixing bowl.
5. Gently mix all the ingredients until well combined.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Serve chilled
Serving size:
- Serves 6-8 people
Nutritional information:
- Calories per serving: 350
- Total fat: 25g
- Saturated fat: 4g
- Cholesterol: 25mg
- Sodium: 450mg
- Total carbohydrates: 28g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 6g
Substitutions for ingredients:
- Instead of rookworst sausage, you can use any other type of smoked sausage, such as kielbasa or chorizo.
- You can substitute the sour cream with Greek yogurt for a healthier option.
Variations:
- Add hard-boiled eggs to the salad for extra protein.
- Add diced bacon for a smoky flavor.
- Substitute the pickles with capers for a tangy twist.
Tips and tricks:
- Make sure to let the potatoes cool to room temperature before mixing them with the other ingredients to prevent the mayonnaise from separating.
- You can make this salad a day ahead and refrigerate it overnight for even better flavor.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold, but if you prefer it warm, you can microwave it for 30 seconds or heat it up in a pan over medium heat.
Presentation ideas:
- Serve the potato salad in a large bowl or on individual plates.
- Garnish with extra chopped parsley or green onions.
Garnishes:
- Chopped parsley
- Green onions
Pairings:
- This salad pairs well with grilled meats, such as chicken or steak.
- Serve with a side of crusty bread or rolls.
Suggested side dishes:
- Grilled vegetables
- Coleslaw
- Corn on the cob
Troubleshooting advice:
- If the salad is too dry, add more mayonnaise or sour cream.
- If the salad is too wet, add more diced potatoes.
Food safety advice:
- Make sure to refrigerate the salad promptly after serving to prevent bacteria growth.
- Do not leave the salad at room temperature for more than 2 hours.
Food history:
- Rookworst is a type of Dutch smoked sausage that is traditionally made with pork and beef.
Flavor profiles:
- This potato salad has a creamy and tangy flavor with a smoky twist from the rookworst sausage.
Serving suggestions:
- Serve this potato salad as a side dish at your next barbecue or picnic.
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Region: Dutch