Pawaru-Grahmata

№ 62VII. nodaļa

Kartupeļi

Potato salad with oil and vinegar

  • Serves 6 as a side dish
  • about 50 minutes
  • Melnraksts · vēl nav izmēģināts

1796Kartupeli.

Modernizētslpp. 310 · PDF 324
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Scrub the potatoes and boil them in their skins in salted water (our addition) for 20–25 minutes, until a knife slides in easily.
  2. Drain, and as soon as you can handle them, pull off the skins.
  3. While they are still warm, cut them into thin slices, 3–4 mm, and put them in a salad bowl.
  4. Whisk the oil and vinegar with plenty of pepper and pour over the warm potatoes. Turn gently with a spatula so the slices don't break.
  5. Leave to stand for 20–30 minutes before serving, so the potatoes soak up the dressing. Taste for salt and vinegar. Serve at room temperature with roast meat.

Notes

What the book says vs. what we added

potatoes boiled soft in water, peeled, cut into thin slices, dressed in a salad bowl with olive oil, wine vinegar and pepper and left to stand a while before serving. The book doesn't mention salt; the salt and all amounts are ours.

Warm slices take up the dressing much better than cold ones, which is the point of the book's standing time.

Context

potatoes were still a fairly new crop in the Baltic in 1796; they spread among Latvian farmers only in the second half of the 18th century. Chapter 6 has a potato dish too (06-022).

Food safety

keep leftovers in the fridge and eat within 2 days.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt