Yield: 4 Servings
|1½ pounds||Red potatoes|
|⅓ cup||Finely chopped onion|
|2 tablespoons||Diced dill pickle|
|1 teaspoon||Caraway seeds|
|1 teaspoon||Paprika, hot Hungarian preferred|
|1½ tablespoon||Spicy brown mustard|
|1½ tablespoon||Dijon-style mustard|
|1 tablespoon||Lemon juice|
|½ tablespoon||Vinegar, sherry vinegar preferred|
|⅓ cup||Vegetable oil|
|½ teaspoon||Salt or more to taste|
1. Cut potatoes in half and steam or boil until tender but still firm, about 15 minutes.
2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika and both mustards. Using a whisk, stir in lemon juice and vinegar, then stir in oil. Add salt, taste and correct seasoning as desired.
3. Peel cooked potatoes, cut into medium cubes or small slices and immediately combine with dressing in the bowl. Set aside until serving, preferably at room temperature. 4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold cuts and mix into salad or add ½ cup diced cooked pork shank (see previous recipe).
Recipe from William Rice, Chicago Tribune 4/3/94.
Posted to MC-Recipe Digest V1 #644 by Nancy Berry <nlberry@...> on Jun 11, 1997