German Potato Salad
by Editorial Staff
A cold or room temperature salad is a side dish – well, what could be better for burgers, kebabs, or steaks. Besides, with these salads, there is very little trouble because they are prepared in advance.
Ingredients
- 750 g potatoes
- For refueling:
- ¼ cups of extra virgin olive oil
- 1/8 cup about 2 tablespoons rice vinegar without additives (see note)
- ½ teaspoon or more smoked paprika see note
- Pass 1 clove of garlic through a press or chop very finely
- 1 teaspoon sugar or to taste
- salt
- ground black pepper
- 1 small red onion
- 1 small bunch of parsley
Directions
- Boil potatoes. Pour whole potatoes with cold water, peeled and chopped or peeled, bring to a boil, season with salt, and cook until tender.
- Drain the water. Cool the potatoes a little so that they can be picked up. Whole cut.
- While the potatoes are boiling, combine the oil and vinegar in a large bowl. salt, pepper, paprika.
- Add the rest of the dressing ingredients and let it brew.
- Add the still-warm potatoes to the dressing bowl. Let it brew at room temperature for at least 2 hours, preferably longer. I covered the salad with cling film to keep the warmth and concentrate the flavors. You can prepare a salad in a day or two, and then remove it from the refrigerator so that it reaches room temperature.
- Transfer the salad to a salad bowl and, if desired, sprinkle with more parsley and paprika.
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