Warm potato salad

Here’s a recipe courtesy of Chef Erwin Pirolt, one of my cooking school instructors.  This is a close second to German potato salad, but has no bacon.  It has great flavor and I make it all the time, so trust me when I tell you you have to give it a try.  Be sure to get some high-quality beef base for this – not the cheap stuff that’s all MSG.  If you have rich beef stock, this would be a good time to dip into your supply.
 
Warm Potato Salad (variation of German recipe)
5 lbs new potatoes (do not use floury potatoes!)
2 onions, finely chopped
4 or 5 T Dijon mustard
2 or 3 T Worcestershire sauce
1 1/2 c salad oil
1/2 c cider vinegar diluted in 1/2 c water
1/2 beef bouillon cube diluted in 1 c water
4 to 5 cloves garlic, finely chopped
Fresh chives, finely chopped
Salt, to taste
Pepper, to taste

1) Boil potatoes in their jackets, peel and slice while piping hot 
2) Add onion, mustard, Worcestershire sauce, salt & pepper (do not toss until indicated)
3) Pour oil over top
4) Pour diluted vinegar over top
5) Pour bouillon over top (do not use all if it would make salad too watery; use more if too dry – use own judgement here)
6) Add garlic and gently toss
7) Top with plenty of chopped chives

NOTES: Salad is especially good when it sits awhile

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