NEW POTATO AND BIERWURST SALAD WITH MUSTARD CREAM DRESSING
Perfect for cool weather eating; recipe courtesy of Roz Denny, Modern German Cooking for germanfoods.org. 1 lb. (500 g) baby new potatoes scrubbed and cut in half 1/2 small red onion, sliced thinly 1 apple 1 tsp (5 mL) fresh lemon juice 4 oz. (1/2 lb.) cooked bierwurst sausage, sliced thinly 2 gherkins, chopped 3 tbsp (45 mL) mayonnaise 1 tbsp (15 mL) grainy mustard 2 tbsp (30 mL) quark or sour cream 1-2 tbsp (15-30 mL) milk Chopped dill and fresh parsley Sea salt and freshly ground pepper
For Salad Dressing: 1/2 cup (125 mL) each vegetable oil, olive oil and white wine or apple vinegar 1/2 tsp (2 mL) sea salt 1 tsp (5 mL) each favourite mustard and honey Salt/pepper to taste SALAD DRESSING:
Whisk together all ingredients. Store refrigerated in a sealed jar. Whisk again just before serving. This dressing is a good allpurpose recipe for green leaf, potato, pasta and mixed vegetable salads.
POTATO SALAD:
Boil potatoes in salted water for 10 to 12 minutes or until just tender. Drain and mix gently in a large bowl with sliced red onion. Season to taste and cool slightly. Add 3 tbsp (45 mL) of salad dressing to potatoes and refrigerate for 1 hour or until chilled. Meanwhile, chop apple and mix with lemon juice. Mix into potato along with the sausage and gherkins.
Beat mayonnaise, mustard, quark and just enough milk to give the dressing the consistency of cream. Stir this carefully into salad, spoon into a serving dish and sprinkle with the chopped herbs.