I know I’m one day behind promised publication of this dish, but I can assure you: it was worth the wait. 🙂
This potato salad is a classic around where we live and each and every family has a secret formula of ingredients and way of cooking – of course each claiming to be ‘THE’ real potato salad. So, here comes my ‘secret’ recipe. It is a mixure of the different kinds of potato salads eaten in hubby’s and my family, I just picked out the best parts and made my own. It’s not exactly a quick one but it’s eventually easy in the end and both kids and adults love it.
For a feeding of 8 you’ll need:
– 2,5 kg potatoes, cooked THEN peeled and sliced or diced
– 2-3 onions, peeled and finely diced (or chopped in the food processor)
– 400 g gherkins, diced. IMPORTANT: Keep the brew!! You’ll need it for the dressing
– 400 g cooked ham (or something similar) – buy in a piece and then also dice like the gherkins
– 200 g mayonnaise – buy the ‘real’ mayo, not fat-reduced etc. take a look at the ingredients, real good mayo should contain not much more than eggs and oil, at least there is a number of labels without gluten
– some vegetable oil
– 1 tbl. spoon butter
– 1 tbl. spoon gluten-free all purpose flour
You can cook (and even peel) the potatoes a day in advance if it fits your schedule, if not start preparation with the potatoes because they need to cool down to be easily peeled and sliced.
Heat oil and diced onions in a small pot on medium heat until the onions become glassy, then fill into a small bowl or plate. In the same pot now heat the butter until liquid, add the flour and stir well until combined. Fill roux up with the brew saved from the gherkins, stir constantly until thickened. Then turn off from the heat. This is the basis of the salad’s dressing. Now add all other ingredients: diced gherkins, diced ham, onions and mayonnaise. Season generously with salt and pepper as the potatoes will soak up a lot of salt. Stir well until it’s a consistent mass. Slice the potatoes into a big bowl or pot and add the dressing. Stir well but carefully in order not to break (or mash 😉 ) the potatoes. Cover and set aside for at least 5 hours in a cool place, best would be over night.
Preparation will take about an hour or 1.5 hours, but it’s really worth it. You can have this salad all by itself or serve with chicken, steak or frankfurter. Voilà!