Hot German Potato Salad Recipe
Ingredients
| Onions | 2 Medium (Salad potatoes - 2 1/2 lbs) | |
| Oil | 3 Tablespoon (Salad potatoes - 2 1/2 lbs) | |
| Vegetable bouillon cubes | 2 (Salad potatoes - 2 1/2 lbs) | |
| Water | 1 Cup (16 tbs) (Salad potatoes - 2 1/2 lbs) | |
| Dijon Mustard | 1/2 Teaspoon (Salad potatoes - 2 1/2 lbs) | |
| Brown sugar | 1 Tablespoon (Salad potatoes - 2 1/2 lbs) | |
| Cider vinegar | 5 Tablespoon (Salad potatoes - 2 1/2 lbs) | |
| Pepper | 1 Dash (Salad potatoes - 2 1/2 lbs) | |
| Aioli mayonnaise - 1 tablespoon | ||
| Chives | 1 Bunch (100gm) (Salad potatoes - 2 1/2 lbs) | |
| Radishes | 1 Bunch (100gm) (Salad potatoes - 2 1/2 lbs) | |
| Parsley (for garnish) | ||
| Salt | 1 To taste (Salad potatoes - 2 1/2 lbs) | |
| Pepper | 1 To taste (Salad potatoes - 2 1/2 lbs) | |
Directions
MAKING
1) Cook the potatoes for 20-25 minutes until just done, drain, then allow to cool and peel.
2) In a large bowl, cut and place the 1/4-inch thick sliced potatoes.
3) In a food processor bowl with a metal blade, process the apples until chopped medium-fine.
4) In a skillet, saute the onions in the oil over a medium-high heat, until soft and lightly browned.
5) Stir the onions and excess oil gently into the potatoes to mix.
6) Stir the bouillon cubes in boiling water until dissolved, then stir in mustard, sugar, vinegar and pepper, then pour over the potatoes.
7) Stir in the mayonnaise, mix well with a wooden spoon and sprinkle with salt and additional pepper.
8) In a food processor bowl with a metal blade, process the chives until finely minced and add to the potatoes.
9) In a food processor bowl with a slicing disc, process the radishes until sliced and add to the salad.
SERVING
10) Garnish with the parsley and serve hot.
1) Cook the potatoes for 20-25 minutes until just done, drain, then allow to cool and peel.
2) In a large bowl, cut and place the 1/4-inch thick sliced potatoes.
3) In a food processor bowl with a metal blade, process the apples until chopped medium-fine.
4) In a skillet, saute the onions in the oil over a medium-high heat, until soft and lightly browned.
5) Stir the onions and excess oil gently into the potatoes to mix.
6) Stir the bouillon cubes in boiling water until dissolved, then stir in mustard, sugar, vinegar and pepper, then pour over the potatoes.
7) Stir in the mayonnaise, mix well with a wooden spoon and sprinkle with salt and additional pepper.
8) In a food processor bowl with a metal blade, process the chives until finely minced and add to the potatoes.
9) In a food processor bowl with a slicing disc, process the radishes until sliced and add to the salad.
SERVING
10) Garnish with the parsley and serve hot.
Chef
