Prep time :: 30 - 60 minutes | Feeds :: 4 people
Light potato salad made without mayonnaise or egg. It is by far our favorite recipe and goes along with plenty of proteins. It is the simplest potato salad, if done correctly it will please everyone.
- 2# fingerling potatoes (cooked, peeled and cut into disks 1/4" thick)
- Bunch of radishes
- 1 small cucumber
- 1 large onion (chopped fine)
- 1 quart of stock (vegetable, chicken or beef stock)
- 1/2 cup vinegar
- 3 tablespoons of mustard
- 2 table spoons chopped parsley (optional)
- Salt & pepper to taste
Step1 :: Shred the radish into a bowl and sprinkle some salt atop. Mix well and let the radish sit for about 10 minutes. Squeeze the liquid from the radish before adding to the potatoes.
Step 2 :: Peel and cut the cucumber in half, remove the seeds and cut into bite sized pieces. Sprinkle some salt and and let sit for about 10 minutes. Toss the cucumbers every other minute.
Step 3 :: Prepare the marinate, bring the stock to a simmer and add the chopped onions, simmer for about 15 minutes. Season the stock with the vinegar, salt and pepper. You are looking for a strong taste, even a bit too strong. Add the stock to your ready potatoes and marinate for as long as possible, the longer the better.
Step 4 :: Remove most of the liquid from the potatoes and set aside. Add the radish, cucumbers, mustard and parsley to the potatoes.
Step 5 :: Mix gently, add liquid back to the potatoes to your liking. Season with salt and pepper. Don't over mix to prevent the potatoes from being smashed. And this point we are read to eat, however if you store the potato salad over night it will even be better.
Serve with whatever you like, we enjoy the potatoes with grilled sausages, both meat and vegetarian. When you add freshly cut micro pepper cress it adds a whole dimension of flavor.