For our last barbecue I was asked to make a potato salad, one of the Germans’ favorites. There’s still home-grown rocket and radish available. That’s why I chose this recipe from a Dr. Oetker’s book with potato and pasta salads. Thanks to marinating the potatoes over night you may prepare this salad the previous day.
Four servings will need:
Marinade: 125ml vegetable stock, 2 tbsp vinegar, 2 tbsp olive oil
Salad: 750g small potatoes boiled in the skin, 1 rocket bunch, 1 radish bunch, 50g walnuts
Horseradish creme: 1 can of crème fraîche, 2 tsp creamy horseradish, salt, sugar
Cook vegetable stock and put aside to cool. Pour in vinegar and fold in olive oil.
Cook potatoes in their skin. Cool them, peel them and slice them before giving them in a large bowl. Mix potatoes with vegetable stock and marinate over night.
Wash radish and rocket. Slice radish and cut rocket into bite-sized pieces and give both to the marinated potatoes.
Mix crème fraîche and horseradish, season with salt and sugar and add to potato salad. Fold it in carefully an hour before serving. Finally chop the walnuts and disperse them on top of the salad. Serve it immediately then.