John Myers
Potato Salad with Dumplings
The perfect potato salad with dumplings recipe with a picture and simple step-by-step instructions.
- 600 g Potatoes
- 1 teaspoon Caraway seed
- 1 Bay leaf
- 6 chopped up Gherkins pickles
- 2 tablespoon Extra virgin olive oil
- 50 g Ham cubes
- 1 Diced onion
- 1 Cup (barely) Vegetable broth
- 2 tablespoon Bianco balsamic vinegar
- 1 teaspoon Mustard
- 2 Pinches Sugar
- Salt and pepper
- 3 hard boiled Chopped eggs
- 3 stem Chopped parsley
- Put the potatoes with the caraway seeds and bay leaf in a saucepan, cover with water and cook for 20 minutes, rinse and drain. Peel a little when cooled and put in slices in a bowl.
- Heat the oil in a pan and fry the ham cubes until translucent, add the chopped onions and immediately deglaze with the vegetable stock. Add balsamic vinegar, mustard, sugar, salt and pepper, bring to the boil briefly and immediately pour over the potatoes with the gherkins and mix well. Cover and let cool down.
- Mix the cooled salad with the chopped eggs, the gherkins and the parsley, season again to taste and let it steep again.
- This potato salad can be enjoyed chilled, but also lukewarm … depending on your mood. Today we chilled it with various side dishes plastered on the terrace.
- There were minced steaks, mini knuckles, a pasta salad, tomato salad and lumberjack bags.
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