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Potato salad: a simple recipe. Video
Potato salad is prepared by chefs in every German, Austrian or Czech city, serving this hearty dish as a side dish with their famous schnitzels, sausages and fried fish. Russian housewives also make it with pleasure; this is an easy-to-prepare and very satisfying dish made from an inexpensive vegetable. There are quite a few recipes for potato salad, because a wide variety of products can act as additional ingredients: fresh and salted vegetables, legumes, eggs, meat and sausage, mushrooms and herbs.
Cream fresh – delicate creamy base for sauce
Ingredients: – 250 ml of cream from 33 to 38% fat; – 2 tbsp. natural yogurt, yogurt or kefir;
Make a creamy sauce base ahead of time. In the original recipe, French fresh cream (Fraiche) is taken in this capacity, which is widely used by European chefs and culinary specialists. You can cook this overseas mass on your own, however, this will take quite a lot of time.
Pour the cream into a small, better glass jar and add yogurt or curdled milk to them. Cover the dishes loosely, wrap them in a blanket and leave for 12-24 hours until the cream thickens. Then stir a little with a spoon, close the lid again and refrigerate. Cream fresh is similar in appearance to sour cream, but less sour and more airy. By the way, this is a great alternative to expensive mascarpone for cakes and pastries.
German-style potato salad in an exquisite cream sauce
Ingredients: – 1 kg of potatoes; – 200 g of ham; – 2 large or 4–5 small pickled cucumbers; – 1 green apple; – 4-5 green onion feathers;
For the sauce: – a portion of fresh cream; – 2 medium onions; – 2 tbsp. apple cider vinegar; – 4 tablespoons vegetable oil; – a pinch of white pepper; – 05, tsp salt.
For this recipe, potatoes should be taken non-crumbly, with a low starch content, the so-called wax varieties, with small tubers
Boil the potatoes in their skins, peel them warm and leave to cool, since you need to cut them cold. Cut the ham and the apple peeled and seeds into strips. If you took large cucumbers, cut each lengthwise into 4 parts, and then each into thin transverse slices, if small – into circles. Cut the cooled potatoes into large strips. Place all prepared ingredients in one deep bowl and stir gently.
For a delicious creamy sauce, combine creamy fresh juice with apple cider vinegar, vegetable oil, salt and ground white pepper. Peel, cut the onions into small cubes and add to the white mass. Beat everything with a broom, but not a mixer, and pour over the ham-vegetable mixture.
Let the dish sit for at least half an hour at room temperature before serving. Then transfer it to a nice salad bowl and sprinkle with chopped green onions. German potato salad is a fairly high-calorie and very nutritious dish, sufficient for a full lunch or dinner, or as one of the hearty dishes on a festive table.