Discover the delightful flavors of Germany with our irresistible Vila Vita Potato Salad! This creamy, tangy dish is not just a side; it’s a celebration of taste that will elevate any meal. With just 35 minutes of your time, you can create a crowd-pleasing recipe that combines tender potatoes with a luscious dressing, making it the perfect companion for summer barbecues or cozy family dinners. Ready to impress your guests and tantalize your taste buds? Dive into our recipe and learn how to make this classic dish that everyone will be raving about!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: German
Serves: 4 servings
Ingredients
- 2 pounds potatoes, peeled and cubed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon Dijon mustard
- 1/4 cup green onions, sliced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Wash and peel the potatoes, then cut them into uniform 1-inch cubes to ensure even cooking.
- Place the potato cubes in a large pot and cover with cold water. Add a pinch of salt to the water to enhance flavor during boiling.
- Bring the water to a rolling boil over high heat, then reduce to medium-high and cook potatoes for 12-15 minutes until they are tender but not falling apart. Test doneness by piercing with a fork.
- Drain the potatoes in a colander and let them cool for 10 minutes, allowing excess moisture to evaporate and preventing the salad from becoming watery.
- In a large mixing bowl, whisk together mayonnaise, sour cream, and Dijon mustard until smooth and well combined.
- Gently fold the cooled potato cubes into the creamy dressing, ensuring each potato is evenly coated without breaking the pieces.
- Add sliced green onions and mix gently. Season with salt and freshly ground black pepper to taste.
- Cover the potato salad and refrigerate for at least 30 minutes to allow flavors to meld together.
- Before serving, garnish with fresh chopped parsley and an additional sprinkle of green onions.
- Serve chilled as a side dish or accompaniment to grilled meats or sandwiches.
Tips
- Choose the Right Potatoes: For the best texture, use waxy potatoes like Yukon Gold or red potatoes, as they hold their shape well after cooking.
- Cut Uniformly: Ensure your potato cubes are cut into 1-inch pieces to guarantee even cooking and a consistent texture throughout the salad.
- Cool Properly: After boiling, let the potatoes cool for about 10 minutes to prevent excess moisture from making your salad watery.
- Mix Gently: When combining the potatoes with the dressing, be gentle to keep the cubes intact and avoid a mushy salad.
- Chill for Flavor: Allowing the salad to chill in the refrigerator for at least 30 minutes enhances the flavors, making each bite even more delicious.
- Garnish Creatively: Don't be afraid to get creative with your garnishes! Fresh herbs like dill or chives can add an extra layer of flavor and a pop of color.
- Serve with Style: This potato salad pairs beautifully with grilled meats, so consider serving it at your next barbecue for a complete meal experience.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 16g
Protein: 2g
Fat: 23g
Saturated Fat: 5g
Cholesterol: 30mg
