Sastojci (4 porcije): 1 kg krompira, 150 g crvenog luka, 80 ml ulja, 2 kašike jabukovog sirćeta, 1 kašičica senfa, 1 kašičica soli, ½ kašičice bibera, 1 kašika šećera ili zaslađivača (opciono), 2 kašike lista peršuna (sitno seckanog).
Najbolji cvrsti krompiri za salatu po zemljama
Priprema:
0. Crveni luk oljustiti. Iseći na tanke trake.
1. Krompir kuvati u ljusci dok ne omekša.
2. Oljuštiti i iseći na kolutove.
3. U manjoj šerpi zagrejati ulje, sirće, senf, so, biber i šećer. 4. Toplim prelivom preliti krompir i crveni luk.
4. Lagano promešati i ostaviti da odstoji 30 minuta.
5. Posuti peršunom pre služenja.
Opis
Nemačka krompir salata je aromatičnija i ima izražen slano-kiseli ukus. Tradicionalno se pravi sa toplim prelivom, često uz dodatak senfa, što joj daje specifičnu dubinu ukusa. Ova salata se često služi uz kobasice, pečenja i ribu.
Trik da krompir ostane celovit za salatu:
1. Biraj čvrsti krompir – sorte koje su pomenute u Najbolji cvrsti krompiri za salatu po zemljama, nikako brašnaste.
2. Ne ljušti pre kuvanja – kuvaj ih sa korom, pa ih oljušti kad se prohlade. Kora štiti krompir od raspadanja - raskuvavanja.
3. Kuvaj u hladnoj, posoljenoj vodi – stavi krompir u hladnu vodu i dodaj malo soli pre nego što voda proključa.
4. Ne prekuvaj – probaj viljuškom; treba da bude mekan, ali još uvek drži oblik.
5. Ohladi odmah – kada je skuvan, prelij hladnom vodom ili ostavi da se malo ohladi pre sečenja. To zaustavlja dalju toplotnu obradu i krompir ostaje celovit.
Trik kako da salata bude lepša, kremasta i da se krompir ne mrvi:
1. Kuvaj krompir celim komadima sa korom – kao što smo ranije rekli, pa oljušti kad se prohladi.
2. Preliv sa malo ulja i sirćeta dok je još topao – krompir upija ukuse i ostaje sočan, a ne mrvi se.
3. Dodaj malo kuvanog luka ili senfa – daje kremastu teksturu i aromu.
4. Dodaj majonez, jogurt ili pavlaku* – samo malo, dovoljno da poveže salatu, a da ne “preplavi” krompir.
5. Mešaj pažljivo – koristi kašiku ili silikonsku lopaticu, ne viljušku, da ne gnječiš krompir.
6. Ohladi u frižideru pre serviranja – salata se stegne, a komadi krompira ostaju čvrsti.
Napomena za pavlaku
Koja pavlaka se dodaje u ovu salatu?
- Kisela pavlaka 18–20 % – daje kremastu teksturu i bogat ukus, dobro se meša sa krompirom i ne razredjuje salatu.
- Pavlaka za kuvanje (tečna, 20 %+) – još kremastija, praktična ako želiš malo ređi preliv, ali pazi da ne bude suviše tečna pa da salata ne “pliva”.
Oznake:
- Evropska kuhinja
- Prilog
- Tradicionalno jelo
- Bez mlečnih proizvoda
- Vegansko
Ingredients (4 servings): 1 kg of potatoes, 150 g of red onion, 80 ml of oil, 2 tablespoons of apple cider vinegar, 1 teaspoon of mustard, 1 teaspoon of salt, ½ teaspoon of pepper, 1 tablespoon of sugar or sweetener (optional), 2 tablespoons of parsley leaves (finely chopped).
The best firm potatoes for salad by country
Preparation:
0. Peel the red onion. Cut into thin strips.
1. Cook the potatoes in their skins until they are soft.
2. Peel and cut into rings.
3. Heat the oil, vinegar, mustard, salt, pepper and sugar in a small saucepan.
4. Pour the warm dressing over the potatoes and red onion.
4. Stir gently and let it stand for 30 minutes.
5. Sprinkle with parsley before serving.
Description
German potato salad is more aromatic and has a pronounced salty-sour taste. It is traditionally made with a warm dressing, often with the addition of mustard, which gives it a specific depth of taste. This salad is often served with sausages, roasts and fish.
The trick to keep the potatoes whole for the salad:
1. Choose firm potatoes - the varieties mentioned in The best firm potatoes for salad by country, not floury at all.
2. Do not peel them before cooking - cook them with the skin, then peel them when they cool down. The peel protects the potato from overcooking - falling apart.
3. Cook in cold, salted water - put potatoes in cold water and add a little salt before the water boils.
4. Do not overcook - try with a fork; it should be soft, but still hold its shape.
5. Cool immediately - when cooked, pour cold water over it or let it cool a little before cutting. This stops further heat treatment and the potato remains whole.
A trick to make the salad more beautiful, creamy and the potatoes don't crumble:
1. Boil the potatoes in whole pieces with the skin - as I said earlier, then peel them when they cool down.
2. Dressing with a little oil and vinegar while it is still warm - the potatoes absorb the flavors and remain juicy, without crumbling.
3. Add some cooked onion or mustard - it gives a creamy texture and aroma.
4. Add mayonnaise, buttermilk or cream* - just a little, enough to bind the salad without "overwhelming" the potatoes.
5. Mix carefully - use a spoon or silicone spatula, not a fork, so as not to mash the potatoes.
6. Cool in the fridge before serving - the salad will firm up, and the potato pieces will remain firm.
Note for cream
Which cream is added to this salad?
- Sour cream 18–20% - gives a creamy texture and rich taste, mixes well with potatoes and does not dilute the salad.
- Cooking cream (liquid, 20%+) - even creamier, practical if you want a slightly thinner dressing, but make sure it's not too liquid so that the salad doesn't "swim".
Labels:
- European cuisine
- Traditional dish
- No dairy products
- Vegan
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