Ingredients with Measurements:
- 1 lb. baby potatoes, halved
- 1 cup sea blite, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup mayonnaise
- 2 tbsp. Dijon mustard
- 1 tbsp. apple cider vinegar
- 1 tbsp. honey
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
4. Add the chopped sea blite, red onion, and celery to the mixing bowl and stir to combine.
5. Add the cooled potatoes to the mixing bowl and gently toss to coat with the dressing.
6. Serve the sea blite and potato salad chilled or at room temperature.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled or at room temperature
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 10g
- Carbohydrates: 30g
- Protein: 4g
Substitutions for ingredients:
- Baby potatoes can be substituted with any other type of potato.
- Sea blite can be substituted with any other type of leafy green.
- Red onion can be substituted with white onion or shallots.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Honey can be substituted with maple syrup or agave nectar.
Variations:
- Add cooked bacon or pancetta for a smoky flavor.
- Add hard-boiled eggs for extra protein.
- Add chopped fresh herbs like parsley, dill, or chives for more flavor.
Tips and tricks:
- Be sure to let the potatoes cool to room temperature before adding them to the dressing to prevent the dressing from separating.
- If the dressing is too thick, add a splash of water or more vinegar to thin it out.
- Taste the salad and adjust the seasoning as needed before serving.
Storage instructions:
- Store the sea blite and potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold or at room temperature and does not need to be reheated.
Presentation ideas:
- Serve the sea blite and potato salad in a large bowl or on individual plates.
- Garnish with chopped fresh herbs or a sprinkle of paprika.
Pairings:
- This salad pairs well with grilled fish or chicken.
Suggested side dishes:
- Serve with crusty bread or a side of roasted vegetables.
Troubleshooting advice:
- If the dressing is too thick, add a splash of water or more vinegar to thin it out.
- If the potatoes are overcooked and mushy, the salad may be too watery. Drain the potatoes well and let them cool completely before adding them to the dressing.
Food safety advice:
- Be sure to wash the sea blite thoroughly before using it in the salad.
- Store the salad in the refrigerator and discard any leftovers after 3 days.
Food history:
- Sea blite is a type of seaweed that grows along the coast of California and is commonly used in salads and other dishes.
Flavor profiles:
- This salad is tangy, creamy, and slightly sweet with a fresh, earthy flavor from the sea blite.
Serving suggestions:
- Serve the sea blite and potato salad as a side dish or a light lunch.
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