Gourmet Food

Once cooked cut the potatoes in slices, not too thin and set aside

Take a big mason jar and add the mustard, sugar, pickle juice, vinegar, oil, some salt & pepper as well as the finely chopped onion and garlic. Close the lid and shake it well.

Peel the apple (if you like) and cut into small pieces, do the same with the pickling cukes.

Atlantic Mustard Mill

ATLANTIC MUSTARD MILL GRANNY’S POTATO SALAD (BERLIN STYLE; VEGAN)

Serves 4

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2.25 pounds (1 kg) cooked potatoes (firm)

2 tsp (10 mL) Garlic Mustard

3 tsp (15 mL) sugar

1/3 cup (75 mL) pickle juice

1/4 cup (50 mL) white wine vinegar

1/3 cup (75 mL) sunflower oil

1 large onion, fine dice

1 garlic clove, fine dice

1 apple, sliced

4 pickling cukes, sliced salt and pepper

Green onions or chives

Take a bigger bowl and build a layer of potatoes with some apple and pickle and salt & pepper. Add some vinaigrette on top. Do that a few times until there are no potatoes, apple, pickle and vinai-grette left At the end, there should be a bit too much marinade in the salad.

The potato salad should marinate for at least 3 to 4 hours, best overnight. In this time, the marinade will be absorbed by the salad. Mix the whole salad.

Shortly before serving, add some chive or onion green into the salad.