Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds Red potatoes
1/3 cup Finely chopped onion
2 tablespoons Diced dill pickle
1 teaspoon Caraway seeds
1 teaspoon Paprika -- hot Hungarian
preferred
1 1/2 tablespoons Spicy brown mustard
1 1/2 tablespoons Dijon-style mustard
1 tablespoon Lemon juice
1/2 tablespoon Vinegar -- sherry
vinegar preferred
1/3 cup Vegetable oil
1/2 teaspoon Salt or more to taste
1. Cut potatoes in half and steam or boil until tender but still firm,
about 15 minutes.
2. 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.
3. 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.
4. 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).
