John Myers
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Potato and Brussels Sprouts Salad
The perfect potato and brussels sprouts salad recipe with a picture and simple step-by-step instructions.
Potato and Brussels sprouts salad
- 400 g Potatoes, floury (remainder)
- 350 g Brussels sprouts purple (remainder)
dressing
- 1 Bit Butter
- 1 Shallot
- 1 Herbal vinegar to taste
- 1 *Leichte Gemüsebrühe nach Gusto
- 1 Mustard to taste
- Salt, gourmet pepper
- Rapeseed oil to taste
- Bacon to taste
Potato and Brussels sprouts salad
- Boil the remaining potatoes with their skin on, about 20 minutes and five minutes before the end of the cooking time, blanch the cleaned Brussels sprouts in them. Then pour both into a sieve and drain. Then peel the cooked potatoes, cut in half and quarter.
Potato and Brussels sprouts salad
dressing
- Put these in a small bowl and set aside. Take a small pan and heat the piece of butter in it. Peel and dice shallot and sauté in a pan until translucent. Deglaze with the herb vinegar and fill up with the light vegetable stock to taste.
- Now reduce the whole thing a little. Stir in mustard and season with salt and gourmet pepper. Fold in the rapeseed oil, stir and add to the bowl where the sliced potatoes are inside. Now add the blanched Brussels sprouts, cut large pieces in half if necessary.
- Clean a small pan, heat it up and briefly fry the bacon in it without fat. Add this to the bowl as well. Mix everything together and let stand for half an hour so that it can flow through. I served meatballs with it.
- * Link: Light vegetable broth
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