World Food and Wine
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German dill potato salad

A salad with a dill flavored sour cream dressing, in the German tradition.

Ingredients

6 1⁄2 pounds potato (washed)
2 cups water
1 cucumber (large, cut into cubes)
2 onion (finely chopped)
1 1⁄2 tablespoons mustard
10 ounces sour cream (about 1 1/4 cups)
7 tablespoons vinegar (white wine vinegar)
  salt (to taste)
  pepper (to taste)
1 teaspoon sugar (ot to taste)
6 tablespoons cooking oil
1 bunch dill (washed and finely chopped)
1 tablespoon stock cube (vegetable stock, powdered)
2 bunches radish (washed, cut into quarters)

Instructions

Heat water in a kettle and boil potatoes for 30 minutes. Drain, let cool down until just warm, and peel them. Cut into small cubes.

Heat 2 cups of water to boiling point. Dissolve vegetable stock in the hot water water and pour it over the diced potatoes. Allow them to stand for one hour.

Mix mustard, vinegar and sour cream and season to taste it with salt pepper and sugar. Add the oil. and chopped dill. Pour dressing over the potatoes.

Toss in the cucumber and radish. Let it stand for at least 15 minutes before serving. Chill, if serviong cold.

Yield
18 servings
Preparation time 1 hour, 30 minutes
Cooking time 30 minutes
Total time
2 hours

Notes

Peel the cucumber, cut into quarters alongside, and then cut into pieces.

Add other vegetables and herbs to your taste.

Source

German cuisine

easy, simmer
salads, main meal
German food recipes
Food in Europe

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