About salad
Potato salad is a dish made from boiled potatoes and a variety of other ingredients. It is generally considered a side dish, as it usually accompanies the main course. Potato salad is widely believed to have originated in Germany from where is spread widely throughout Europe and later to European colonies. American potato salad most likely originated from recipes brought to the U.S. by way of German and European settlers during the nineteenth century. American-style potato salad is served cold or at room temperature. Ingredients often include mayonnaise or a mayonnaise-like substitute such as yogurt or sour cream, herbs, and vegetables such as onion and celery. German-style potato salad is generally served warm and is typically made with vinegar or olive oil, herbs and bacon
Potatoes are used warm in these two salads because they will absorb the flavours of the dressings. Dressings added to cold potatoes tend to 'sit' on them rather than soak in.
Ingredients
1 kg potatoes, cut into small pieces
2 tablespoons apple cider vinegar
3 medium eggs, hard-boiled, finely chopped
1 medium red onion, finely chopped
2 celery stalks, finely chopped
1/4 cup chopped dill pickles
4 tablespoons chopped freshly
1 cup (250 g) good quality mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon celery seeds
salt and freshly ground black pepper
3 spring onions (scallions), sliced thinly
Making recipe
1 Half fill a large saucepan with water; add potatoes and bring to a boil. Reduce heat to a simmer, cook 10 to 15 min or until just tender drain.
2 Place warm potatoes in a large serving bowl; add vinegar and toss to combine. Add eggs, red onion, celery, pickles and parsely then toss gently.
3 Combine mayonnaise, mustard and celery seeds in a small bowls. Add salt and pepper to taste. Stir gently into salad. Top with spring onions.
serves 4
preparation 15 min
cooking 12 min
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Contains : 430 cal, 12 g protein,
24 g total fat, 4 g saturated fat, 178 mg cholesterol,
43 g carbohydrates, 6 g fibre
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