Classic POTATO SALAD, CUCUMBER SALAD - MIXED TOGETHER - Step by Step Recipes

Video Description

Traditional side dishes of a classic WIENER SCHNITZEL. POTATO SALAD or CUCUMBER SALAD or a MIX of both are great with many dishes. They are definitive COMFORT FOODS, simple and economical to make. Classic Weiner Schnitzel https://www.youtube.com/watch?v=6nZqiWHGjMg Classic Parsley Potatoes https://www.youtube.com/watch?v=0dUBHOQm3Oo Ingredients: -- CUCUMBER SALAD: ------Sour Cream ------Dill ------Garlic ------Hardy Vinegar ------Salt & Pepper ------Cucumber --POTATO SALAD: ------Waxy Potatoes ------Dijon Mustard ------Neutral Oil ------Hardy Vinegar ------Salt & Pepper ------Diced Onions or Shallots Recipe: -- CUCUMBER SALAD ------Add two or three tablespoons of Sour Cream into a mixing bowl ------Chop some Fresh Dill, add to bowl ------Finely dice a clove or two of garlic (to your taste), add to bowl ------Balance these ingredients out with vinegar, a hardy one like Apple Cider Vinegar, White Wine, Champagne or White Balsamic Vinegar would be best ------Salt and Pepper ------The Dressing should not be too loose ------Peel Cucumber. I like to use the English Seedless variety, but a regular one will do as well ------Use the Peeler to create long thin strips, when you get down to the seeds discard. These strips will produce a crispier, fresher Cucumber Salad ------Mix these strips into the Dressing --POTATO SALAD: ------Choose the right Potato, a WAXY one like Yukon Gold, or like Red, New or Butterball Potato ------Cook them with their skin, don’t overcook them ------Stick a knife into the potatoes. If it falls off they’re done. Don’t refrigerate them, you want to keep the pores open which creates that gooey starchy flavor of the Potato Salad ------Create an EMULSION by first adding 1 or 2 teaspoons of Dijon mustard into to a bowl. It’s sharp mustard; it’s up to you how much you want to add ------Now slowly mix in a neutral oil like a Canola Oil, Vegetable or Corn Oil, try not to use Olive Oil since it has a tendency to break up the EMULSION ------When it thickens up thin it out with the vinegar. It’s all about the balancing the flavors ------Make the dressing on the looser side since the starch from the Potatoes will thicken it ------Salt and Pepper ------Flavor the dressing with some finely diced onions. If you can find some shallots use then instead for a more refined taste. ------Peel and slice the warm potatoes into the dressing. The open pores of the spuds will thicken the dressing --POTATO & CUCUMBER SALAD: ------Each of these salads are satisfying on their own OR mixed together creating a unique texture of the richness of the Potatoes and the crispiness of the Cucumbers More Recipes: http://erwincooks.com​ Cafe Katja: http://cafekatja.com​ Music: Alex Meixner https://alexmeixner.com