The potato salad popular accompaniment to sausages or cold meat can be supplemented with vegetables, to be a small meal. Freshly boiled potatoes and a fine sauce and a little time to pull Let are prerequisites in order to achieve a good result. The lukewarm potato salad tastes best.
Peel boiled potatoes while still hot by spinning them on skewers and pulling the skin off with a knife.
Cut potatoes into 3 - 4 mm thick slices so they do not fall apart. Distribute in a bowl and pour about 1 1/2 oz strong, hot broth, pour over and let stand at room temperature for about 1 hour.
The broth should be practically sucked-up. Pour sauce and then carefully fish out with a straining ladle.
Mix sauce: mustard, vinegar, sunflower oil and walnut oil mix. Season as needed with salt and pepper. Add chives and mix with the potatoes
Tip: Instead of oil and vinegar, mix 2 tablespoons vinegar with 2-3 tablespoons of yogurt and mayonnaise.
Mix in salad dressing. Mix the potatoes which have absorbed the broth, pour over sauce, mix well with a wide blade.
Tip mix the salad with sauce and other ingredients for a few hours in advance and refrigerate.
Add raw onions and garlic, but it was only just before serving add, because they can be bitter.
|Serving Size: 1 Serving (178g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 63 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 0mg||0 %|
|Sodium 250.1mg||9 %|
|Potassium 600.7mg||16 %|
|Total Carbohydrate 28g||8 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 24.7g|
|Protein 3.7g||5 %|
Powered by: USDA Nutrition Database
Calories per serving: 187
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