Text 287, 88 rader
Skriven 2010-08-17 07:00:00 av Dave Drum (43968.cooking)
Ärende: SF Gate 218
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dutch-German Potato Salad
 Categories: Potatoes, Salads, Dressings
      Yield: 7 servings
 
  2 1/2 lb Fingerling potatoes;
           +=OR=+
  2 1/2 lb Medium Yellow Finn potatoes
    1/3 c  White wine vinegar or
           - champagne vinegar
  1 1/4 ts Salt; more to taste
    1/2 c  Mayonnaise
    1/2 ts Lemon juice; to taste
      1 ts Dusseldorf or Dijon mustard
    1/2 c  Extra virgin olive oil
           Fresh ground pepper
    1/4 c  Minced red or white onion
      3    Hard-cooked eggs; shelled,
           - coarse chopped
    1/2    English cucumber (opt)
 
  This recipe was the favorite in former Chronicle staff
  writer Karola Saekel's family, which lived on the German-
  Dutch border. The Coenen women liked to use "maeuschen"
  (little mice) potatoes, which resemble fingerling potatoes.
  Yellow Finn potatoes are a good substitute.
  
  Boil the potatoes in their skins in salted water to cover
  until just done but not mushy. A skewer or small knife
  inserted should still meet some resistance.
  
  Drain the potatoes and return them to the pot; briefly
  place over low heat until the potatoes are dry, shaking
  the pan often. Transfer the potatoes to a cutting board
  to cool. When cool enough to handle, peel and slice with
  a sharp knife into 1/8-inch slices.
  
  Combine the vinegar and 3/4 teaspoon of the salt; heat to
  lukewarm (this can be done in the microwave). Loosely place
  the potato slices in a large bowl. Add the warm vinegar in
  three additions, gently tossing the potatoes after each
  addition. Loosely cover the bowl and set aside.
  
  Combine the mayonnaise, the remaining 1/2 teaspoon salt,
  the lemon juice and mustard in a small bowl. Mix well. Add
  the oil in a very thin stream, whisking it in with a small
  wire whisk or fork. Stop the stream of oil every so often
  to ensure it is well incorporated. Add a few grinds from
  the pepper mill. Refrigerate until 30 minutes to 1 hour
  before serving. Taste for salt and pepper and add more
  if needed.
  
  When the potatoes are completely cooled, finish the recipe
  (or refrigerate if made ahead). Add the mayonnaise mixture,
  onion and eggs to the potatoes and fold in with a rubber
  spatula, trying to break up potatoes as little as possible.
  
  Peel the optional cucumber and slice thinly (a mandoline
  works well); salt the slices and place in a colander. Let
  macerate for 20 minutes, then squeeze as much liquid as you
  can from the cucumbers. Fold gently into the salad; taste
  again for salt.
  
  If serving at an outdoor event, keep salad cool by placing
  the salad bowl in a larger bowl of ice water.
  
  Serves 6 to 8
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 02 October 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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