Introduction
Potato salad is a classic dish that can elevate any meal, whether it’s a summer barbecue, picnic, or holiday gathering. This creamy and flavorful baby red potato salad incorporates a delightful blend of fresh ingredients, vibrant herbs, and a hint of tangy lemon. With soft-boiled eggs adding richness and protein, this salad is not only a fantastic side but can also be enjoyed as a main dish.
Detailed Ingredients with measures
2 pounds baby red potatoes, quartered
⅓ cup mayonnaise
⅓ cup sour cream
1 ½ tablespoons Dijon mustard
1 tablespoon freshly squeezed lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper, to taste
2 celery ribs, diced
3 tablespoons capers, chopped
3 tablespoons finely chopped fresh parsley leaves
3 tablespoons finely chopped fresh dill
2 green onions, thinly sliced
4 soft-boiled eggs, quartered
Prep Time
Preparation for this delicious potato salad takes about 20 minutes, which includes chopping, mixing, and cooking the potatoes.
Cook Time, Total Time, Yield
Cook time is approximately 15 minutes. The total time, including fridge resting to meld flavors, is at least 4 hours. This recipe yields enough potato salad to serve 6 to 8 people.
Detailed Directions and Instructions
Step 1: Prepare the Potatoes
Place the quartered potatoes in a large saucepan and cover them with cold salted water by 1 inch. Bring to a boil and simmer until just tender, which should take about 15 minutes. Once cooked, drain well and let the potatoes cool.
Step 2: Make the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, Dijon mustard, lemon juice, and lemon zest. Season the mixture with kosher salt and freshly ground black pepper to taste.
Step 3: Combine Ingredients
Stir in the diced celery, chopped capers, parsley, dill, green onions, and the cooled potatoes. Mix everything together until well combined.
Step 4: Chill the Salad
Cover the bowl with plastic wrap or a lid and refrigerate the potato salad for at least 4 hours, or up to 2 days. This will allow the flavors to meld beautifully.
Step 5: Add the Eggs Before Serving
Before serving the potato salad, carefully top it with the quartered soft-boiled eggs for an elegant finish.
Notes
Serving Suggestions
This potato salad is perfect for picnics, barbecues, or as a side dish for any gathering.
Storage Recommendations
The potato salad can be stored in the refrigerator for up to 2 days, but it is best enjoyed fresh.
Customization Options
Feel free to add other ingredients like bacon, red onion, or different herbs to suit your taste preferences.
Cook techniques
Boiling Potatoes
To properly boil baby red potatoes, start by placing them in a large saucepan and covering them with cold salted water by 1 inch. Bring the water to a boil and then reduce to a simmer, cooking for about 15 minutes or until tender. Drain and allow to cool.
Mixing Ingredients
When combining the mayonnaise, sour cream, Dijon mustard, lemon juice, and lemon zest, it’s important to whisk them together thoroughly in a bowl to ensure a smooth and creamy dressing.
Seasoning for Flavor
Season the dressing with kosher salt and freshly ground black pepper to taste. This step is crucial for enhancing the overall flavor of the potato salad.
Incorporating Fresh Ingredients
Add diced celery, chopped capers, parsley, dill, and green onions to the cooled potatoes and creamy dressing. Stir gently but thoroughly to ensure everything is evenly coated.
Refrigeration for Flavor Development
Cover the potato salad and refrigerate it for at least 4 hours or up to 2 days. This allows the flavors to meld and develop a deeper taste.
Garnishing
Before serving, top the potato salad with quartered soft-boiled eggs. This adds a rich, creamy texture and enhances the presentation.
FAQ
Can I use other types of potatoes for this salad?
Yes, you can use other types of potatoes, such as Yukon Gold or red potatoes, but baby red potatoes provide a nice texture and flavor.
How long can I store the potato salad?
You can store the potato salad in the refrigerator for up to 2 days. However, it’s best consumed within the first day for optimal freshness.
Can I make this salad ahead of time?
Absolutely! It’s recommended to prepare the salad at least 4 hours in advance to allow the flavors to develop fully.
What can I substitute for mayonnaise?
For a lighter option, Greek yogurt can be used as a substitute for mayonnaise. It will change the flavor slightly but still retains creaminess.
Is it possible to make this salad vegan?
Yes, you can make a vegan version by substituting mayonnaise and sour cream with plant-based alternatives and omitting the eggs.
Conclusion
This creamy and zesty potato salad combines the wholesome flavors of fresh herbs and the richness of eggs, making it a delightful dish for any gathering. The addition of capers and Dijon mustard adds a unique twist that elevates the traditional potato salad to new heights. Enjoy it as a side dish or as a light main course, knowing it’s a crowd-pleaser that can be prepared in advance for your convenience.
More recipes suggestions and combination
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