I have mixed feelings about potato salad, I'm not much a fan of the overly creamy mayonnaise based potato salads. This salad, on the other hand - is out of this world. I could sit down with a big bowl of this salad every night of the week and never get sick of it. Sometimes simple things are simply the best, and I believe that pickles and potatoes are a match made in heaven. In salad, in soup, or in gorgeous Croatian pogaca - I will never tire of this ingredient combination.
This is a very simple and elegant recipe, but it was one of my favourite ones from the whole German month. No kidding, just make it ok?
6 large waxy potatoes (such as desire)
1 tsp vegetable stock powder (or 1 cube if you buy them in cubes)
1/2 cup boiling hot water
2 dill pickles
3 tbsp red wine vinegar
2 tbsp olive oil
2-3 shallots (scallions), chopped (white and green parts)
Salt and pepper to taste
1. Peel the potatoes and chop into large chunks. Cover with water and boil until just tender. Drain and place in a bowl.
2. Dissolve the stock powder in the 1/2 cup of water. Pour over the hot potatoes.
3. Dice the pickles and add to the bowl of potatoes with the olive oil and vinegar, stir through gently. Set aside to cool.
4. Once cooled to room temperature stir through the shallots and season to taste with salt and pepper. Serve at room temperature.
This month I'm featuring lots of amazing recipes from Germany!
Check out my other German recipe posts: