Warm afternoon, evening side-dish, room temperature or chilled, combining two of German popular ingredients = wonderful salad
Kartoffel- und Linsensalat (German)
Serves with a group or
have leftovers with a few people
1 pound (455 g) organic potatoes, peeled or not
1/2 cup (65 g) organic dry red lentils, rinsed
1/4 cup (30 g) chopped German pickled pearl onions (found in a most grocery stores) [*homemade]
1 German dill pickle, chopped
2 Tbs. (30 ml) minced parsley (= 1 tsp. dry)
1/4 Tbs. (60 ml) olive oil
1 Tbs. (15 ml) beer vinegar (substitute with organic: chicken broth, ginger ale, white grapes juice or white wine)
1 Tbs. (15 ml) German mustard or Dijon mustard
garnish parsley leaves
ein 1. Cover the potatoes and lentils with water.
zwei 2. Bring to a boil, then reduce, and simmer uncovered until both are tender, about 25 minutes.
drei 3. Drain and let cool.
vier 4. Cut potatoes into bite-sized pieces.
fünf 5. Mix in a bowl, add the pearl onions, pickle, and parsley.
sechs 6. In a small bowl, whisk oil, vinegar, and mustards.
sieben 7. Pour dressing over salad and toss well.
acht 8. Garnish with parsley leaves.
*German Pickled Pearl Onions
Makes 3 (1/2 pint/250 ml) jars
22 (10 ounce/285 g) fresh pearl onions
2 3/4 cups 640 ml) white vinegar
1 cup (130 g) organic sugar
1 tsp. (5 ml) sea salt
3 3/4 tsp. (17 g) mustard seeds
12 whole cloves
1. Put the onions in boiling water for 30 seconds, drain.
2. Plunge into ice water, drain.
3. Trim and discard ends of each onion, remove skins.
4. Use sterile jars.
5. Add vinegar, sugar, salt, and 1/2 cup (120 ml) water to a boil, over high beat.
6. Boil for 3 minutes, stir.
7. Add peeled onions and return to a boil.
8. Reduce heat and simmer 4 minutes or until they are tender.
9. Place 1 1/4 tsp. (5,7 g) mustard seeds, 1/2 tsp. (2,8 g) celery seed, and 4 cloves in each hot jar.
10. Pack onions tightly in the jars., leaving 1/2-inch (12 mm) open space.
11. Cover onions with hot pickling liquid, leaving 1/2-inch space.
12. Seal and place in boiling water for 10 minutes.
13. Remove and let it stand at room temperature for 24 hours.
14 Store sealed jars in cool, dark place up to a year.
15. Refrigerate after opening
16. Use in:
- sandwiches with meat
- in tocos
- bean dishes
- a mayonnaise salad
- toss on lettuce, grain, or kale salad
- flavor in soups or stocks
- add to roasted meats and vegetable as side-dish
