Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cut into small cubes
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
- 1/4 cup of chopped dill pickles
- 2 hard-boiled eggs, chopped
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Place the potatoes in a large pot and cover with water. Bring to a boil over high heat and cook for 10-12 minutes, or until the potatoes are tender but not mushy.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and black pepper until smooth.
4. Add the red onion, celery, dill pickles, hard-boiled eggs, and parsley to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and gently fold them into the dressing until evenly coated.
6. Cover the potato salad and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Boil the potatoes in water over high heat until tender.
Serving size:
- This recipe makes 6 servings.
Nutritional information:
- Calories: 280
- Fat: 18g
- Carbohydrates: 24g
- Protein: 5g
- Fiber: 3g
Substitutions for ingredients:
- You can use Greek yogurt instead of sour cream for a healthier option.
- You can use yellow mustard instead of Dijon mustard.
- You can use white vinegar instead of apple cider vinegar.
- You can use green onions instead of red onions.
- You can use sweet pickles instead of dill pickles.
Variations:
- Add bacon bits for a smoky flavor.
- Add chopped jalapenos for a spicy kick.
- Add shredded cheddar cheese for a cheesy twist.
- Add diced ham for a meaty addition.
Tips and tricks:
- Be sure to not overcook the potatoes, or they will become mushy and fall apart.
- Let the potato salad chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
- You can make this potato salad ahead of time and store it in the refrigerator for up to 3 days.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold, so there is no need to reheat it.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped parsley or dill.
Garnishes:
- Chopped parsley or dill.
Pairings:
- This potato salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, add more potatoes.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Store the potato salad in the refrigerator at all times to prevent bacterial growth.
Food history:
- Potato salad is a popular dish in many cultures around the world, with variations that include different dressings, vegetables, and meats.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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