Neighbours Slovenian Potato Salad Recipes

NORWEGIAN POTATO SALAD!

Steps:

• Best made 1 day ahead, or allow 3 hours refrigeration time.
• Boil the potatoes in salted water until still somewhat firm. (they continue to cook after draining). Drain and when cool enough cut into small dice.
• Place in a bowl.
• Combine all remaining ingredients and stir until salt and sugar are disolved.
• Pour over the potatoes and toss well to cover all potatoe cubes.
• Cover and refrigerate.
• Note: I like to use the little red potatoes. Together with the green chives and parsley they look very eye appealing. :-).
• Times listed do not include refrigeration!

CLASSIC POTATO SALAD

Steps:

• Boil the potatoes in salted water for 20 mins until just cooked, drain, then cool.
• Cut the potatoes into chunks, then throw into a bowl with the shallots, capers and cornichons, if using. Add enough mayonnaise to bind, then mix together the olive oil and vinegar and add just enough to give a little sharpness to the salad. Stir in the finely chopped parsley and serve.

OLD FASHIONED POTATO SALAD

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
• Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• In a large bowl, combine the potatoes, eggs, celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayonnaise. Mix together well and refrigerate until chilled.