Ingredients
serves 4
- 800 g-1 kg of boiled potatoes, peeled and sliced
- 100 mL of strong stock
- 4 tbs of vinegar
- 500 g of carrots, peeled and cut into half rings
- 100 g of mild Appenzeller, diced
- 1 small jar of gherkins (about 125 g), drained and cut into diagonal slices
sauce:
- 1 tsp of mild mustard
- 4-5 tbs of quark such as half-fat quark
- a little salt
- pepper
- 1 pinch of sugar
- some chopped chives for garnishing, according to taste
Recipe source
These recipes have been made available to us by Swissmilk. The Swissmilk website with 8,000 free recipes. Cooking tips, things worth knowing about milk and nutritional information can be found at:
www.swissmilk.ch/rezeptePreparation
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1 Put the boiled potatoes into a metal bowl. Bring the stock and the vinegar to the boil and pour on to the potatoes and mix in. Cover and allow to steep for 20-30 mins.
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2 Steam the carrots until just soft and allow to cool a little.
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3 Add the carrots, cheese and gherkins to the potatoes.
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4 For the sauce: stir all the ingredients together, pour on to the potatoes and mix in carefully.
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5 Serve the salad in glasses or on plates. Garnish with chives, according to taste.
Bon
Appétit
Appétit
