Boiled potatoes are tossed while still warm with vinegar, stock and finely chopped onion for a light, mayonnaise-free salad. Served alongside grilled meat at party spreads, it also travels well in a lunchbox.
Boil the potatoes with the skin on in boiling water for 25 minutes, until a fork slides in easily.
Peel the hot potatoes and cut them into thick slices.
Gently toss the hot slices with the vinegar, meat stock, finely chopped onion, vegetable oil, salt and black pepper.
Let the salad rest at room temperature for 40 minutes so the potatoes soak up the dressing.
Dress the potatoes while they are still hot; if you wait until they cool, the dressing will not soak in and the salad tastes flat. Bringing it back to room temperature before serving freshens the flavour.
Using vegetable stock instead of meat stock makes the salad suitable for meat-free tables too; the flavour is just a touch lighter.
Admin DadaGastro · verified in test kitchenTarifte mayonezsiz hafif salata deniyor ama bana göre sirke oranı fazla ekşiydi, damak tadımı hiç tutmadı. Beklediğim dengeyi bulamadım, bir dahaki sefere sirkeyi yarı yarıya azaltıp deneyeceğim.
Sirke oranı damak tadına göre gerçekten değişebilir, ilk denemede yarı yarıya azaltıp tadına bakmanız iyi bir başlangıç olur. Geri bildiriminiz için teşekkürler, bir dahaki sürümde oranı gözden geçireceğim.
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