Ingredients with Measurements:
- 2 lbs. potatoes, peeled and cubed
- 1/2 cup chopped red onion
- 1/2 cup chopped celery
- 1/2 cup chopped dill pickles
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh dill
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp. Dijon mustard
- 1 tbsp. white wine vinegar
- Salt and pepper to taste
Special Equipment Needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-Step Instructions:
1. Boil the cubed potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, white wine vinegar, salt, and pepper.
3. Add the cooled potatoes, red onion, celery, dill pickles, parsley, and dill to the mixing bowl. Gently fold everything together with a rubber spatula until well combined.
4. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
- Total time: 1 hour and 15 minutes
Temperature:
- Serve chilled
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
- Sodium: 300mg
Substitutions for ingredients:
- Instead of dill pickles, you can use sweet pickles or bread and butter pickles.
- Instead of red onion, you can use white or yellow onion.
- Instead of mayonnaise, you can use Greek yogurt or sour cream.
Variations:
- Add cooked bacon or ham for a meatier version.
- Add hard-boiled eggs for a protein boost.
- Add chopped bell peppers or jalapenos for a spicy kick.
Tips and Tricks:
- Be sure to let the potatoes cool completely before adding them to the mixing bowl to prevent the dressing from melting.
- If the salad seems dry, add a little more mayonnaise or sour cream until desired consistency is reached.
- For a creamier salad, mash some of the potatoes with a fork before mixing.
Storage Instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- 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 in a large bowl or on a platter garnished with fresh herbs.
Garnishes:
- Fresh dill or parsley
Pairings:
- Grilled chicken or steak
- Hamburgers or hot dogs
- Grilled vegetables
Suggested Side Dishes:
- Corn on the cob
- Baked beans
- Coleslaw
Troubleshooting Advice:
- If the salad seems too dry, add a little more dressing or a splash of milk to thin it out.
- If the salad seems too wet, drain any excess liquid and add more potatoes.
Food Safety Advice:
- Be sure to refrigerate the potato salad within 2 hours of making it to prevent bacterial growth.
- Do not leave the potato salad out at room temperature for more than 2 hours.
Food History:
- Tounjski Potato Salad is a traditional Croatian dish that originated in the town of Tounj.
Flavor Profiles:
- Creamy, tangy, and slightly sweet with a hint of dill.
Serving Suggestions:
- Serve as a side dish at a barbecue or picnic.
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