Salads
Ierdäppelzalot
Ingredients
- 1kg (2 1/4 lbs) Waxy potatoes
- 1 Small onion, finely diced
- 3 tbsp (45g) Vegetable oil
- 2 tbsp (30g) Vinegar
- 150ml (1/2 cup) Warm vegetable stock
- 1 tsp (5g) Mustard
- Salt and pepper, to taste
- Chives, chopped, to garnish
Method
- Boil the potatoes in their skins until tender, about 20 minutes, then drain and peel while still warm.
- Slice the warm potatoes and place in a large bowl with the diced onion.
- Whisk the oil, vinegar, warm stock, and mustard together, then pour over the warm potatoes.
- Toss gently to coat, season with salt and pepper, and leave to marinate for at least 20 minutes.
- Garnish with chives and serve warm or at room temperature.
Introduction: A warm, vinegar-dressed potato salad like this sits at the heart of Luxembourgish home cooking, commonly served alongside sausages, schnitzel, or fish as an everyday side.
Cultural Background: A warm, vinegar-dressed potato salad like this sits at the heart of Luxembourgish home cooking, commonly served alongside sausages, schnitzel, or fish as an everyday side.
Tips: Dress the potatoes while they're still warm — they absorb the dressing far better warm than once fully cooled.
Variations: Add crumbled crispy bacon or a spoonful of mayonnaise for a creamier version.
Nutrition: Approx. 180 kcal, 3g protein, 8g fat, 25g carbohydrates per serving.
FAQs:
Q: Should this potato salad be served warm or cold?
A: It's traditionally served warm or at room temperature rather than chilled straight from the fridge.
Q: Can I make it ahead?
A: Yes, it keeps well for a day in the fridge; bring it back to room temperature before serving for the best texture.
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