Freitag, 28. November 2008

German Potato salad

Serves 6
(1 1/2 kg) 3 lbs. 6 ozs. firm-boiling potatoes, if possible a thin and long variety
"Beiguss" - this is the old term for salad dressing:
(1 Teel.) 1 tsp. finely chopped onion
(1 Essl.) 1 tbsp. salt, pepper, freshly ground
(1/4 - 1/8 ltr.) 1/2 to 1 c. hot well seasoned meat stock - the right amount depends on the capacity of absorption of the potatoes
some dropf of "Maggi" seasoning (the original brand used in Baden cuisine is Wundt, Knorr "Maggi" provides an equivalent
(3 - 4 Essl.) 3 - 4 tbsp. white-wine vinegar
(4 Essl.) 4 tbsp. sunflower oil or rape oil
if desired: chopped chives

Boil the potatoes until just tender. Peel them still warm and cut into knife-thin slices; put into a big bowl. Mix the dressing (white-wine vinegar, salt, pepper, hot meat stock, onion) pour over the potatoes and mix together either by shaking the bowl or mixing it with your hands. 30 Minutes later give the sunflower oil or rape oil to the salad and mix it again. The potato salad must be very juicy; serve lukewarm.

Note: Roasted chopped bacon or mayonnaise can be added to this potato salad, depending on its intended purpose, to create a little cariety.
We don't like mayonnaise because the salad is to fat and rich. On the photo you can see potato salad with chicken breast

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