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Bierhall Recipes

Potato Salad

Standard

Slow

Busy

Measure

Potatoes - Red

enough

each

Onions - Red

10

each

Vinegar - White

8

cup

Mustard - Whole Grain

2

cup

Cornichons

1

can

Capers

1

jar

Dill

1

bu

Lime Juice

2

cup

Canola Oil

3

cup

  1. Place salt, diced potatoes and water to cover in stock pot
  2. Drain and spread between two tubs so as not to overcook
  3. MAKE DRESSING SEPARATELY:
  4. Fine dice onions and saute until barely translucent
  5. Put vinegar, lime juice and mustard in big cambro, then drizzle in canola oil to make dressing
  6. Grind cornichons, drain capers, chop dill
  7. Stir onions, cornichons, capers and dill into dressing
  8. Pour dressing over still warm potatoes

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