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.
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Serving Size: 1 Serving (178g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 187 | ||
Calories from Fat: 63 (34%) | ||
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Amt Per Serving | % DV | |
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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 Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 187
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