Spicy German potato salad w/mustard greens

[Guest guest]

This looks a bit elaborate, but isn't difficult and is absolutely worth

the effort. Serve

it with vegetarian kielbasa or bratwurst.

 

-Begin Recipe Export-

QBook version 1.00.14

Title: SPICY GERMAN POTATO SALAD WITH MUSTARD GREENS

Keywords: greens, potatoes, comfort food, salads, kosher

 

* 2 lb. unpeeled potatoes, quartered lengthwise (don't use bakers)

* about 3 c. (after chopping smallish) fresh mustard greens

* 1 to 2 cloves garlic, chopped

* 1 medium, finely chopped mild onion

* 2 Tbsp. minced celery

* 2 to 5 seeded, minced hot red chiles, fresh or dried, your favorite

(try /chiles de arbol /if you can get them!)

* 3/4 to 1 cup veggie broth

(powder/cube kind s OK, canned or homemade is better.)

* 4 Tbsp vinegar -- wine type is best

* 2 Tbsp. hot brown mustard

* 1 pinch thyme

* 1 generous pinch tarragon

* 2 Tbsp. parsley

* 2 Tbsp. fake bacon bits

* 1/2 tsp. sugar

* Pepper (lots) and salt to taste

* 2 Tbsp. any mild-flavored oil

 

Steam greens in a little salted water till just tender; set to drain in

a colander.

 

Boil potatoes with garlic and parsley till tender. Drain immediately,

rinse with cold water

till just cool enough to handle, and peel. (Don't peel before

cooking--they won't hold together

as well.) Slice thinly into a large container with lid; some will

crumble a bit, but that's okay.

Gently stir in greens.

 

Beat together vinegar, broth, mustard, sugar, pepper, salt and oil with

a fork till blended..

Add onion, chiles, fake bacon and celery. Pour mixture over potatoes

and greens, stirring

gently but thoroughly. Refrigerate for at least three hours, preferably

overnight, for flavors

to develop and permeate potatoes. Warm gently and serve. Source:

Recipe by Rain, loosely

based on a traditional South German potato-salad recipe found on

www.vegweb.com . PLEASE

do not remove this sourcetag!

 

Rain

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