Everyone in the Czech Republic has their own recipe for potato salad, right? If you swear by yours, there's nothing to discuss. But if you occasionally like to try something new and enjoy a change, please find an inspiration from Martin Baránek for his version of potato salad.
Ingredients:
- Small potatoes – 800 g
- Lemon zest – 1 pc
- Red onion – 2 pcs
- White wine – 100 ml
- Chicken broth – 300 ml
- Thyme - 1 sprig
- Dill – 4 sprigs
- Coarse-grained mustard - 1 tablespoon
- Dijon mustard – 1 tablespoon
- Olive oil - 3 tablespoons
- Apple cider vinegar – 3 tablespoons
- Lentil Shiro Miso – 2 tablespoons
Method:
- Boil the potatoes in their skins in salted water until al dente, then slice into thick rounds.
- Slice the red onion into rings.
- Finely chop the dill.
- Reduce the wine in a pot to half its volume.
- Add the chicken broth, mustard, thyme, zest from one lemon, vinegar, oil, and boil for 2 minutes.
- Remove from heat and let infuse for 10 minutes.
- Then whisk the miso into the brine and remove the thyme and lemon zest.
- It's good to have the brine prepared in advance so you can pour it over the potatoes while they're still warm. They absorb all the flavors best this way.
- Mix everything together with the red onion.
- Add the dill only when serving.
Enjoy your meal!
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