Christmas special: Recipes for potato salad a little different – part 1

The best recipe for potato salad does not exist. Everyone does it their own way – some people can't imagine it without ham, the other without celery… From time to time, however, it does not hurt to try something new, for example, for this Christmas Eve you will choose an unextried recipe from our offer. In the first part, we begin with the classics and add a few unusual ingredients. And look forward to continuing in a slightly exotic spirit…

or 4 portions we need: 

500 g type A potatoes

1 smaller a

pple

100g Parma ham

5 quail eggs

1 small

onion shallots

80g s

ugar peas

80 g carrot

s, 50 g celery, 50 g parsley root

3 pickles

Fo

r the dressing: salt, pepper, brown sugar to taste , lemon juice, 2 tablespoons light mayonnaise, 1 tablespoon Hellmann's Dijonnaise

Ho

w to do it: 

Cut boiled and peeled potatoes into cubes of about 1 x 1 cm, boiled and peeled quail eggs cut into quarters, peeled and expressed apple cut into smaller cubes, onion shallots cut into fine, Parma ham cut into noodles, boiled carrots, boiled celery – eyeball and boiled parsley root cut also into cubes. From the other ingredients we mix the dressing and mix everything gently.

Our tip: In order for the vegetables to retain a beautiful color and remain crispy, after a short cooking, quickly cool it in water with ice.

For 4 portions we need: 

500 g cooked salad potatoes

2 oranges

1 small red onion

1 iceberg lettuce

4 tablespoons Hellmann's tartar sauce

Freshly crushed pepper, salt

How to do it: 

In a bowl we put boiled potatoes cut into larger cubes. Tear the iceberg lettuce roughly. Cut the peel from the oranges to the pulp. Gradually, we cut out the mesgold after the meslide. Add the purple orange and chopped onion to the bowl. In a bowl, mix the tartar sauce, salt, pepper and squeezed juice from the orange leftovers. Pour the prepared potatoes with the prepared tartar dressing and mix well.

Pot

r 4 portions we need: 

500

g potatoes

2 sp

ring onions (white part only)

1 glas

s of pickled mushrooms (about 200 g mushrooms)

180g light mayonnaise

2

tablespoons vegetable fat

2

tablespoons brown sugar

balsamic vinegar

1

tablespoon Crematorium mustard

freshly ground pepper, salt

arugula leave

s

How to do it: 

Boil the potatoes in peel. Cut the onion into thin circles and saute on vegetable fat. As soon as it starts to turn yellow, add the sugar, turn on the vinegar and let all the liquid evaporate. Mix potatoes, steed mushrooms and onions, add mayonnaise and mustard, mix lightly and season with pepper or salt. Before serving, decorate the arugula leaves.

That's not the end of our offer. If you're serving another fish instead of the classic fried carp on Christmas Eve, you may want recipes for potato salad with a little exoticism.

Photo: Helllman's Archive