German Potato Salad
Introduction
Use new or salad potatoes for this dish. Purple potatoes add a great colour contrast.
Serves: 6
Ingredients
1 kg small pink, purple or yellow salad potatoes, washed
Salt
1 small red onion, peeled
1 Tbsp creamy Dijonnaise mustard
1 clove garlic, peeled and crushed
2 Tbsp capers, drained and chopped
Freshly ground black pepper to taste
3 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
3 Tbsp chopped parsley
1 Tbsp chopped mint
Salt
1 small red onion, peeled
1 Tbsp creamy Dijonnaise mustard
1 clove garlic, peeled and crushed
2 Tbsp capers, drained and chopped
Freshly ground black pepper to taste
3 Tbsp extra virgin olive oil
1 Tbsp white wine vinegar
3 Tbsp chopped parsley
1 Tbsp chopped mint
Method
1 Steam or gently boil potatoes until barely tender (if steaming, sprinkle with salt, or cook in salted water). Drain. When cool enough to handle, peel and slice thickly.
2 Peel onion, slice thinly and soak in chilled water for 15 minutes. Drain and pat dry on paper towels.
3 Mix mustard, garlic, capers, 1 teaspoon of salt, freshly ground black pepper to taste, oil, vinegar and parsley together in a large bowl. Add potatoes and gently toss together, adding mint and red onion. Tip into a shallow serving bowl, scraping in all the dressing.
4 Serve with spiced beef, while still warm.