In a larger pot filled with water add some salt and boil the potatoes in their skins until tender. Check their tenderness from time to time by poking them with a fork.
Peel the skins off the potatoes while they are still hot because it’s the easiest, and let them cool down to room temperature.
When cooled, dice the potatoes into 2 cm cubes.
Chop the green onions into 1 cm pieces.
In a larger bowl add the cubed potatoes, chopped green onions, mayonnaise, mustard, Sana and stir gently with a wooden spoon, carefully not to crumble the potatoes. And salt and freshly ground black pepper to taste.
Meanwhile (and if you are not a vegetarian) grill some German sausages. I used some bratwurst and some weisswurst.
I also grilled some mushrooms.
Serve the cold potato salad with the hot grilled sausages and some German pickles or sauerkraut.
This is a recipe I invented for my birthday. Usually, for my birthday cooking, I use strawberries because they are in season and they taste great when bought from the farmers market, but normally I would do a chicken salad with strawberries.
But because earlier this year I had a cooking night with a friend who prepared a raw calamari salad, I was inspired by his achievement and replaced chicken with calamari.
This was only the first course, the second one will follow soon, it’s chicken. 😉
Ingredients (6 servings):
1 kg calamari strips
500 g (smaller) octopus tentacles
1 kg fresh strawberries
5-6 spring onions
salt and pepper to taste
a tablespoon (to taste) balsamic vinegar
Hungarian barbeque style seasoning mix – optional
Salt and pepper the calamari and octopus. I also added some spice mixture of Hungarian inspiration called Spicy Puszta.
Let them rest for about 5 minutes.
Wash the strawberries and cut them in halves.
Cut the spring onions into 1 cm pieces.
Grill the seafood over high heat for about 10 minutes turning them, until they get a bit charcoaled at the surface.
Let the seafood cool down, then cut the calamari and octopus into 1 cm slices.
Add to a bowl the strawberries, calamari, octopus and spring onions.
Drizzle over some balsamic vinegar and stir the salad gently.