Äädäppelschloot or Potato Salad
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 4 kg potato (s) (salad potatoes)
- 6 egg yolks
- 0.5 liter ½ oil
- 2 tablespoon mustard
- 3 teaspoons salt
- 1 ½ teaspoon pepper
- 0.25 liter ¼ vegetable broth or beef broth, strongly seasoned
- 1 lemon (s), add the juice
- 2 onions)
Print Recipe
Pin Recipe Instructions
- A Cologne potato salad that is not exactly slim but tastes very good.
- Cook the potatoes in salted water with the peel until done, quench and peel them while still hot, cut into thin slices. Peel the onions and cut into very fine cubes, add to the potatoes. Mix the egg yolks, mustard, salt and pepper together. Beat with a hand mixer, add the oil drop by drop, then slowly add in a thin stream, mix everything well together. Season to taste with lemon juice. Depending on the oil used, more or less salt and pepper is required, so just season to taste. Pour this mayonnaise over the potatoes, mix. Add some of the warm broth, stir in. Wait a little until the potatoes have absorbed the liquid, pour in the broth again, etc., etc.
- The salad has to brew for a day! It is extremely important. And don`t be alarmed: even if the salad tastes very spicy at first, maybe too spicy, after a day of steeping it usually has to be seasoned.
- Depending on your taste, I add freshly chopped chives or eggs boiled as soft as wax at the end.
- The amount makes a large bowl!
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