Sunday, January 01, 2006

Kartoffelsalat (German Potato Salad)

5-6 medium white potatoes
1 medium onion, finely diced
white pepper
1/4 c oil
1/4 c white or cider vinegar
2 eggs, beaten

Boil potatoes in their jackets until tender. Cool. Peel. Slice into bowl, stopping periodically to sprinkle with diced onion, salt and white pepper. Mix oil and vinegar; pour over potatoes. Add beaten eggs. (Yes, they're raw.) Stir gently to blend flavors. I like to eat mine at room temperature; DH likes his chilled. Either way, it's as authentic as you can get, and much more simple than the cooked sweet bacon dressing.

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