23 August 2012

BAVARIAN POTATO SALAD

BAVARIAN POTATO SALAD
Bavarian potato magic... This Potato salad brings back so many fond memories of Munich, Beergardens, Oktoberfest, Pretzels, Obatzda, Schweinsbraten, Leberkäs', just to name a few... none of those to be found here in Brussels I'm afraid... Actually that's not entirely true, as every two years after the Munich Oktoberfest one of the Oktoberfest tents comes to Brussels for a couple of nights - just one tent for all the German and other Expats... and us, of course... :-)  With all the original beer and food, big Pretzels, music, and the traditional big mess. But such fun and we look forward to the next one in 2013... This potato salad is really silky and moist, and feels so light compared to it's heavy mayonnaised cousin. It is made with hot soup that is absorbed by the potatoes making them tasty and creating the typical consistency of this salad. The original recipe states 
750ml stock. I used this amount once and just poured it over and my potatoes were literally swimming in soup even after several hour so that I finally had to put the salad through a sieve  :-)  All types of potatoes are different, and even if using the same potatoes, they might be boiled more or less than other times. So having learned my lesson the hard way, I reduced the quantity of the original recipe and add this amount slowly, i.e. first half and then bit by bit. There are many varieties of this salad in Munich: with and without bacon, chive or gherkins, but they all have something in common: they are made with hot soup, and are mustard-and-vinegar-spicy, with a hint of sweet. The salad goes well with barbecued or grilled meat and sausages. Also with roast meats, chicken or burgers. Or simply on its own...  :-)  Also great for entertaining, as it can be prepared ahead of time. 

Recipe source: posted by 'Lollipop' on CHEFKOCH.DE 
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Makes 4 portions
1 1/2 kg salad (waxy) potatoes
1 white onion
400-500ml beef or vegetable soup (or made from stock cube)
1 tsp sugar
1 tsp mustard
3 Dsp vinegar
4 Dsp (sunflower) oil
75g bacon
1 bunch chives
optional: couple of cornichons or gherkins
salt, freshly milled black pepper
BAVARIAN POTATO SALAD
Wash the unpeeled potatoes, put them in a large pot, cover with cold water and boil until soft. Peel them while still hot, then cut them into thin slices into a large enough salad bowl. 
BAVARIAN POTATO SALAD
In the meantime cut the onion into small dice.
BAVARIAN POTATO SALADBAVARIAN POTATO SALAD 
Heat the soup (alternatively add boiling water to the stock cube), then put half of it in a saucepan and bring to simmering point, keeping the remaining soup for later. Add the onion and leave to simmer and soften for a couple of minutes. 
BAVARIAN POTATO SALADBAVARIAN POTATO SALAD
Add the mustard, vinegar and oil, stir well, then pour the hot mixture over the warm potato slices. 
BAVARIAN POTATO SALAD
Cut the bacon into small pieces, then fry in a pan until fully cooked. Finely cut the chive, a couple of cornichons or gherkins and add to the potatoes. Stir well.

BAVARIAN POTATO SALADBAVARIAN POTATO SALAD

Season with salt and pepper, then cover and leave let rest for app. 30 mins. The potatoes at some point will look as if swimming in the soup - add more soup at this point if necessary - but not to worry, the potatoes will absorb the liquid. But, depending on the type of potato, this will be more or less, so I prefer to start with half the soup, and add more over time until I see that the potatoes are no longer absorbing. 

BAVARIAN POTATO SALAD
Once finished, the salad should be very moist but not swimming in soup. The salad is best if left to rest for several hours. Put it in the fridge, but take it out well before serving to bring it back to room temperature. Try once more and season with more salt, pepper or mustard as necessary. 
BAVARIAN POTATO SALAD

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BAVARIAN POTATO SALAD

BAVARIAN POTATO SALADBAVARIAN POTATO SALADBAVARIAN POTATO SALAD


Makes 4 portions:


1 1/2 kg salad (waxy) potatoes
1 white onion
400-500ml beef or vegetable soup (or made from stock cube)
1 tsp sugar
1 tsp mustard
3 Dsp vinegar
4 Dsp (sunflower) oil
75g bacon
1 bunch chives
optional: couple of cornichons or gherkins
salt, freshly milled black pepper

Wash the unpeeled potatoes, put them in a large pot, cover with cold water and boil until soft. Peel them while still hot, then cut them into thin slices into a large enough salad bowl. In the meantime cut the onion into small dice. Heat the soup (alternatively add boiling water to the stock cube), then put half of it in a saucepan and bring to simmering point, keeping the remaining soup for later. Add the onion and leave to simmer and soften for a couple of minutes. Add the mustard, vinegar and oil, stir well, then pour the hot mixture over the warm potato slices. Cut the bacon into small pieces, then fry in a pan until fully cooked. Finely cut the chive, a couple of cornichons or gherkins and add to the potatoes. Stir well. Season with salt and pepper, then cover and leave let rest for app. 30 mins. The potatoes at some point will look as if swimming in the soup - add more soup at this point if necessary - but not to worry, the potatoes will absorb the liquid. But, depending on the type of potato, this will be more or less, so I prefer to start with half the soup, and add more over time until I see that the potatoes are no longer absorbing. Once finished, the salad should be very moist but not swimming in soup. The salad is best if left to rest for several hours. Put it in the fridge, but take it out well before serving to bring it back to room temperature. Try once more and season with more salt, pepper or mustard as necessary. 
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