Pommes de Terre à la Grande-Mère

+ Cafe Saint George +

German style potato salad with a careful balance of vinegar, shallot and pepper.

This dish is an old family recipe in whose details the Devil resides.  The ingredients are simple enough but the real art comes from blending these ingredients to the proper balance.  The proper balance is, of course, a matter of taste.  Accordingly, I leave the amounts unspecified.  It is essential to taste as you season. Total cooking time is 35 min. Makes 2 servings.

Ingredients:
4 small red potatoes
1-2 shallots
1 T sour cream
Pantry:
cider vinegar
olive oil
Herbs:
salt
pepper
parsley

Steps:
1) Dice potatoes.  Start the water boiling for the potatoes.
2) Boil potatoes for 10 mins.  They should still be fairly firm to the touch.

1: small dice with 8" knife

3) Strain potatoes in colander and rinse with cold water.
4) Dry potatoes on a towel, taking care not to break them or mar the edges.  Chop the shallot and test it for strength.  Adjust the amount of shallot on the basis of its strength.
4) When potatoes are cooled, add the shallot and sprinkle generously with cider vinegar.
5) Sprinkle with oil and salt and pepper and sour cream.  Overdoing the salt will only mask and overpower the other seasonings; salt never makes for a subtle and balanced dish.
6) Blend and season with additional vinegar and pepper. Garnish with chopped parsley.
7) Chill until serving.