Ingredients with Measurements:
- 2 lbs. baby potatoes, halved
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tbsp. dijon mustard
- 1 tbsp. honey
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/4 cup chopped fresh dill
- 1/2 cup chopped celery
- 1/2 cup chopped red onion
- 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 halved baby potatoes until they are tender, about 10-12 minutes. Drain and set aside to cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, dijon mustard, honey, chopped parsley, chives, and dill.
3. Add the chopped celery and red onion to the mixing bowl and stir to combine.
4. Once the potatoes have cooled, add them to the mixing bowl and stir until they are fully coated with the dressing.
5. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 10-12 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 35g
Protein: 5g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Yellow mustard can be substituted for dijon mustard.
- Green onions can be substituted for chives.
Variations:
- Add crispy bacon bits for added flavor and texture.
- Substitute the baby potatoes for sweet potatoes for a twist on the classic potato salad.
- Add diced hard-boiled eggs for added protein.
Tips and tricks:
- Be sure to let the potatoes cool before adding them to the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, add more mayonnaise and sour cream.
- This potato salad can be made ahead of time and stored in the refrigerator for up to 2 days.
Storage instructions:
Store in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Serve in a large bowl with a garnish of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley, chives, and dill.
Pairings:
This potato salad pairs well with grilled meats such as chicken or steak.
Suggested side dishes:
Grilled vegetables or a green salad.
Troubleshooting advice:
If the dressing is too thick, add a splash of milk to thin it out.
Food safety advice:
Be sure to store the potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
Potato salad is a classic dish that has been enjoyed for generations. It is believed to have originated in Germany in the 19th century.
Flavor profiles:
Creamy, tangy, and herbaceous.
Serving suggestions:
Serve as a side dish at a summer barbecue or picnic.
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