Ingredients with Measurements:
- 2 pounds of potatoes, peeled and cubed
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 1 tablespoon of sumbala spice
- 1/4 cup of chopped green onions
- 1/4 cup of chopped celery
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Spoon or spatula for mixing
- Serving dish
Step-by-step instructions:
1. Boil the cubed potatoes in a large pot of salted water until tender, about 10-12 minutes.
2. Drain the potatoes and let them cool to room temperature.
3. In a mixing bowl, combine the mayonnaise, sour cream, and sumbala spice.
4. Add the chopped green onions and celery to the bowl and mix well.
5. Add the cooled potatoes to the bowl and mix until the potatoes are coated with the dressing.
6. Season with salt and pepper to taste.
7. Transfer the potato salad to a serving dish and chill 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:
- 6-8 servings
Nutritional information:
- Calories: 220
- Fat: 14g
- Carbohydrates: 22g
- Protein: 3g
Substitutions for ingredients:
- Greek yogurt can be substituted for the sour cream.
- Dill or parsley can be substituted for the green onions and celery.
Variations:
- Add chopped hard-boiled eggs for a protein boost.
- Add diced pickles for a tangy twist.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
Tips and tricks:
- Be sure to let the potatoes cool completely before mixing with the dressing to prevent the dressing from melting.
- Adjust the amount of sumbala spice to your 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 chilled and does not need to be reheated.
Presentation ideas:
- Garnish with additional chopped green onions or celery for a pop of color.
Garnishes:
- Chopped green onions or celery
Pairings:
- This potato salad pairs well with grilled meats or sandwiches.
Suggested side dishes:
- Fresh fruit or a green salad
Troubleshooting advice:
- If the potato salad is too dry, add more mayonnaise or sour cream to the dressing.
Food safety advice:
- Be sure to wash your hands and all utensils and surfaces before preparing food.
- Store leftovers promptly in the refrigerator.
Food history:
- Sumbala spice is a traditional West African spice made from fermented seeds.
Flavor profiles:
- This potato salad has a creamy and tangy flavor with a hint of spice from the sumbala.
Serving suggestions:
- Serve this potato salad as a side dish at a summer barbecue or picnic.
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