The Austrians eat on all possible occasions, and it is an inescapable addition to the Viennese steak that I once wrote. Although the potato salad in our region is neglected with respect to other ingredients, believe me that this recipe is so good that you will be much more prepared in the future.
So let’s go with the potato. Which potatoes to choose – the first obstacle. To ask you: how do you decide which potatoes to buy? What do you know about potato types?
For most people, the potato is simply – potatoes. They differ in color, dullness and come on, they know what the young potato is. But when they use – they do not have a good relationship.
For potato salad you will need hard potatoes, that is, the one that is not cooked by cooking. This is the first and most important postulate.
Cook about 600 g of hard potatoes together with the soap. After cooking, peel and slice it on the plates.
Heat 250 ml of broiled beef and potato bacon Mix 60 g of chopped liver with 3 tablespoons of white vinegar and 6 tablespoons of sunflower oil, salt and pepper and a teaspoon of black mustard and mix with potatoes until they are tied.
You can possibly put (original recipe!) And tea teaspoon of sugar. Decorate with chopped parsley or scallop just before serving.
Very tasty spice, and more decorative.
And, four portions of salads are over! Some put buckwheat oil. Buccino oil does not really belong to the original Viennese potato salad! The former Vienna did not cry nor saw it. The buffaloes were fed to the people at that time. The bucket oil also does not respond to me because it is too intense and easy to “overflow” all the other flavors.