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Potato Salad, Central European Style
1 1/2 lb red potatoes
1 1/2 tbsp Dijon-style mustard
1/3 c finely chopped onion
1 tbsp lemon juice
2 tbsp diced dill pickle
1/2 tbsp vinegar
1 tsp caraway seeds
1 tsp hot Hungarian paprika
1/3 c vegetable oil
1 1/2 tbsp spicy brown mustard
Cut potatoes in half and steam or boil until tender but still firm,
about 15 minutes.
Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds,
paprika and both mustards. Using a whisk, stir in lemon juice and
vinegar, then stir in oil. Add salt, taste and correct seasoning
as desired.
Peel cooked potatoes, cut into medium cubes or small slices and
immediately combine with dressing in the bowl. Set aside until
serving, preferably at room temperature.
Serve with cold cuts, sausages or frankfurters. If desired, dice
cold cuts and mix into salad or add 1/2 cup diced cooked pork shank
(see previous recipe).
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European 01