German Potato Salad
Ingredients
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500g scrubbed baby new potatoes
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2 finely chopped small shallots
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4 tbsp light olive oil
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1 tbsp white wine vinegar
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1 tsp dijon mustard
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1 tsp mustard seeds
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2 diced gherkins
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1/2 bunch chopped fresh dill
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8 slices finely shredded pepper salami
Method
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Boil 500g scrubbed baby new potatoes for 15-20 minutes until tender. Test one with a fork: it should go straight through without making the potato fall apart. Cool, then cut each potato into halves or quarters.
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Mix 2 finely chopped small shallots with 4 tbsp light olive oil, 1 tbsp white wine vinegar and 1 tsp Dijon mustard. Season and taste, adjusting the quantities of oil and vinegar if necessary. Lightly crush the potatoes with a fork and fold the dressing through, along with 1 tsp mustard seeds, 2 diced gherkins, 1/2 bunch chopped fresh dill and 8 slices finely shredded pepper salami.
Comments
Glossary
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Boil
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Crush
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Dressing
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Gherkin
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Lightly crushed
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Mix
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Mustard
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Mustard seeds
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Oil
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Olives
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Pepper
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Potatoes
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Sausages (ready to eat)
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Scrubbed
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Season
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Shredded
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Slice
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Tender
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Vinegar
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Wine
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This recipe was first published in Thu Jun 01 01:00:00 BST 2006.
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