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Drinks and Coctails Recipes

  Added: Apr 07, 2006  •  Visited (405)  •  Print version Print this recipe (15)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Summer Potato Salad
(Leichter Kartoffelsalat)
What You Need:
  • 1 tablespoon white wine vinegar
  • 2 teaspoons prepared Dusseldorf style mustard, or substitute 2 teaspoons other hot, prepared mustard
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon fresh lemon juice
  • 6 medium-sized boiling potatoes (about 2 pounds), scrubbed but not peeled
  • 1 cup finely chopped onions
  • 2/3 cup chicken stock, fresh or canned
  • 1/3 cup olive oil

  • How To Cook:
    1. Drop the unpeeled potatoes into enough lightly salted boiling water to cover them completely. Boil them briskly until they show only the slightest resistance when pierced with the point of a small, sharp knife. Be careful not to let them overcook or they will fall apart when sliced. Drain the potatoes in a colander, then peel and cut them into ╝-inch slices. Set the potatoes aside in a bowl tightly covered with aluminum foil.

    2. In a heavy 2- to 3-quart saucepan, combine the chopped onions, stock, oil, vinegar, prepared mustard, salt and pepper. Bring to a boil over high heat, stirring occasionally. Reduce the heat to low and simmer uncovered for 5 minutes. Remove the pan from the heat and stir in the lemon juice. Pour the sauce over the potato slices, turning them about with a spatula to coat them evenly. Let the potatoes cool to room temperature, then taste for seasoning and serve.
    To serve 4
     This recipe is also available in:
    Cuisine ╗ Europe ╗ Germany
    Main Ingredient ╗ Vegetables ╗ Potatoes
    Dish ╗ Salads


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