Tuesday, August 5, 2008

Bavarian Potato Salad

The key to making this salad is getting the right potatoes. In Germany you can purchase Salatkartoffeln (salad potatoes) in most markets. Though salad potatoes are supposedly available in the states, if you can't find them use fresh Jersey potatoes. Jersey potatoes have a great flavor and hold their texture well when boiled.

The measurements in this recipe are all approximations. You may need more or less liquid depending on the potatoes. The trick is to listen to the salad. When gently tossed, it should sound moist without being gloppy.

6 salad or Jersey potatoes
1 onion minced
1/2 cup Kressi or white wine vinegar
1/4 cup sunflower oil
2 tablespoons Dijon mustard
1 tablespoon Maggi Wurze or 1/2 tablespoon soy sauce*
1/2 cup beef broth
3 tablespoons minced chives
Salt and pepper

Boil potatoes until cooked through, about 20 minutes. Drain and set aside until they are cool enough to handle. Remove potato skins and cut potatoes into thin slices. Place in a large mixing bowl. Add onion, vinegar, oil, mustard, Maggi Wurze or soy sauce, and beef broth. Mix all of the ingredients together. Season with salt and pepper. Taste and adjust the seasoning as necessary. Mix in chives. Serve warm or room temperature.

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