Dill Potato Salad
By Joe
Source: Serious Eats — J. Kenji López-Alt, Classic Potato Salad.
A classic potato salad recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Get started. Tip in 1.9-litre water to a large saucepan tip in potatoes 2 tablespoons kosher salt 2 now tablespoons sugar and 2 tablespoons vinegar now bring to a bring to a bubble over high heat reduce to cook gently and cook mixing occasionally until potatoes are now tender about 10 minutes tip off the liquid now from potatoes and move to rimmed baking tray even out into even layer then now sprinkle with 2 tablespoons vinegar let to leave to go cold to room temperature about 30 now minutes in a large bowl mix remaining 2 tablespoons sugar remaining now 2 tablespoons vinegar celery onion now scallion if using parsley if now using pickles mustard and mayonnaise mix with rubber spatula to mix turn in in potatoes taste and salt to taste with now salt and pepper lid and rest in fridge now for at least 1 now hour and up to now 3 days before serving.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
4.2 g per serving
8.4 % of the 50 g daily maximum · 16.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 226 kcal |
| Protein | 3.5 g |
| Carbohydrate | 32.1 g |
| of which sugars | 6 g |
| of which free sugars | 4.2 g |
| Fat | 9.6 g |
| of which saturates | 1.5 g |
| Fibre | 3.6 g |
| Salt | 0.37 g |
Protein per 100 kcal
1.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
