4 -6 portions
Prep time, 30 – 45 minutes
Ingredients:
1 lb Potatoes, Fingerling, or yellow, red or white (waxy) potatoes
1 cup chopped bell peppers, different colors if you can.
1 /4 cup chopped celery. ( about 2 ribs)
3 green onions
2 tablespoons chopped fresh parsley
Potato Salad Dressing:
1/4 cup cider vinegar
2 Tablespoons water
1/3 cup olive oil
1 - 2 teaspoons German mustard
2 tablespoons chopped onion (optional)
1 / 2 – 1 teaspoon salt
1- 2 teaspoons pepper
1 -2 teaspoons sugar or Stevia (optional)
printer friendly Metric Conversion Chart
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La Crueset Dutch Ovens
More Dutch Ovens |
1. Cook the Fingerling potatoes in salted water for about 15 minutes
or until they are just cooked. Careful not to over cook. I test them with a knife point to see how soft they are.
Alternatively you can use some smaller yellow or white waxy potatoes like
a Yukon Gold. Any potato will work, I like to boil these small "billiard ball" size
potatoes about 20 minutes. Drain but then keep the lid on the pan so the heat
can continue to equalize the heat through the potato and do a slow finish.
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Place all the potatoes and vegetables in a bowl.
I absolutley love using a mincing knife.
This one I use is an ULU knife from Alaska
That has a hollow bowl cutting board.
2. While potatoes are cooking, chop peppers, |
celery, green onions and parsley. |
4. Drain potatoes and let cool for 15 minutes. Slice about 1 /4 of an inch or a bit larger. Don't sever the skin on the slice. You don't want the slices to fall apart, so cool more if necessary. |
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Make the Vinaigrette
Gather the ingredients together. Suggestion; use half of the mustard and half of the salt and check taste.
You can always add more. I add extra salt here as the potatoes will absorb it.
This is the way to make it by hand in a bowl. You can use the onions or leave them out if you want.
At this time you can add some sugar if you like a sweet - tart dressing. |
If you want a creamier dressing use a food processor or blender let it go a minute at a time, about 4 or 5 times till it is creamy. |
 Here the texture looks almost like mayonnaise.
Again you can add sugar if you want a sweet-tart dressing |
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Dutch Oven Review
Enameled Cast Iron Dutch Ovens
Why should you buy an expensive cast iron dutch oven that
has been enameled?
The biggest purpose of the enamel in my estimation is that it won't react
to acidic foods, so it won't discolor them. You can also marinate in them, they won't rust on you.
What to Look For in an Enameled Dutch Oven?
The go to name for enameled Dutch ovens is of course Le Creuset.
It seems ridiculously expensive. WHY so much.
Well in reading it seems like their enamel is a higher quality than the cheaper ones. zz
Le Creuset is a 100 year old company in France, using the highest quality techniques
in making cast iron and enameling techniques. It is meant to last generations
and has a limited warranty against chipping of the porcelain.
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Le Creuset
Signature Line
Oval 8 qt
Cast Iron
Dutch Oven
Oyster Color |
 
Le Creuset
Signature Line
7.5 qt
Cast Iron Dutch Oven
"Cerise" (their signature color)
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Le Creuset Enameled Cast-Iron 5-1/2-Quart Round
French Oven, Red
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Shop Amazon
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Cast Iron Skillets
I adore cooking on cast iron. Especially the cast iron handed down by my relatives.
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Legend Cast Iron is a great brand
 
This is a 7 quart Dutch Oven,
that is lightly pre seasoned and
good for making a great stew, braising, frying,
on electric, gas or induction stove.
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A recipe book and short biography of my Grandmother Emma Block. Her recipes, culture and cooking styles that were brought over from Germany. How they evolved when she came to America in the early 1900s and settled in Portland, Oregon on the west coast of the United States. Over 100 recipes
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Look inside and check out a sample of our book |
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