Ingredients with Measurements:
- 2 pounds small red potatoes, washed and cut into bite-sized pieces
- 1/2 cup mayonnaise
- 1/4 cup Dijon mustard
- 1/4 cup whole grain mustard
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 1/4 cup chopped celery
- 1/4 cup chopped dill pickles
- 1 tablespoon apple cider vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are tender, about 10-15 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, whisk together the mayonnaise, Dijon mustard, whole grain mustard, apple cider vinegar, salt, and pepper.
4. Add the chopped parsley, green onions, celery, and dill pickles to the bowl and mix well.
5. Add the cooled potatoes to the bowl and gently fold them into the dressing until well coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 1 hour 30 minutes (including refrigeration time)
Temperature:
- Boil potatoes over high heat
- Refrigerate salad before serving
Serving size:
- This recipe serves 6-8 people
Nutritional information:
- Calories: 260
- Fat: 16g
- Carbohydrates: 26g
- Protein: 4g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon Gold or fingerling potatoes
- Mayonnaise can be substituted with Greek yogurt or sour cream
- Dijon mustard can be substituted with yellow mustard
- Whole grain mustard can be substituted with spicy brown mustard
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice
Variations:
- Add chopped hard-boiled eggs for extra protein
- Substitute dill pickles with sweet pickles for a sweeter flavor
- Add crumbled bacon for a smoky flavor
- Add diced red bell pepper for a pop of color
Tips and Tricks:
- Be sure to let the potatoes cool to room temperature before mixing with the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, mash some of the potatoes with a fork before mixing with the dressing.
- Adjust the amount of mustard to your personal taste preference.
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 a platter.
- Garnish with additional chopped parsley or green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
- Crumbled bacon
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested Side Dishes:
- Grilled corn on the cob
- Baked beans
- Coleslaw
Troubleshooting Advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the salad is too dry, add more mayonnaise or mustard to the dressing.
Food Safety Advice:
- Be sure to wash your hands and all utensils before preparing the salad.
- Keep the salad refrigerated until ready to serve.
- Discard any leftover salad that has been sitting at room temperature for more than 2 hours.
Food History:
- Potato salad is a popular dish in many cultures, with variations found in German, American, and Russian cuisine.
Flavor Profiles:
- Creamy, tangy, and slightly sweet
Serving Suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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