Ingredients with Measurements:
- 2 pounds of Weißlacker potatoes, peeled and cut into bite-sized pieces
- 1/2 cup of diced red onion
- 1/2 cup of chopped celery
- 1/2 cup of chopped dill pickles
- 1/4 cup of chopped fresh parsley
- 1/4 cup of chopped fresh dill
- 1/2 cup of mayonnaise
- 1/4 cup of sour cream
- 2 tablespoons of Dijon mustard
- 1 tablespoon of apple cider vinegar
- Salt and pepper to taste
Special equipment needed:
- Large pot for boiling potatoes
- Mixing bowl
- Whisk
- Rubber spatula
Step-by-step instructions:
1. In a large pot, boil the Weißlacker potatoes until tender, about 10-12 minutes. Drain and let cool.
2. In a mixing bowl, whisk together the mayonnaise, sour cream, Dijon mustard, apple cider vinegar, salt, and pepper.
3. Add the cooled potatoes, red onion, celery, dill pickles, parsley, and dill to the mixing bowl. Use a rubber spatula to gently mix everything together until the potatoes are evenly coated with the dressing.
4. Taste and adjust seasoning as needed.
5. Cover and refrigerate for at least 1 hour before serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-12 minutes
Temperature:
- N/A
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 250
- Fat: 15g
- Carbohydrates: 25g
- Protein: 3g
- Fiber: 3g
Substitutions for ingredients:
- Weißlacker potatoes can be substituted with any other waxy potato variety.
- Red onion can be substituted with shallots or white onion.
- Dill pickles can be substituted with sweet pickles or bread and butter pickles.
- Mayonnaise can be substituted with Greek yogurt or sour cream.
- Sour cream can be substituted with Greek yogurt or buttermilk.
- Dijon mustard can be substituted with yellow mustard or whole grain mustard.
- Apple cider vinegar can be substituted with white wine vinegar or lemon juice.
Variations:
- Add cooked and crumbled bacon for a smoky flavor.
- Add hard-boiled eggs for extra protein.
- Add chopped roasted red peppers for a pop of color and sweetness.
- Add capers for a briny flavor.
- Add chopped green onions for a mild onion flavor.
Tips and tricks:
- Be sure to let the potatoes cool completely before mixing them with the dressing to prevent the dressing from becoming too runny.
- For a creamier salad, add more mayonnaise or sour cream.
- For a tangier salad, add more apple cider vinegar or Dijon mustard.
- This salad can be made a day in advance and stored in the refrigerator until ready to serve.
Storage instructions:
- Store leftover potato salad in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with extra chopped parsley or dill.
Garnishes:
- Chopped parsley or dill.
Pairings:
- This salad pairs well with grilled meats, such as chicken or steak.
Suggested side dishes:
- Corn on the cob
- Grilled vegetables
- Coleslaw
Troubleshooting advice:
- If the dressing is too thick, add a splash of milk or buttermilk to thin it out.
- If the salad is too dry, add more mayonnaise or sour cream.
Food safety advice:
- Be sure to store leftover potato salad in the refrigerator and discard any leftovers that have been left out at room temperature for more than 2 hours.
Food history:
- Weißlacker potatoes are a variety of German potatoes that are known for their creamy texture and nutty flavor.
Flavor profiles:
- Creamy, tangy, and slightly sweet.
Serving suggestions:
- Serve as a side dish at a barbecue or picnic.
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