John Myers
Ingredients for 4 servings:
- 1 kg jacket potatoes, mainly waxy
- 4 medium-sized gherkins
- 1 apple, sour
- 2 tsp mustard, medium hot
- 3 tsp sugar
- 100 ml cucumber juice
- 50 ml white wine vinegar
- 100 ml safflower oil or sunflower oil
- 1 large onion(s)
- 1 garlic clove(s), optional
- ½ bunch spring onion(s) or chives for sprinkling
- salt and pepper
- Caraway seeds
Instructions
Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 30 minutes; Total time approx. 5 hours 10 minutes
a potato salad without mayonnaise or similar
Cook the potatoes with 1 tablespoon of salt and 1 tablespoon of caraway seeds. Drain the potatoes, rinse, let cool slightly, and peel while still lukewarm. In the meantime, combine the mustard, sugar, pickle juice, vinegar, oil, a little salt, and plenty of pepper, along with the very finely chopped onion (and garlic if you like) in a large, sealable jar and shake vigorously to create a vinaigrette emulsion. Peel the apple and cut into small pieces. Slice the cucumbers, as well as the lukewarm jacket potatoes. In a large bowl, alternate the jacket potato slices, cucumber, and apple, adding a few spoonfuls of vinaigrette between each layer, along with a little more pepper and salt. At the end, there should be a little too much marinade in the salad. The salad should definitely marinate for at least 3-4 hours, or better yet, overnight. During this time, the marinade is completely absorbed by the salad, making the potatoes very juicy and not soggy. Then toss the salad well. Just before serving, cut the chives or spring onions into small rolls and fold them into the salad.
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