Recipe - Potato Salad Central European Style

1 One half pound Red potatoes
1/3 cup Finely chopped onion
2 tablespoon Diced dill pickle
1 teaspoon Caraway seeds
1 teaspoon Paprika, hot Hungarian
preferred
1 One half tablespoon Spicy brown mustard
1 One half tablespoon Dijonstyle mustard
1 tablespoon Lemon juice
One half tablespoon Vinegar, sherry vinegar
preferred
1/3 cup Vegetable oil
One half teaspoon Salt or more to taste

1. Cut potatoes in half and steam or boil until tender but still firm,
about 15 minutes.

2. Meanwhile, in a bowl, combine onion, dill pickle, caraway seeds, paprika
and both mustards. Using a whisk, stir in lemon juice and vinegar, then
stir in oil. Add salt, taste and correct seasoning as desired.

3. Peel cooked potatoes, cut into medium cubes or small slices and
immediately combine with dressing in the bowl. Set aside until serving,
preferably at room temperature.

4. Serve with cold cuts, sausages or frankfurters. If desired, dice cold
cuts and mix into salad or add One half cup minced cooked pork shank (see
previous recipe).

Recipe from William Rice, Chicago Tribune 4/3/94.

Posted to MCRecipe Digest V1 #644 by Nancy Berry nlberry@prodigy.net on
Jun 11, 1997