Ingredients and Weight:
- Potatoes, Russet or Yukon Gold: 3 lbs (peeled and cubed)
- Eggs, large: 6
- Carrots, chopped: 1 cup
- Celery, chopped: 1 cup
- Onion, chopped: 1/2 cup
- Mayonnaise: 1 cup
- Sour cream: 1/2 cup
- Mustard, Dijon or yellow: 1 tablespoon
- Dill weed, fresh: 2 tablespoons
- Parsley, fresh: 1 tablespoon
- Salt and black pepper: to taste
Preparation Time:
30 minutes
Cooking Time:
45-50 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Boil potatoes in salted water until tender, about 15-20 minutes. Drain and cool.
- Boil eggs for 12 minutes, then transfer to ice water to cool. Peel and chop.
- Combine potatoes, eggs, carrots, celery, and onion in a large bowl.
- In a separate bowl, whisk together mayonnaise, sour cream, mustard, dill, and parsley. Season with salt and pepper to taste.
- Pour dressing over potato mixture and stir to combine.
Nutritional Information:
Per serving (1/8 of the recipe):
- Calories: 250
- Fat: 15g (saturated fat: 5g)
- Cholesterol: 120mg
- Sodium: 320mg
- Carbohydrates: 30g
- Protein: 10g
Dish Characteristics:
- Creamy and tangy
- Filled with vegetables for added texture and flavor
- American-friendly flavors with a hint of South African flair
User Comments:
- "This potato salad is so delicious and satisfying. It's the perfect side dish for any occasion."
- "I love the combination of flavors in this salad. The dill and parsley add a nice freshness."
- "This was my first time trying South African potato salad, and I was very impressed. It's a unique and flavorful dish."
Special Precautions and Tips:
- For a smoother texture, mash a few of the boiled potatoes before adding them to the salad.
- If you don't have fresh dill, you can substitute 1 teaspoon of dried dill weed.
- Serve chilled for best flavor.
