Potato Salad

Kartoffelsalat

2 lbs potatoes (Preferable waxy i.e. Yukon gold)

1 small onion, finely chopped

1 clove garlic, minced 

1 cup hot chicken stock

3 tablespoons vinegar

1 teaspoon mustard

1 teaspoon sugar

2 tablespoons parsley, chopped

Salt, pepper

5 tablespoons oil

 

Wash the potatoes and boil with skins on for about 20 minutes depending on size. Peel the potatoes when still warm, then let them cool completely. Slice thinly. (Potatoes need alot of salt and pepper; inbetween slicing you can season them already with salt and pepper.) 

Marinade: Saute the onion and garlic until translucent. In the hot stock (I microwave it to make it hot), add the vinegar, mustard, parsley, sugar, salt and pepper. Add the sauteed onion and garlic to the stock and stir well. Pour the hot marinade over the sliced potatoes and let sit for about an hour. Add the oil and gently stir.  (Adding the oil afterwards, allows the seasoning to take to the potatoes better.) 

Tip: If you make the salad in advance you can always add more hot stock when ready to serve. (Potatoes soak up alot of liquid.) 

 

Also, depending on your taste, you can add: 

      - sliced cucumbers  

      - tomatoes

      - bacon bits

      

2 lbs potatoes (Preferable waxy i.e. Yukon gold)

1 small onion, finely chopped

1 clove garlic, minced 

1 cup hot chicken stock

3 tablespoons vinegar

1 teaspoon mustard

1 teaspoon sugar

2 tablespoons parsley, chopped

Salt, pepper

5 tablespoons oil

 

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