Ingredients and Weight:
- 4 pounds of potatoes (washed and cut into cubes)
- 1 cup of sour cream
- 1/2 cup of chopped dill pickles
- 1/4 cup of chopped green onions
- 1/3 cup of chopped celery
- 2 tablespoons of salt
- 1 teaspoon of black pepper
- 1/4 cup of vegetable oil (for frying)
Preparation Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 60 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large pot, boil the potatoes until tender. Drain and let cool.
- In a large bowl, combine the sour cream, dill pickles, green onions, celery, salt, and pepper. Mix well.
- Cut the potatoes into bite-sized pieces and add them to the bowl with the dressing. Toss gently to combine.
- Heat the vegetable oil in a frying pan and fry the potato salad for a few minutes, until the edges are slightly crispy and golden brown.
- Serve warm or at room temperature.
Nutritional Information:
- Calories: 450 kcal
- Fat: 24g
- Carbohydrates: 56g
- Protein: 7g
- Sodium: 560mg
Dish Characteristics:
- This dish is a classic American-style potato salad with a tangy dill and sour cream flavor. The crispy edges give it a delightful texture.
User Comments:
- "This is an excellent recipe! The flavors were perfect and the texture was just right."
- "I love the dill pickles in this salad, it gives it a unique taste."
- "This is a great summer side dish. The sour cream adds a nice tanginess."
Special Precautions and Tips:
- Be sure to wash the potatoes thoroughly to remove any dirt or impurities.
- Adjust the seasoning according to your taste.
- For a smoother texture, you can puree some of the potatoes before adding them to the salad.
- This dish is best served warm or at room temperature, so adjust the frying time accordingly.
