24 December 2006

Potato Salad - Holiday Version

When we were young, Christmas Eve was the big day (it's a German thing). The tree went up the night before, all the Christmas decoration, Mary, Josef and Baby Jesus were on display in the living room - which was off limits until late afternoon when it was time for presents.
As this was quite a bit of work to squeeze into one day, dinner on Christmas Eve was always quick and simple: Potato Salad and Sausages. Became something of a tradition.

So in order to honour the tradition, an extremly rich, festive version of Potato Salad.

You will need

  • Mayonnaise
    I prefer to use home made mayonnaise, and for this occasion it can be a little richer than usual. So take
    • 2 raw egg yolks
    • 2 hard boiled egg yolks (leave these out if it gets too rich for you)
    • 1 teaspoon mustard
    • juice of half a lemon
    • salt, white pepper
    • 250ml good neutral oil. Do not use olive oil, it is usually too strong for mayonnaise and it does not emulsify as easily as other oils do. (if I want the olive oil taste for Mediterranean dishes I use 2/3 neutral oil and 1/3 olive oil) On this occasion I used 225ml plain grape seed oil and 25ml cold pressed grape seed oil
    Put the 4 (really, four) yolks into a bowl, add the mustard, lemon juice, salt, pepper and start whisking. (I use a standard whisk and just give it a good work-out. I think I had a higher success rate that way. If you want to use an electric mixer, fine.) Start dripping in the oil and keep whisking. Keep dripping in the oil until you get an emulsion; after that, you can be a little (but really just a little) more generous with the dahses of oil you add. Keep whisking and adding oil until you used all 250ml.
  • Yoghurt
    We always have a little argument about the use of yoghurt in mayonnaise. I think it is not necessary, my girlfriend thinks you ought to use 250ml. So we compromise and use 250ml.
  • herbs - lots of
    Today I used flat leave parsley, chives, dill, tarragon, some small baby gherkins (diced), 1 teaspoon of capers, the whites of the two hard boiled eggs. Whatever you like - the only thing: you really need plenty.
  • salad potatoes - as much as you want to eat. The sauce is enough for about 1.5 kg
  1. chop all the herbs &c.
  2. boil the potatoes for about 11 min.
  3. while the potatoes are boiling, prepare the mayonnaise
  4. mix the mayonnaise, yoghurt and herbs
  5. drain and peel the potatoes, leave to cool for a bit and slice
  6. mix everything together and leave to stand for about 45min or longer

As I said, served with Bockwurst (or any other sausage you like). These days I have a beer with that.

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