Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Berliner Potato Salad (Berliner Kartoffelsalat)
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- #82320
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
2 pounds potatoes, whole
6 baby dill pickles, chopped
1 medium onion, chopped
1 medium Granny Smith apple, chopped
16 ounces mayonnaise
6 tablespoons pickle juice
1 tablespoon sugar
1/4 teaspoon salt
1/2 teaspoon black pepper
directions
Make sure onion, pickles and apple are chopped the same size.
Boil the potatoes with their skins on until tender, about 20-30 minutes.
Remove from pot and let rest until cool enough to handle but still warm, then peel and dice into preferred size.
In a bowl, combine all the ingredients except potatoes.
Put potatoes into a big bowl, pour "sauce" over them and stir together carefully (potatoes break apart easily while still warm). Cover bowl and let rest in refrigerator for at least 2 hours (overnight is even better).
Taste test and add more pickle juice, salt, pepper, sugar or mayonnaise if/as needed.
added by
Nimmie
nutrition data
Nutritional data has not been calculated yet.
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