ReceptnaptárPotato Salad
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Ingredients
Method
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- Peel the potatoes while still warm, and cut into finger-thick rounds.
- Arrange neatly in a bowl or on a platter, and season lightly with salt.
- Scatter over the sliced onion and the diced celery, cooked tender in stock.
- In a small bowl, mix the vinegar with the water, salt, sugar, pepper and oil.
- Mix the dressing well so the sugar dissolves, then pour over the potatoes.
- Toss gently so every slice is coated in the dressing.
- Chill for at least 20 minutes so the flavours meld.
- If making with an oil-based tartare sauce, whisk 2 egg yolks with oil until creamy, and serve instead of (or alongside) the dressing.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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More hungarian ideas
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- Fruit salad for breakfast
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