I'll be
posting tomorrow about the book My
Berlin Kitchen but I wanted to share with you a recipe/technique that I got
from the book which has probably changed the way I'll do Potato Salad for ever!
This is my
own description of how I did it – so apologies to Luisa Weiss if I didn't do it
right!
Step 1 – cook your potatoes – choose waxy
ones
Step 2 – let your potatoes cool for at
least 2 hours (more would have been better I think)
Step 3 – thinly slice your potatoes. I think that the idea is that the potatoes
will hold together better if they are sliced cold. Mine fell apart a bit. (Before this I have always quartered or cubed
potatoes in potato salad)
Step 4 – Melt 4 tablespoons of butter
(unsalted) – it sounds a lot – but you need to judge how much you need
depending on how many potatoes you cooked
Step 5 – Add 1 finely chopped onion into
the butter and fry for 3 minutes. And
for this it is important that the onion is as finely chopped as you can. A bit fiddly but important to the end result.
Step 6 – Add wine vinegar and chicken
broth (twice as much broth as vinegar).
I used my homemade chicken stock. Add 1 tablepoon of Dijon mustard and then
simmer for 3 more minutes
Step 7 – Whisk into the mixture 3
tablespoons of olive oil.
Step 8 – pour your hot mixture over your
sliced potatoes and season to taste with salt and pepper. And you are done. I put some sliced spring onions on top just
to add a wee bit of colour.
In the past
I have always put cold dressings (some like a vinaigrette and sometimes with
mayo) onto hot potatoes. Cooking the
onion and heating the dressing and putting it onto cold potatoes worked like a
treat.
Very different but it sounds delicious!
ReplyDeleteWe always pour some Italian-style dressing over the warm potatoes after they're cut. It gets absorbed and adds so much flavor to the potatoes!
ReplyDeleteGood Morning Carole, I do love potato salad, well as I said in your comments section on Food on Friday, I love, love, love potatoes. I lived in Germany many years ago and I really enjoyed the potato salads my friends made, they were always so tangy and creamy. I have never added a hot dressing to cold potatoes, so I am looking forward to trying your recipe.
ReplyDeleteBest Wishes
Daphne