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Potato Salad - Central European Style

Cuisine: Hungarian, Polish
Type: Vegetables
Courses: Salads
Serves: 4 people

Recipe Ingredients

1 1/2 lbs 681g / 24ozRed potatoes
1/3 cup 20g / 0.7ozOnion - finely chopped
2 tablespoons 30mlDiced dill pickle
1 teaspoon 5mlCaraway seeds
1 teaspoon 5mlPaprika - hot Hungarian
1 1/2 tablespoons 22mlSpicy brown mustard
1 1/2 tablespoons 22mlDijon-style mustard
1 tablespoon 15mlLemon juice
1/2 tablespoon 7.5mlVinegar - sherry
  Vinegar preferred
1/3 cup 78mlVegetable oil
1/2 teaspoon 2.5mlSalt or more to taste

Recipe Instructions

Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes.

Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil.

Add salt, taste and correct seasoning as desired.

Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature.

Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add 1/2 cup diced cooked pork shank (see previous recipe).

Better Homes and Gardens Magazine


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