POTATO SALAD, No. 1
This classic potato salad recipe offers a comforting and satisfying dish, perfect for picnics or a simple weeknight meal. Featuring tender potatoes, a tangy dressing, and a hint of sweetness, this salad is a delightful combination of flavors and textures. The creamy dressing coats the potatoes, creating a refreshing and flavorful side dish that's sure to please. Serve chilled for the best experience.
Ingredients
- 10 potatoes Small round potatoes
- 1 onion Onion
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 tablespoon Mustard seeds
- 1/2 tablespoon Celery seeds
- 1/2 tablespoon Sugar
- 1 egg Egg
- 2 tablespoons Goose or chicken fat (or butter or olive oil) (Originally goose or chicken fat. Substituted with butter for a milk meal or heated olive oil for a parve salad.)
- 1/2 cup Vinegar
- 1/4 cup Hot water
- 1 or Hard-boiled eggs, chopped (Quantity estimated (not specified in original recipe))
- 1 head Lettuce leaves
Instructions
- 1Boil the potatoes in their skins until tender, about 20-30 minutes. Drain and let cool slightly.
- 2While the potatoes are still warm, peel them and slice them into thin, round slices. Place the sliced potatoes in a bowl.
- 3Slice the onion finely and add it to the potatoes. Season generously with salt and pepper. Add the mustard seeds, celery seeds, and sugar. In a separate bowl, beat the egg until light. Melt the goose or chicken fat (or butter/olive oil) and pour it over the eggs. Stir well. Add the vinegar and pour over the seasoned potatoes. Add the hot water and stir. Adjust seasoning with more vinegar, salt, or pepper to taste.
- 4If desired, add chopped hard-boiled eggs to the salad. Line a salad bowl with lettuce leaves. Pour the potato salad into the bowl and decorate the top with grated hard-boiled eggs. Serve chilled.