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POTATO SALAD (KARTOFFELSALAT)
1 lb potatoes
1 large tart apple
1 onion, large
6 green olives, optional
1 pickle, optional
1 teaspoon capers, optional
10 walnuts, coarsely crushed, optional
4 Tbsp vinegar
2 Tbsp sour cream
2 Tbsp evaporated milk
salt (to taste)
pepper (to taste)
2 heaping tbsp. mayonnaise
parsley, optional
Peel and quarter the potatoes, rinse, boil them starting with cold
water and a teaspoon salt, until tender (about 18 minutes). Let
potatoes cool completely, then cut into potato salad sized pieces.
Peel and core apple, cut into small cubes. Peel onion and chop.
Cut olives into thin slices. Cut pickle into small cubes. Combine
everything except mayonnaise and parsley in a bowl. Carefully fold
together, cover with plastic wrap, and let sit for a day in
refrigerator. Next day, fold mayonnaise into salad, taste, adjust
seasoning. Decorate by sprinkling some parsley on top.
Optional additions: Wedges of hard boiled eggs and/or tomato wedges.
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German 24