Ingredients with Measurements:
- 2 pounds small red potatoes, quartered
- 1/2 cup salsa verde
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Place the quartered potatoes in a large pot of salted water and bring to a boil.
2. Cook the potatoes until they are fork-tender, about 10-12 minutes.
3. Drain the potatoes and let them cool for a few minutes.
4. In a mixing bowl, whisk together the salsa verde, mayonnaise, sour cream, cilantro, green onions, lime juice, garlic powder, salt, and pepper.
5. Add the cooled potatoes to the mixing bowl and toss until they are evenly coated with the salsa verde dressing.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour 15 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 210
- Fat: 10g
- Carbohydrates: 27g
- Protein: 4g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Red potatoes can be substituted with any other type of potato.
- Salsa verde can be substituted with green salsa or tomatillo salsa.
- Mayonnaise can be substituted with Greek yogurt or vegan mayonnaise.
- Sour cream can be substituted with Greek yogurt or vegan sour cream.
- Cilantro can be substituted with parsley or basil.
- Green onions can be substituted with chopped red onions or shallots.
- Lime juice can be substituted with lemon juice or apple cider vinegar.
- Garlic powder can be substituted with minced garlic or garlic paste.
Variations:
- Add diced avocado or cherry tomatoes for extra flavor and texture.
- Use roasted potatoes instead of boiled potatoes for a different texture.
- Add diced jalapenos or red pepper flakes for extra heat.
- Use different herbs such as dill or thyme instead of cilantro.
- Add crumbled bacon or diced ham for a meatier version.
Tips and tricks:
- Make sure to salt the water when boiling the potatoes to add flavor.
- Let the potatoes cool down before adding the dressing to prevent it from becoming watery.
- Refrigerate the potato salad for at least 1 hour before serving to allow the flavors to meld together.
- Adjust the amount of salsa verde and lime juice to your taste preference.
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, but if you prefer it warm, you can microwave it for a few seconds or heat it up in a pan on the stove.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with extra cilantro or green onions.
Garnishes:
- Chopped cilantro
- Chopped green onions
- Diced avocado
- Cherry tomatoes
Pairings:
- Grilled chicken or steak
- Fish tacos
- Corn on the cob
- Watermelon slices
Suggested side dishes:
- Grilled vegetables
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the potato salad is too dry, add more salsa verde or sour cream.
- If the potato salad is too watery, drain off any excess liquid or add more potatoes.
Food safety advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Store the potato salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Potato salad is a popular side dish that originated in Germany in the 19th century.
Flavor profiles:
- Tangy, creamy, and slightly spicy.
Serving suggestions:
- Serve the potato salad chilled as a side dish or as a main dish for a light lunch.
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