Thursday, October 1, 2009

Kartoffel Kapern Salat


From www.marions-kochbuch.de. An excellent way to prepare potatoes a day or even more in advance. Basically, you marinate boiled potato slices in vegetable stock with onion and an olive oil-vinegar dressing.

Recipe for 600 gram potatoes (cook them in shell and peel when warm):

1 - Simmer in a pan for 5 minutes: about 200ml vegetable stock and one onion, cut in small cubes.

2 - Prepare dressing from: 3 tbsp olive oil, 2 tbsp white wine vinegar (or: white balsamico vinegar), pressed garlic, pepper and salt.

3- Pour stock and dressing over the cooked potato slices.

4 - Add (this is just a reference): fresh parsley, anchovies, 5 teaspoons caper, 12 black olives, 120 gram cherry tomatoes (halved).

Let the potatoes marinate in the fridge for at least 30 minutes. This will keep for a few days.

Or:


KARTOFFELSALAT

Voor 4 personen:
kilo vastkokende aardappelen
ongeveer 150 ml hete kippen- of groentebouillon
1 el gladde mosterd
3 – 4 el witte azijn
3 – 4 el zonnebloemolie
1 middelgrote ui, fijngehakt
8 zure augurkjes, fijngehakt
of 3 el kappertjes, afgespoeld
of de helft van allebei
blaadjes van 1 – 2 takjes dragon, fijngehakt
handje bladpeterselie, fijngehakt
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