Ingredients and Weight:
- Potatoes: 500 grams (about 2 large potatoes)
- Creamy Mayo: 1/2 cup
- Red Onion: 1 small, chopped
- Fresh chives: 2 tablespoons, chopped
- Baby kale: 1/4 cup (optional)
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Ground cumin: 1/4 teaspoon (for flavor)
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes (including boiling the potatoes)
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Peel and dice the potatoes into bite-sized pieces.
- Boil the potatoes in salted water until tender, then drain and let cool.
- In a large bowl, combine the cooled potatoes with the chopped red onion and fresh chives.
- Add the creamy mayo, salt, black pepper, and ground cumin. Mix well.
- If desired, add the baby kale and mix gently to combine.
- Adjust seasoning to taste and serve immediately or chill before serving.
Nutritional Information:
(Per serving, assuming the salad is served equally among 8 people):
Calories: 250
Fat: 14g
Carbohydrates: 35g
Protein: 5g
Fiber: 4g
Sugar: 5g
Sodium: 300mg (without adding extra salt)
Dish Characteristics:
- Creamy and flavorful with a combination of savory and sweet notes.
- A healthy option for a side dish or a light meal with balanced nutrition.
- The use of fresh herbs and vegetables adds a vibrant taste and texture to the traditional potato salad.
User Comments:
- "This potato salad is a great combination of flavors! The creamy mayo and fresh herbs make it stand out."
- "I love the addition of baby kale in this salad, it adds a nice crunch and freshness."
- "This is a healthier option for potato salad, I will definitely make it again."
Special Precautions and Tips:
- Make sure to use fresh ingredients for best results.
- Adjust seasoning according to taste. If you want it spicier, add a dash of chili flakes or cayenne pepper.
- For a vegetarian option, use vegetable-based creamy mayo or substitute with vegan-friendly alternatives if needed.
