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Potato salad - Page 2

post #31 of 44
Quote:
Originally Posted by Cerise View Post
 

...In my experience, the only potato salad that is served hot is German potato salad. Almost any combination of ingredients, to your taste, will work. It's best, imo, to refrigerate a few hours or overnight for the flavors to meld, and chill, served cold or at room temperature. You can make it a few days in advance, as long as it's covered and refrigerated. Hope that helps.

interesting, I've only had German Potato Salad, hot ...

post #32 of 44
Thread Starter 

German Potato Salad is not the only potato salad served warm.  I sometimes make a potato salad for lunch with boiled potatoes dressed with olive oil and red wine vinegar and topped with hard boiled or poached eggs.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #33 of 44
We also have all sorts of different warm potato salads in France. 
post #34 of 44

Found a picture of the second version, served with Schnitzel:

 

post #35 of 44

oh my gawd Gene, you just melted my heart!  add a dish or sour cream (I'm a dipper) and a beer...real beer not this stuff they serve here in the States ... 

post #36 of 44

Hehe, thanks. The appropriate beer is shown in this picture which I made during the preparation - it is a slight variation on the above mentioned recipe, btw, pickled egg instead of freshly boiled and no apple, since I had a guest intolerant to fructose:

 

post #37 of 44
Quote:
Originally Posted by GeneMachine View Post
 

Found a picture of the second version, served with Schnitzel:

That schnitzel just made me hungry. Last time I had one was in Zürich. I should make some this week! :talk:

post #38 of 44

Serve my potatosallad luke warm. Make an emulsion on a sweet mustard, lime juice/zest and extra virgin olive oil. 

Its a good base i use in different variations. 

post #39 of 44

@GeneMachine were those eggs pickled with some beet?  Or is that purple color from spray paint?

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #40 of 44
Quote:
Originally Posted by teamfat View Post
 

@GeneMachine were those eggs pickled with some beet?  Or is that purple color from spray paint?

 

mjb.

Just the red wine vinegar in the pickling juice.

post #41 of 44

So, Ms KK--did you try the herbed potato salad? If you did, I hope you liked it.

post #42 of 44
Thread Starter 
Quote:
Originally Posted by ChicagoTerry View Post

So, Ms KK--did you try the herbed potato salad? If you did, I hope you liked it.

I did we loved it, it's a winner. It was a little sweet I may have overdone it with the maple syrup. That it may aged balsamico is a tad too sweet and doesn't mesh well with the syrup. Needs tweaking but yes it was great thank you! I think t will be a hit.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #43 of 44

Oh, good! I'm so glad!

post #44 of 44
Thread Starter 

It's not a very good picture lol.  When I make it again I will leave the skin on the red potatoes and it will contrast beautifully.  Also I will chop the herbs by hand instead, it makes them prettier me thinks.  But tahini in a potato salad?  My husband loved it, he hates mayo.  Thanks all!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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