Ingredients with Measurements:
- 1 pound baby potatoes, halved
- 1 can smoked oysters, drained and chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup celery, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, boil the baby potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, combine the chopped smoked oysters, red onion, celery, and parsley.
3. In another mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, and lemon juice.
4. Add the cooled potatoes to the bowl with the smoked oyster mixture and toss to combine.
5. Pour the dressing over the potato mixture and toss until everything is evenly coated.
6. Season with salt and pepper to taste.
7. Chill the potato salad in the refrigerator for at least 30 minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Serve chilled
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 16g
- Carbohydrates: 21g
- Protein: 6g
Substitutions for ingredients:
- Baby potatoes can be substituted with any type of potato.
- Smoked oysters can be substituted with canned tuna or salmon.
- Red onion can be substituted with shallots or green onions.
- Celery can be substituted with fennel or cucumber.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with whole grain mustard or yellow mustard.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add diced pickles for a tangy flavor.
- Add chopped bacon for a smoky flavor.
- Add diced avocado for a creamy texture.
Tips and tricks:
- Make sure to let the potatoes cool completely before adding the dressing to prevent it from becoming watery.
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, add more potatoes or drain the smoked oysters more thoroughly.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This potato salad is best served cold and should not be reheated.
Presentation ideas:
- Serve the potato salad in a large bowl or on individual plates.
- Garnish with additional chopped parsley or smoked oysters.
Garnishes:
- Chopped parsley
- Chopped smoked oysters
Pairings:
- Serve with grilled chicken or fish for a complete meal.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Grilled vegetables
- Corn on the cob
- Garlic bread
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream.
- If the potato salad is too wet, add more potatoes or drain the smoked oysters more thoroughly.
Food safety advice:
- Make sure to store the potato salad in the refrigerator and discard any leftovers after 3 days.
- Wash your hands and all utensils thoroughly before preparing the salad.
Food history:
- Potato salad is a classic dish that originated in Germany in the 18th century.
Flavor profiles:
- Smoky
- Creamy
- Tangy
Serving suggestions:
- Serve as a side dish at a summer barbecue or picnic.
- Serve as a light lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A