Wednesday, 16 July 2014

In the Kitchen: My take on German Potato Salad



Summer is full of get togethers, especially BBQs and you always need a dish to bring along. I love this recipe for Potato Salad. I converted it from a German Potato Salad recipe, omitting the bacon. I like that it is not heavy like a mayonnaise based Potato Salad. Plus it is an easy recipe to prepare.


What you will need

3 to 4 lbs. red potatoes quartered
1/2 shallot thinly sliced
2 green onions thinly sliced, white part excluded
1/4 to a 1/3 cup Dijon mustard
2 tbsp red wine vinegar, more to taste if desired
1 tsp. coarse sea salt
2 tsp. black pepper
2 tbsp. olive oil



Instructions

  1. Place washed and quartered potatoes in 3 quarts of cold water in large pot. Salt your water if desired. Bring to a boil until just tender, about 10 minutes of boiling.
  2. Drain and rinse in cold water. Place in fridge till room temperature.
  3. Meanwhile chop shallot and green onions thinly. 
  4. Combine shallot, green onions, Dijon mustard, olive oil, red wine vinegar, salt, pepper, and potatoes. Combine well. Chill and eat. 

This salad is great since it has a nice kick to it. If you like horseradish you can use a horseradish mustard to give it an extra tangy flavor. Adding extra herbs is also nice like, basil or parsley.



From the Harvest Table,
Amber 






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