Not a very humble name but deserved! This Fantastic Potato Salad is full of vegetables, condiments and flavour! Continue reading “Fantastic Potato Salad”
Here is something a little different to do with spring’s rhubarb bounty. And it is surprisingly delicious! These are spicy, sweet/tart little bites. You can eat them like a pickle on the side of something or straight out of the jar!
Here is another double-duty recipe. You can make up a big batch of this stuff and FREEZE it! You can freeze it in whatever quantity works for your family. It make a great little side salad serving to go in lunches or a last minute side for BBQ sausages or burgers. Continue reading “Freezer Cole Slaw”
I can’t decide which potato salad I like best! This is the 3rd variation of German potato salad I am posting. The base of this is the same as Warm Potato Salad with Beer– only the dressing is different!
This creamy one is really interesting as well because of the warm butter, beer mix you pour over the hot potato dice. I think you will get a lot of people asking what is in this salad because unless you have seen the recipe it is hard to put your finger on on what you are tasting.
I like this one with Schnitzel because the creaminess offsets the dryness of the schnitzel cutlet. You can keep it relatively calorie light by using light mayonnaise and light sour cream.
As you may know from my other posts my favourite new way to cook my potatoes is in my pressure cooker, 15-17 minutes for 12 whole medium size potatoes! And no mushiness! I feel like I am becoming a broken record!
This recipe is so delicious. It lends itself to Oktoberfest season more so than summer. Warm potato salad in summer just doesn’t feel right!
All German potato salads that I know of start by cooking your potatoes whole with skins on. That way they don’t get overcooked or mushy. But today I just discovered that the way I like to cook them best is in the pressure cooker. You may know from some of my other posts what a fan I am of my pressure cooker but today I became an even BIGGER fan!
I cooked 12 medium size potatoes in the pressure cooker, whole, skins on in 11 minutes. It took the pressure cooker about 5 minutes to come up to pressure. Compare that to about 40 minutes on the stove top! Because the potatoes sit on a rack above the liquid the skins didn’t even break open, let alone have the potatoes crack and get mushy in parts. They were perfect!! I am never going back to boiling on the stove!
The other key to a great potato salad is to mix the warm potato dice with a mixture of melted butter, salt and cider vinegar (plus my secret weapon ingredient below!). The warm potato will absorb this mixture and it builds a depth of flavour that can’t be replaced with just adding a dressing at the end. This works even for a salad you intend to serve cold.
I used a light beer, Corona actually. You don’t want too heavy a beer to overpower the other flavours and a dark beer will throw the colour off and becomes unappealing.
This salad is so flavourful. It is good warm or at room temperature. My husband would eat it cold as well but I am not sure I would!
You may also like my Warm Creamy Potato Salad! Check it out!