Let's not even talk about how much BETTER Germanpotatosalad goes with say , German sausages like Bratwurst , knockwurst, and how it's light tangyness pairs with a thick juicy steak
place in a large saucepan and cover with water. Peel potatoes. Drain potatoes. cover and cook for 30-40 minutes or until tender but firm. 7 medium potatoes (about 1-3/4 pounds). 3 tablespoons all-purpose flour. 1/4-1/2 teaspoon salt. 1/2-3/4 cup vinegar
Unlike the typical American-stylepotatosalads, the German variety doesn't use any mayonnaise nor is it generally served chilled--typically, it's served warm
Season well with salt and pepper to taste -- sample it and add more mayo if too dry, more seasoning if desired -- don't be afraid to taste it and add more salt, etc -- the amount is bound to be a bit different every time you make this
In a large mixing bowl combine all the salad ingredients and season with salt and pepper to taste. I love reading so I have a pretty long summer reading list to go through with you
Tender red potatoes (or Yukon Gold but don’t mess with russets here) are coated in a delightfully tangy, slightly creamy dressing that’s whipped up in a skillet while the potatoes cool
Mix well with a fork. Have you tried this recipe. Mash potatoes in a large bowl, add fish/onion mix, coriander, chilies, turmeric, black pepper, cumin, salt and lemon juice
Comments
Log in or Register to write a comment.