Potato Salad and Summer just seem to go hand in hand. Growing up in a Pennsylvania Dutch Family potato salad tended to be sweeter than most. Passed down to me was a recipe that used a cooked dressing with eggs, cider vinegar and sugar. It was loaded with celery, chopped eggs, diced potatoes and grated carrots. When I was introduced to Werner’s family in Schlatt, Switzerland they made a whole different kind of potato salad. I have some very fond memories of evenings at the farm grilling the best sausages you can ever imagine and pairing it with this wonderful take on potato salad. This is as close to that recipe as I can come as I don’t think they used one. The key to its wonderful flavor is the beef bullion. If you want to keep it vegetarian use vegetable stock.
INGREDIENTS
3 pound potatoes,
1 medium onion chopped
2 garlic cloves, chopped
1 bunch parsley minced
chives, finely chopped
3/4 cup mayonnaise
1 cup beef stock or bullion, warm
2 tablespoons vinegar
1 teaspoon Dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon aromat, (seasoned yellow salt)
1/2 teaspoon Maggi
DIRECTIONS
Boil the potatoes in salted water, cool somewhat
Meanwhile mix all of the other ingredients in a large bowl
Slice the potatoes while still warm and add to the bowl
Toss with the dressing
Add extra bullion to taste or as needed for moisture
Serve on a bed of fresh greens
In the photo I served it with diced avacado and a mix of yellow and red heirloom tomatoes. Add a grilled sausage and this would make the perfect summer supper.
Swiss Woods Bed and Breakfast
http://www.swisswoods.com
Debbie Mosimann
Bed and Breakfast Foodie