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Description
We prefer a very simple traditional
potato salad. There are many variations of this and one can
add many other things as hard boiled eggs etc., however we
like "jus plain & simple".
Cook the potatoes, and if they
are not organically grown, peal them. Chop the celery in fine
pieces and the onion also. For the dressing I use mayonnaise
seasoned with salt, black pepper, cayenne pepper and celery
seeds, thinned out with a bit of vinegar. This is where I
make variations, sometimes I use malt vinegar, or balsamic
or tarragon or other times the apple cider.
German variation
German potato salad does not
use mayonnaise. One heats olive oil (traditionally bacon fat)
and cider vinegar with salt pepper and a bit of sugar and
I finely mince one chili pepper. Pour the hot dressing over
the cubed potatoes and serve warm. (One could possibly use
the commercial tofu `bacon pieces found in health food stores
in the States if you really miss that flavor, but we don’t
find it necessary).
Oriental variation
Add 1-cup fresh bean sprouts,
1 cup finely sliced mushrooms, 1 stalk of celery, diced, a
small onion, minced and 1/4 cup chopped parsley. Mix together
and pour the dressing over.
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