Friday, November 5, 2010

CKCA Cold Weather Fave: German Potato Salad

Continuing on the theme of his delicious side dishes after his big first place win at Kosherfest 2010's Cold Appetizer competition, Chef Avram Wiseman shares his kosher, fleishig version of German potato salad, a delicious and filling cold weather favorite!


5 pounds Yukon gold potatoes
2 pounds Spanish onions, sliced thinly
1 pound smoked beef shoulder or beef “FRY”, cut into small dice
1 ½ cups Pommerey mustard (whole grain)
2 cups white vinegar
2 tablespoons granulated sugar
1 tbs. Caraway seeds
salt and pepper to taste
chopped parsley for garnish


Place washed potatoes to cook over high heat in cold salted water. Meanwhile place a medium sized, heavy bottom rondeau, over medium heat. Sweat smoked beef until much fat is rendered and beef begins to color. Deglaze the fond remaining from the beef with the sliced onions. Continue cooking without color. Add the vinegar, caraway, sugar and mustard and let cool to room temperature.

When the potatoes are fork tender, drain and let them cool to room temperature. Peel and slice the potatoes into the prepared dressing. Adjust seasoning and dressing consistency. Garnish with freshly chopped parsley and serve at room temperature or slightly warmed.

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