Mutti's Potato Salad
|
Author: Denni Schnapp Status: published license cc-by-nc-sa tags: Cooking, Food, BBQ, Mutti's Potato Salad,
|
Share on TwitterA summer and BBQ stand-by!
The only alteration I have made is to substitute 1/3 of the mayonaise with natural yoghurt, making the dish a bit lighter.
This recipe uses no fixed quantities, everything's done to taste. the salad in the picture could have used slightly more dressing (usually, the potato is completely coated), but as it used Jersey Royals with their distinctive, earthy taste, I cut back on the other flavours a little.
Boil potatoes until just tender, drain and leave to steam off moisture and cool to just above room temperature.
Boil an egg until hard and leave to cool.
Simmer a Frankfurter sausage for 2-3 minutes until warmed through and leave to cool as well.
(I do all of this in the same pot, with the potatoes)
Make the dressing:
2 parts Mayonnaise to 1 part yoghurt ,
A dollop of grain- or Dijon mustard,
A drizzle of lemon juice,
White pepper and salt (taste and adjust seasoning)
Add:
A small handful finely chopped parsley and chives.
Finely diced onion (if chives aren't available, use spring-onion instead),
The *chopped* egg (mashing it ruins the texture!),
A finely diced gherkin,
Thinly sliced Frankfurter
Now slice or cube the potatoes and stir in piece by piece to make sure that all the chunks are evenly coated. If they are still slightly warm, chill and stir again to prevent dressing from discolouring.
This goes well with cold meats, fried sausages, BBQ and rollmop herring.
The Frankfurter is optional.
