Oh, one more thing, in Germany there is a big divide, in the south potato salat is usually eaten with a stock and vinegar “dressing” in the north with mayonnaise. It’s basically a religious war (don’t ask), so what I tried to do is to anger both parties alike in creating a recipe using both.
- 2kg (4,4092452 lb) Potatoes
- 150g (5,2910943 oz) Onions
- 1/2 l Stock
- 5 Eggs
- 250g (8,8184905 oz) Mayonnaise
should you make your own mayonnaise you will also have to get
- Oil (best use a flavorless one)
- Crème Fraîche
- 2 (extra) Eggs
For the mayonnaise
- Blend two egg yolks
- Add pepper and salt
- Add about a tablespoon of mustard
- While blending pour a steady stream of oil (about 250 ml (0,5283441 pt)) into the mix
- Add about a table spoon of Crème Fraîche
For the potato salat
- Cook potatoes, best a day before making the salat.
- Chop potatoes, either in slices or bite size.
- Chop Onions
- Cook eggs, about 6 minutes, they should be liquid anymore but not cooked hard.
- Chop gherkins, baloney and eggs, fine, you can already mix these.
- Mix potatoes and onions.
- Prepare vinegar and stock
- Mix Stock with 5 tablespoons of vinegar, a tablespoon of mustard, salt, pepper and a little sugar
- Cook Stock
- Let the mix cool down so that it is only lukewarm
- Mix vinegar-stock with potato-onions and wait about 5-10 Minutes
- Mix with chopped gherkins, baloney, eggs.
- Mix with Mayonnaise.
- Wait at least 1h.
In anticipation of me not being able to blog, due to me having little time the next two weeks, have a nice holiday and a happy new year.