Ingredients with Measurements:
- 2 lbs potatoes, peeled and cut into 1-inch cubes
- 2 cups Speķrauši (smoked bacon), diced
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Colander
- Large bowl
- Wooden spoon
Step-by-Step Instructions:
1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for 10 minutes, or until the potatoes are tender.
2. Drain the potatoes in a colander and let cool for 10 minutes.
3. In a large bowl, combine the potatoes, Speķrauši, mayonnaise, sour cream, mustard, vinegar, sugar, salt, and pepper. Stir until evenly combined.
4. Add the parsley and stir to combine.
5. Serve the salad at room temperature or chilled.
Time:
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Temperature: Room temperature or chilled
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 19 g
Carbohydrates: 24 g
Protein: 9 g
Substitutions for Ingredients:
- For the Speķrauši, you can use diced ham or cooked crumbled sausage.
- For the mayonnaise, you can use plain Greek yogurt or avocado mayonnaise.
- For the sour cream, you can use plain Greek yogurt.
- For the Dijon mustard, you can use yellow mustard.
Variations:
- For a vegetarian version, omit the Speķrauši and replace with cooked crumbled tempeh or tofu.
- For a vegan version, omit the Speķrauši and replace with cooked crumbled tempeh or tofu and use vegan mayonnaise and sour cream.
Tips and Tricks:
- To make the potatoes extra creamy, mash them before adding the other ingredients.
- To make the salad extra flavorful, add 1/4 teaspoon of smoked paprika.
Storage Instructions:
Store the salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the salad in the microwave for 1-2 minutes, or until heated through.
Presentation Ideas:
Serve the salad in a large bowl with a side of crusty bread or crackers.
Garnishes:
Garnish the salad with fresh parsley, chives, or dill.
Pairings:
This salad pairs well with grilled chicken, steak, or fish.
Suggested Side Dishes:
This salad goes well with a side of roasted vegetables or a green salad.
Troubleshooting Advice:
If the salad is too dry, add a tablespoon of olive oil or more mayonnaise.
Food Safety Advice:
Refrigerate the salad within 2 hours of preparation and consume within 3 days.
Food History:
Potato salad is a classic dish that has been around for centuries. It is believed to have originated in Germany and has since become popular around the world.
Flavor Profiles:
This salad has a creamy, smoky, and tangy flavor.
Serving Suggestions:
This salad is great served as a side dish or as a main course.
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Region: Latvian