Ingredients with Measurements:
- 2 pounds of potatoes
- 1/2 cup of diced onion
- 1/4 cup of white vinegar
- 1/4 cup of vegetable oil
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Knife
- Cutting board
Step-by-step instructions:
1. Peel and dice the potatoes into bite-sized pieces.
2. Boil the potatoes in a large pot of salted water until tender, about 10-15 minutes.
3. Drain the potatoes and let them cool to room temperature.
4. In a mixing bowl, whisk together the diced onion, white vinegar, vegetable oil, sugar, salt, and black pepper.
5. Add the cooled potatoes to the mixing bowl and toss to coat evenly with the dressing.
6. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
7. Before serving, sprinkle chopped fresh parsley over the top of the potato salad.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Refrigeration time: 1 hour
Temperature:
Refrigerate the potato salad until ready to serve.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 4g
Sodium: 600mg
Sugar: 5g
Substitutions for ingredients:
- Red potatoes can be used instead of white potatoes.
- Apple cider vinegar can be used instead of white vinegar.
- Olive oil can be used instead of vegetable oil.
- Chopped green onions can be used instead of diced onion.
Variations:
- Add diced cooked bacon for a smoky flavor.
- Add diced pickles for a tangy flavor.
- Add chopped hard-boiled eggs for a protein boost.
Tips and tricks:
- Be sure to let the potato salad chill in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- If the potato salad seems dry, add a little more oil or vinegar to the dressing.
- For a creamier potato salad, add a dollop of mayonnaise to the dressing.
Storage instructions:
Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
This potato salad is best served cold and does not need to be reheated.
Presentation ideas:
Serve the potato salad in a large bowl or on individual plates.
Garnishes:
Sprinkle chopped fresh parsley over the top of the potato salad.
Pairings:
This potato salad pairs well with grilled meats and vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Baked beans
- Coleslaw
Troubleshooting advice:
- If the potato salad is too dry, add a little more oil or vinegar to the dressing.
- If the potato salad is too tangy, add a little more sugar to the dressing.
Food safety advice:
- Be sure to wash your hands and all utensils before preparing the potato salad.
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato salad that has been left at room temperature for more than 2 hours.
Food history:
Schlesischer Kartoffelsalat is a traditional German potato salad that originated in the region of Silesia, which is now part of Poland.
Flavor profiles:
This potato salad is tangy, slightly sweet, and savory.
Serving suggestions:
Serve this potato salad as a side dish at a summer barbecue or picnic.
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Region: German