Ingredients with Measurements:
- 2 pounds of red potatoes, cut into bite-sized pieces
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- 1 teaspoon of honey
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of chopped fresh dill
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped red onion
- 1/4 cup of chopped celery
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
- Cutting board
- Knife
Step-by-step instructions:
1. In a large pot, boil the potatoes until they are tender, about 10-15 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, honey, salt, and black pepper.
3. Add the chopped dill, parsley, red onion, and celery to the mixing bowl and stir to combine.
4. Add the cooled potatoes to the mixing bowl and stir gently until the potatoes are coated with the dressing.
5. Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Red potatoes can be substituted with Yukon gold potatoes or russet potatoes.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Dijon mustard can be substituted with yellow mustard.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
- Red onion can be substituted with shallots or green onions.
- Celery can be substituted with fennel or bell pepper.
Variations:
- Add chopped hard-boiled eggs for extra protein.
- Add crumbled bacon for a smoky flavor.
- Add diced pickles for a tangy flavor.
- Add diced jalapenos for a spicy kick.
Tips and tricks:
- Be sure to let the potatoes cool before adding the dressing to prevent the dressing from separating.
- Use fresh herbs for the best flavor.
- Adjust the amount of salt and black pepper to taste.
- Make the potato salad ahead of time and refrigerate for up to 2 days.
Storage instructions:
- Store the potato salad in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Serve the potato salad cold.
Presentation ideas:
- Serve the potato salad in a large bowl or on a platter.
- Garnish with additional chopped herbs.
Garnishes:
- Chopped fresh herbs
- Crumbled bacon
- Diced pickles
- Sliced jalapenos
Pairings:
- Grilled chicken
- Hamburgers
- Hot dogs
- BBQ ribs
Suggested side dishes:
- Coleslaw
- Baked beans
- Corn on the cob
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or water to thin it out.
- If the potato salad is too dry, add more dressing.
Food safety advice:
- Keep the potato salad refrigerated until ready to serve.
- Discard any leftover potato 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 herbaceous.
Serving suggestions:
- Serve the potato salad as a side dish at a BBQ or picnic.
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