Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cut into bite-sized pieces
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of white wine vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/2 cup of chopped celery
- 1/2 cup of chopped red onion
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the potatoes and cook 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, sour cream, Dijon mustard, white wine vinegar, salt, and black pepper.
4. Add the chopped celery, red onion, 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 mixing bowl and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 280
- Total fat: 18g
- Saturated fat: 3g
- Cholesterol: 15mg
- Sodium: 410mg
- Total carbohydrates: 26g
- Dietary fiber: 3g
- Sugars: 3g
- Protein: 4g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream.
- Red wine vinegar can be substituted for white wine vinegar.
- Green onions can be substituted for red onion.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for a smoky flavor.
- Add diced pickles for a tangy crunch.
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.
- For a creamier texture, mash some of the potatoes with a fork before adding them to the dressing.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a large bowl or on individual plates.
Garnishes:
- Sprinkle with additional chopped parsley.
Pairings:
- Serve with grilled chicken or burgers.
Suggested side dishes:
- Grilled vegetables or a green salad.
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
Food safety advice:
- Be sure to refrigerate leftovers promptly to prevent bacterial growth.
Food history:
- Serrat-Style Potato Salad is a classic dish that originated in Spain.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main course for a light lunch.
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