Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of sour cream
- 1/4 cup of mayonnaise
- 1 tablespoon of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped green onions
- 2 hard-boiled eggs, chopped
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, boil the cubed potatoes until they are tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the sour cream, mayonnaise, Dijon mustard, apple cider vinegar, salt, and black pepper.
3. Add the cooled potatoes, chopped parsley, chopped green onions, and chopped hard-boiled eggs to the mixing bowl. Use a rubber spatula to gently fold the ingredients together until everything is evenly coated with the dressing.
4. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- None
Serving size:
- 6 servings
Nutritional information:
- Calories: 225
- Fat: 10g
- Carbohydrates: 28g
- Protein: 6g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for sour cream
- Yellow mustard can be substituted for Dijon mustard
- Red wine vinegar can be substituted for apple cider vinegar
Variations:
- Add crumbled bacon for a smoky flavor
- Add diced celery for extra crunch
- Add diced pickles for a tangy flavor
Tips and tricks:
- Be sure to let the potatoes cool completely before adding them to the dressing to prevent the dressing from becoming too runny.
- For a creamier texture, mash some of the potatoes before adding them 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, but if you prefer it warm, you can microwave it for 30 seconds to 1 minute.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter garnished with additional chopped parsley and green onions.
Garnishes:
- Chopped parsley
- Chopped green onions
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
Suggested side dishes:
- 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 dressing is too runny, add more sour cream or mayonnaise to thicken it up.
Food safety advice:
- Be sure to refrigerate the potato salad within 2 hours of making it to prevent bacterial growth.
Food history:
- Potato salad is a popular dish in many cultures and has been around for centuries. It is believed to have originated in Germany in the 16th century.
Flavor profiles:
- Creamy
- Tangy
- Savory
Serving suggestions:
- Serve the potato salad as a side dish at a barbecue or picnic.
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