German Potato Salad
Published in Family Favourites, Salads
Best served slightly warm or at room temperature, but is also excellent if refrigerated overnight. Stir in about 150 gr thinly sliced Black Forest ham, cut into strips, to make a light meal of this salad, serving it with a rocket and tomato salad.
Ingredients:
- 1.5 kg baby potatoes, unpeeled
- 2 tbl parsley, finely chopped
- 1 small onion, red preferably, finely chopped
- 45 ml wine vinegar
- 45 ml sour cream
- 30 ml German mustard
- 10 ml caraway seeds
- 180 – 250 ml sunflower oil
- salt & pepper to taste
Preparation:
- Scrub potatoes and boil in salted water until tender. Drain, refresh with a splash or two of cold water, then drain again thoroughly.
- Place the onion, sour cream, mustard, caraway seeds, salt and pepper in a bowl.
- Whisk until well combined, then slowly pour in the oil, whisking all the time, until the dressing emulsifies and thickens slightly. Use the lesser amount of oil at first.
- While the potatoes are still fairly hot, cut them into halves or quarters, depending on their size, and drop them straight into the dressing. Stir gently so that the potatoes are well coated with the dressing.
- Because some potatoes absorb more moisture than others, you may find that the salad seems a little dry, in which case add more oil.
- Leave to cool to room temperature. Stir in the chopped parsley, taste for seasoning and serve.
Serves 6 – 8.
