TimDoolan
06-03-2006, 10:17 AM
Pretty simple recipe.
GERMAN POTATO SALAD but Austrian recipe (served warm, at room temperature)
1. 4-6 potatoes, cooked, peeled, then sliced or cubed (red skinned potatos preferred)
2. ½ cup beef bullion (concentrated)—will be hot
3. 2 Tbsp vinegar
4. ½ tsp (or less) sugar
5. 1-2 Tbsp oil (could be bacon fat, I presume)
6. dash pepper
7. scallions (Schnittlauch) or radishes (Radieschen) or onions (red or white)
8. Small cooked bacon pieces can be added if desired.
Pour warm ½ cup beef bullion over the potatoes, blend and mix, then let stand for 1 hour or more.
[I would assume that one pours a little of the beef bullion mixture at a time over the potatoes, then mixes, to assure that there is not too much liquid].
After potatoes with bullion have cooled (are at room temperature0, pour over the potatoes the mixture of vinegar, oil, sugar and pepper. Mix well.
Then add sprinkle either chopped scallions or chopped radishes or onions on top. Serve.
Everything is done according to taste.
GERMAN POTATO SALAD but Austrian recipe (served warm, at room temperature)
1. 4-6 potatoes, cooked, peeled, then sliced or cubed (red skinned potatos preferred)
2. ½ cup beef bullion (concentrated)—will be hot
3. 2 Tbsp vinegar
4. ½ tsp (or less) sugar
5. 1-2 Tbsp oil (could be bacon fat, I presume)
6. dash pepper
7. scallions (Schnittlauch) or radishes (Radieschen) or onions (red or white)
8. Small cooked bacon pieces can be added if desired.
Pour warm ½ cup beef bullion over the potatoes, blend and mix, then let stand for 1 hour or more.
[I would assume that one pours a little of the beef bullion mixture at a time over the potatoes, then mixes, to assure that there is not too much liquid].
After potatoes with bullion have cooled (are at room temperature0, pour over the potatoes the mixture of vinegar, oil, sugar and pepper. Mix well.
Then add sprinkle either chopped scallions or chopped radishes or onions on top. Serve.
Everything is done according to taste.