Sunday, October 26, 2008

Bavarian potato salad

I have never liked potato salads, but thanks to the Bavarian potato salad that is different now. This potato salad is very tasty, very easy to make and with few ingredients. Just like a potato salad should be.

It is the most common side dish served with the schnitzel and it is so popular that there is even a tool for cutting the boiled potatoes in perfectly even, same size thickness (5 mm). I bought it.

Potato slicer is really not necessary if you are making salad for few people, but it has its speed-advantage when making for a crowd.

The boiled potatoes are seasoned with a light dressing made of oil, vinegar, mustard, stock, salt and pepper. The creaminess is achieved by mashing a potato and mixing it with the dressing.
I cannot wait to try this salad with new potatoes!

Bavarian potato salad

 2 side dishes
400 gr potatoes, waxy not floury
2 dl warm stock (I used chicken stock)
2 tbsp white vinegar
1 tbsp oil
1 tsp mustard (medium hot)
salt and pepper
1 medium onion, finely chopped
olive oil
bunch of chives, finely sliced

Scrub the potatoes, do not peel, and cook in salted water until done. Fry onion in some olive oil on low temperature until soft and transparent, not brown!

When potatoes are cooked peel them, mash one potato and cut the rest in slices. Made the dressing with mustard, oil, vinegar, salt and pepper. Add stock and mashed potato. Mix the dressing and fried onion with the sliced potatoes. Blend well, sprinkle with chives and serve.

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